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Farm Journal's Oatmeal Coconut Crisp Cookies

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“If you like coconut I guarantee you're going to love these cookies! The recipe can easily be cut in half if you desire less than 5 dozen cookies. Recipe Source: "Farm Journal's Best-Ever Recipes" cookbook.”
READY IN:
10mins
YIELD:
5 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees. Grease a cookie sheet well with vegetable shortening.
  2. In a large mixing bowl, cream together the butter and both types of sugar with an electric mixer at medium speed until fluffy.
  3. Add the vanilla and then eggs, one at a time, beating after each egg addition.
  4. In medium mixing bowl, thoroughly combine with a wire whisk, the flour, salt, and baking soda.
  5. By hand, add the flour mixture 1/2 cup at a time to the creamed butter-sugar mixture, beating well after each flour addition.
  6. Stir in, by hand, the rolled oats and coconut; mix well.
  7. Drop the dough by teaspoonfuls about 2 and 1/2 inches apart on prepared cookie sheet. (The cookies will have more of a rounded shape to them if a 1 and 1/2 inch cookie scoop is used-I slightly mound the dough in the scoop).
  8. Bake at 350 degrees for 10 to 15 minutes. Keep a close watch on the cookies if you bake them longer than 10 minutes.
  9. Remove cookies from baking sheet and cool on wire racks.

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