Oatmeal Coconut Thin Crisps Food
OATMEAL COCONUT THIN CRISPS
These are an adaptation of a great recipe I found in a cookbook, they are also great dipped in melted chocolate
Provided by duckigrl10
Categories Desserts Cookies Fruit Cookie Recipes Coconut
Yield 18
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Cover cookie sheets with foil, and generously grease the foil. These cookies will be very sticky.
- In a medium bowl, stir together the sugar, rolled oats, and flour. Stir in the egg, melted butter, and vanilla. Stir in the coconut. The batter should be sticky and thick, but pull away from the sides of the bowl. Drop teaspoon sized amounts of dough onto the prepared cookie sheets, three inches apart, and a few inches from the sides of the pan.
- Bake for 12 to 15 minutes in the preheated oven, or until golden brown. Wait until cookies are completely cooled before removing them from the baking sheet.
Nutrition Facts : Calories 119.4 calories, Carbohydrate 15.7 g, Cholesterol 23.9 mg, Fat 6 g, Fiber 0.6 g, Protein 1.2 g, SaturatedFat 3.6 g, Sodium 43.5 mg, Sugar 11.6 g
CRISPY OATMEAL COCONUT COOKIES
Anything is possible when you're baking with Betty, so take your favorite oatmeal and crisp rice cereal and give a breakfast staple a sweet cookie change up. These oatmeal coconut pecan cookies are packed with flavor and a delightfully light and crispy crunch! They are thin but not too thin, slightly soft in the center with crispy edges and their texture is perfect for dipping into a glass of cold milk. This recipe is simple to make with no rolling or shaping required, just make sure to measure each of your ingredients carefully. We suggest doubling the recipe since we haven't met anyone that only eats one of these light and flavor-filled oatmeal coconut cookies.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 36
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray cookie sheets with cooking spray.
- In large bowl, beat butter, brown sugar and granulated sugar with electric mixer on medium speed until fluffy. Beat in egg.
- Add flour, baking soda, baking powder and salt; beat until blended. Stir in oats, cereal, coconut and pecans. Onto cookie sheets, drop dough by tablespoonfuls 2 inches apart.
- Bake 10 minutes or until lightly browned. Remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 80, Carbohydrate 10 g, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 70 mg
FARM JOURNAL'S OATMEAL COCONUT CRISP COOKIES
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
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.
OATMEAL COCONUT THIN CRISPS
These are an adaptation of a great recipe I found in a cookbook, they are also great dipped in melted chocolate
Provided by duckigrl10
Categories Coconut Cookies
Yield 18
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Cover cookie sheets with foil, and generously grease the foil. These cookies will be very sticky.
- In a medium bowl, stir together the sugar, rolled oats, and flour. Stir in the egg, melted butter, and vanilla. Stir in the coconut. The batter should be sticky and thick, but pull away from the sides of the bowl. Drop teaspoon sized amounts of dough onto the prepared cookie sheets, three inches apart, and a few inches from the sides of the pan.
- Bake for 12 to 15 minutes in the preheated oven, or until golden brown. Wait until cookies are completely cooled before removing them from the baking sheet.
Nutrition Facts : Calories 119.4 calories, Carbohydrate 15.7 g, Cholesterol 23.9 mg, Fat 6 g, Fiber 0.6 g, Protein 1.2 g, SaturatedFat 3.6 g, Sodium 43.5 mg, Sugar 11.6 g
OATMEAL CRISPS
Bake these delicate cookies during the weekend, and enjoy them throughout the week.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 25m
Yield Makes 24
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees; line two baking sheets with parchment paper. In a medium bowl, mix butter, sugar, flour, vanilla extract, and salt until smooth; mix in rolled oats.
- Drop firmly packed teaspoons of dough, 2 inches apart, onto baking sheets. Bake until golden,rotating sheets halfway through, 12 to 15 minutes. Cool on sheet 1 minute; with a very thin metal spatula, transfer to paper towels to cool completely.
CRISPY COCONUT-OATMEAL COOKIES
This recipe has oatmeal, Rice Krispies and coconut. Very crispy and yummy. I clipped it from a Southern Living magazine years ago. It's requested time and again at my house. The key to this recipe is definitely the rice krispies. Kellogs (a Michigan based co) introduced these in 1904. This recipe represents the Midwestern U.S.
Provided by PanNan
Categories Dessert
Time 32m
Yield 84 cookies
Number Of Ingredients 11
Steps:
- Beat shortening and sugars at medium speed with an electric mixer until blended; add eggs and vanilla, beating well.
- Combine flour and next 2 ingredients; add to shortening mixture, mixing well.
- Stir in oats and remaining ingredients.
- Shape into 1-inch balls, and place 2 inches apart on lightly greased cookie sheets; flatten slightly with fork.
- Bake at 350° for 12 minutes.
- Transfer to wire racks to cool.
Nutrition Facts : Calories 67.8, Fat 3, SaturatedFat 0.9, Cholesterol 4.4, Sodium 39.4, Carbohydrate 9.6, Fiber 0.4, Sugar 5.4, Protein 0.8
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