Aloha Oatmeal Cookies Food

ALOHA OATMEAL COOKIES

Steps:

• 1. Heat oven to 375 degrees. Coat baking sheets w/ Crisco spray.
• 2. Beat brown sugar, Crisco, egg, orange zest, orange juice, vanilla & orange extracts in large bowl w/ electric mixer at medium speed until well blended.
• 3. Combine oats, flour, baking soda, salt, & ginger in medium bowl. Add to shortening mixture, beating at low speed until just blended.
• 4. Stir in pineapple, coconut, & macadamia nuts. Drop by rounded measuring tablespoonfuls two inches apart onto ungreased baking sheets.
• 5. Bake 10-12 minutes or until cookies are lightly browned. Cool two minutes. PLace on cooling rack to cool completely.

SOFT OATMEAL COOKIES

Steps:

• In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.
• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
• Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

OATMEAL COCONUT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 325F.
• Beat butter and sugars together at High speed until fluffy.
• Add eggs and beat on medium speed until blended.
• Beat in vanilla, baking soda and salt until mixed in fully.
• Add flour and mix at low speed until blended.
• Stir in oats, coconut and chocolate using spoon.
• Arrange in mounds on baking sheets. Pat down if desired.
• Cook 12-14 minutes.
• Cool one minute before transferring to cooling rack.