Community Pick
Coconut Oatmeal Cookies
photo by Baby Kato
- Ready In:
- 30mins
- Ingredients:
- 12
- Yields:
-
24 cookies
ingredients
- 118.29 ml shortening
- 236.59 ml brown sugar, packed or 29.58 ml molasses
- 236.59 ml white sugar (or Splenda or 1/2 cup Splenda for Baking)
- 2 large eggs
- 4.92 ml vanilla
- 118.29 ml butter
- 473.18 ml flour
- 236.59 ml flaked coconut
- 4.92 ml baking powder
- 4.92 ml baking soda
- 473.18 ml rolled oats
- 236.59 ml raisins (optional) or 236.59 ml chocolate chips (optional)
directions
- Preheat oven to 350°.
- In mixing bowl cream shortening,butter,and sugars.
- Add eggs and vanilla until blended.
- Set aside.
- In separate bowl, combine dry ingredients.
- Withholding coconut until all other ingredients are blended.
- Add coconut.
- Combine wet and dry ingredients until moist.
- Drop on greased cookie sheet about 1-2 inches apart.
- Bake for 10 minutes or until golden brown.
- Remove from oven immedietly- if overcooked cookies get HARD.
Reviews
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At 10 minutes in my oven these were lightly golden and a soft cookie after cooled. I baked the rest of them until they were completly golden brown (maybe 13-15 minutes) and the result was good crunchy cookie with a great toasted flavor. I have a newborn and 2-1/2 year old so I took most of the dough, shaped into a couple logs, wrapped in plastic wrap and refrigerated until I could get to them. They sliced and baked up nice. I will make these again.
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These are delicious! I had some coconut to use up, and I came across this recipe in my to-make recipes. I should've known it was a Barb Gertz recipe. :) I made these exactly as stated, using the brown sugar, and 1/4 c. splenda for part of the white sugar. I also added 1 cup of mini baking M&Ms to them, which added some cute colors, and oh my gosh, more sweetness! I think next time I make these, I'll reduce the white sugar by 1/2 cup. The baking time was perfect for me at 10 minutes on the top third of my conventional oven. I used a cookie scoop and didn't flatten them before baking, and in the oven they flattened (but not too-crisp-flat - just normal cookie-flat). I think these would also be great by adding dried cranberries or dried cherries instead of chocolate. Thanks so much for posting another keeper!
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Tweaks
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These are delicious! I had some coconut to use up, and I came across this recipe in my to-make recipes. I should've known it was a Barb Gertz recipe. :) I made these exactly as stated, using the brown sugar, and 1/4 c. splenda for part of the white sugar. I also added 1 cup of mini baking M&Ms to them, which added some cute colors, and oh my gosh, more sweetness! I think next time I make these, I'll reduce the white sugar by 1/2 cup. The baking time was perfect for me at 10 minutes on the top third of my conventional oven. I used a cookie scoop and didn't flatten them before baking, and in the oven they flattened (but not too-crisp-flat - just normal cookie-flat). I think these would also be great by adding dried cranberries or dried cherries instead of chocolate. Thanks so much for posting another keeper!
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I was suprised at how many cookies this recipe actually made! Extremely quick & easy - practically foolproof. I made these for a friends birthday on the weekend & used a tropical mix of pineapple, papaya, banana, mango & apricot in place of the raisins in half the batch & an orchard mix of cherries, plums, peaches, apricots & apples in the other. They were both fantastic. Should've added some white choc bits in there as an afterthought - next time... Nice classic tasting cookies. Thanks :)
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RECIPE SUBMITTED BY
Barb G.
Sonora, California