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Coconut Oatmeal Cookies
Author/Submitted by:
Servings: 72
Categories:
Cookies
/
Desserts
Ingredients: 2
cups
Quick oats 2/3
cup
Shredded coconut 1
cup
C and H Brown Sugar,
packed
1/2
cup
Butter or margarine 1/2
cup
Shortening 2
Eggs 1 1/2
teaspoons
Vanilla 1 1/2
cups
All-purpose flour 1
teaspoon
Baking soda 1
teaspoon
Salt
Directions:
Spread oats and coconut in a shallow pan. Toast, shaking occasionally, in a 250 degree oven about 15 minutes or until lightly browned. Cool. Cream together sugar, butter, and shortening. Beat in eggs, one at a time.
Stir in vanilla, then oats and coconut. Combine flour, soda and salt, and mix into batter. Mix well. Form into rolls about 1-1/2 inches in diameter on waxed paper. Seal and refrigerate 4 hours or overnight. Slice 1/4-inch thick; place on greased cookie sheet. Bake in 400 degree oven 8 minutes. Cool on rack. Makes about 6 dozen cookies.
Reprinted with permission from _From our Private Collection_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias
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