GRANDMOTHER'S OATMEAL COCONUT COOKIES
My grandmother used to always have these cookies when we went to visit. They are the best oatmeal cookie you'll ever eat.
Provided by JULES2JEWELS
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 55m
Yield 50
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat brown sugar, white sugar, and butter together with an electric mixer in a large bowl until smooth. Add 1 egg one at a time, allowing the first to blend into the butter mixture before adding the next with the vanilla.
- Stir flour, baking soda, salt, and baking powder together in a bowl. Beat into the butter mixture until just incorporated into a dough. Fold oats, crispy rice cereal, and coconut into the dough; mixing just enough to evenly combine.
- Drop cookie dough by teaspoonful onto baking sheets.
- Bake in preheated oven until browned, 8 to 9 minutes. Cool cookies slightly on baking sheets before moving to cooling racks to cool completely.
Nutrition Facts : Calories 101.4 calories, Carbohydrate 16.7 g, Cholesterol 13.9 mg, Fat 3.5 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 2.2 g, Sodium 85.9 mg, Sugar 11.1 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
CRISP OATMEAL COOKIES
Crispy, delicious oatmeal cookies.
Provided by S. Hynek
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 27m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together the shortening, white sugar and brown sugar. Mix in the egg and vanilla until well blended. Combine the flour, baking powder, baking soda and salt; stir into the batter until well blended. Mix in the oats, coconut and chocolate chips until evenly distributed. Roll dough into walnut sized balls and place 2 inches apart onto prepared cookie sheets.
- Bake for 12 minutes in the preheated oven, or until edges are lightly browned.
Nutrition Facts : Calories 127.4 calories, Carbohydrate 17.5 g, Cholesterol 7.8 mg, Fat 6.2 g, Fiber 0.8 g, Protein 1.3 g, SaturatedFat 2.2 g, Sodium 94.1 mg, Sugar 11.2 g
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
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.
CHEWY OATMEAL COOKIES WITH COCONUT
When our family gathered at my aunt's summer home on Mackinac Island a few years back, she pulled out her tried-and-true recipe and made these wholesome cookies. I think of her and that memorable vacation every time I make these for my own family.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 6-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda, baking powder and salt; gradually add to the creamed mixture and mix well. Stir in remaining ingredients. , Drop by level tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 158 calories, Fat 8g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 189mg sodium, Carbohydrate 20g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
CHEWY CRISPY COCONUT COOKIES
Crispy, chewy, coconut, oatmeal, cornflake cookies. Wow are these good!
Provided by Melissa J
Categories Desserts Cookies Oatmeal Cookie Recipes
Yield 30
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Stir in the egg and vanilla. Sift together the flour, baking soda, salt and baking powder; stir into the creamed mixture. Add the oatmeal, crushed cereal and coconut and mix until combined.
- Drop dough by teaspoonfuls onto a cookie sheet. Cookies should be about 2 inches apart. Bake for 10 to 12 minutes in the preheated oven. Cookies should be light brown at the edges and on the bottom. Remove from baking sheets to cool on wire racks.
Nutrition Facts : Calories 100.6 calories, Carbohydrate 14.5 g, Cholesterol 14.3 mg, Fat 4.4 g, Fiber 0.7 g, Protein 1.2 g, SaturatedFat 2.9 g, Sodium 130.4 mg, Sugar 8.3 g
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