Farm Journals Oatmeal Coconut Crisp Cookies Food

LACY OATMEAL CRISP COOKIES

Steps:

• Pre heat oven to 350 degrees.
• Cream together butter, sugar, vanilla and salt.
• Fold in the oatmeal, one cup at a time until combinded.
• Drop in ice cream scoop sized sized balls onto a very lighty greased baking sheet spaced pretty far about because these spread flat when baked.
• Bake 10 to 12 minutes, or until lightly browned then let cool for a few minutes on baking sheets then remove.

CRISPY COCONUT COOKIES

Steps:

• Cream shortening with sugar.
• Add beaten egg and extract.
• Sift flour, baking soda, cream of tartar and add gradually to creamed mixture.
• Add the fine dessicated coconut and mix throughly.
• Roll into small balls, put on a greased cookie sheet, press down with a fork.
• Bake for 15 minutes at 325, cookie should be nicely colored.
• A reminder that ovens vary, so do watch your cookies!
• Yield will depend on the size cookie you make, so mine is a general yield for amount of flour used.

FARM JOURNAL'S OATMEAL COCONUT CRISP COOKIES

Steps:

• Preheat oven to 350 degrees. Grease a cookie sheet well with vegetable shortening.
• In a large mixing bowl, cream together the butter and both types of sugar with an electric mixer at medium speed until fluffy.
• Add the vanilla and then eggs, one at a time, beating after each egg addition.
• In medium mixing bowl, thoroughly combine with a wire whisk, the flour, salt, and baking soda.
• By hand, add the flour mixture 1/2 cup at a time to the creamed butter-sugar mixture, beating well after each flour addition.
• Stir in, by hand, the rolled oats and coconut; mix well.
• 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).
• Bake at 350 degrees for 10 to 15 minutes. Keep a close watch on the cookies if you bake them longer than 10 minutes.
• Remove cookies from baking sheet and cool on wire racks.

DAD'S OATMEAL COCONUT COOKIES

Steps:

• Mix shortening and sugars add eggs and vanilla. Mix flour and spices then add to sugar mixture add in oatmeal and coconut. 350 degrees for 10 minutes. These will be a flat chewy cookie.

OLD FASHIONED OATMEAL COCONUT COOKIES

Steps:

• Cream together sugar, butter, brown sugar and egg.
• Add flour, oatmeal, wheat germ, coconut, baking powder, and baking soda and mix well.
• Add raisins or chocolate chips.
• Drop dough by the tsp full onto lightly greased cookie sheet.
• Flatten with a floured fork.
• Bake at 350 degrees for 12 to 15 minutes.

FARM COOKIES

Steps:

• Preheat oven to 375 degrees.
• In small bowl, mix together flour, baking powder, baking soda, and salt. Mixing well after each addition. Set aside.
• In large bowl, mix butter, both sugars, eggs, and vanilla. Mixing well after each addition. Add flour mixture and mix until blended.
• Add oatmeal, cornflakes, coconut, and nuts. Dough will be stiff. Roll dough into 1 inch balls and place onto ungreased cookie sheet. Slightly flatten balls of dough with bottom of glass.
• Bake for 8-10 minutes or until done.