Farm Journals Oatmeal Coconut Crisp Cookies Food

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LACY OATMEAL CRISP COOKIES



Lacy Oatmeal Crisp Cookies image

Make and share this Lacy Oatmeal Crisp Cookies recipe from Food.com.

Provided by anme7039

Categories     Drop Cookies

Time 18m

Yield 1 batch

Number Of Ingredients 5

1 cup butter, room temperature
3 cups oatmeal (uncooked)
1 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon salt

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



Crispy Coconut Cookies image

This recipe was passed along to me a number years ago when I made mention I was looking for new recipes to add to my collection for Christmas baking. This excellent crispy cookie is not only great at Christmas, it's one of those simple delights great to serve for any occasion ... one of those 'looks simple but you can't just eat one' kind of cookie. I suspect the cream of tartar makes for a crispy light cookie. NOTE: any fine coconut can be used when making these cookies, do not substitute with medium or coarse coconut, they just do not work for these cookies. Fine coconut is readily available in the baking section of most stores.

Provided by Gerry

Categories     Dessert

Time 25m

Yield 36 cookies

Number Of Ingredients 9

1 cup shortening (part butter)
1/2 cup brown sugar
1/2 cup white sugar
1 egg, beaten
1 teaspoon almond extract or 1 teaspoon coconut extract
2 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 cup desiccated coconut (Do not use flaked. As NOTED in the preamble you may use the fine coconut readily found in the baking)

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



Farm Journal's Oatmeal Coconut Crisp Cookies image

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.

Provided by Lindas Kitch

Categories     Drop Cookies

Time 10m

Yield 5 dozen

Number Of Ingredients 10

2 cups butter, at room temperature (the recipe called for butter or margarine. I used Blue Bonnet Margarine)
2 cups light brown sugar, firmly packed down
2 cups granulated sugar
2 teaspoons pure vanilla extract
4 large eggs
3 cups all-purpose flour
2 teaspoons salt
2 teaspoons baking soda
6 cups quick-cooking rolled oats
1 1/2 cups flaked coconut (I used 2 and 3/4 cups of flaked coconut-the extra amount of coconut makes for a really tasty cookie!)

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



Dad's Oatmeal Coconut Cookies image

This recipe has always been known as Dad's cookies. So with Father's day coming up here a recipe to make for dad.

Provided by Muddyboots

Categories     Drop Cookies

Time 30m

Yield 36 cookies, 10 serving(s)

Number Of Ingredients 10

1 cup shortening
1 cup brown sugar
1 cup white sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
2 1/2 cups oatmeal
1 cup coconut

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



Old Fashioned Oatmeal Coconut Cookies image

These are my absolute favourite cookies. The only thing I don't like about them is how fast they disappear! I have listed the original recipe but I usually change it up a bit. I like to use whole-wheat flour, reduce the sugar to 1/2 cup white and 1/2 cup brown. I like to add ground flaxseed, nuts and/or sunflower seeds. And I always use craisins (dried, sweetened cranberries) instead of raisins or chocolate. Mmmm... delicious and nutritious.

Provided by Belloo

Categories     Drop Cookies

Time 27m

Yield 24-36 cookies

Number Of Ingredients 11

1 cup butter or 1 cup margarine
1 cup sugar
1/2 cup brown sugar
1 egg
1 cup flour
1 cup oatmeal
1/4 cup wheat germ
3/4 cup coconut
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups raisins or 1 1/2 cups chocolate chips

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



Farm Cookies image

Make and share this Farm Cookies recipe from Food.com.

Provided by Sky Valley Cook

Categories     Dessert

Time 23m

Yield 60 cookies

Number Of Ingredients 13

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 cup packed brown sugar
1 cup granulated sugar
2 eggs, beaten
1 teaspoon vanilla
2 cups quick-cooking oatmeal
2 cups corn flakes
1 cup flaked coconut
1 cup chopped walnuts or 1 cup chopped pecans

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.

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