Oatmeal Date Coconut Drop Cookies Recipes

OATMEAL DATE COCONUT DROP COOKIES

Steps:

• 1. Dissolve baking soda in warm water.
• 2. Combine eggs with the baking soda water.
• 3. Mix all other ingredients on low speed of your mixer and be sure to distribute the shortening; Add the water/egg mixture and mix until all is combined.
• 4. Drop by using a cookie scoop, or by rounded teaspoons onto baking sheet covered with parchment paper.
• 5. Bake at 350 degrees for 10 to 12 minutes, depending on your oven. If you prefer a softer cookie (we like crisp) bake until light golden brown.

COCONUT AND OATMEAL DROP COOKIES

Steps:

• Heat oven to 350 degrees. Grease 2 large cookie sheets. Cream butter and sugars in mixer until light and fluffy. Add eggs, beat together. Add vanilla, baking powder and baking soda. Then add the flour. Mix until well combined. Stir in coconut and nuts. Mix in oatmeal.
• Drop on greased cookie sheets by the tsp., spacing about 1/2 inch apart. Bake 12 to 15 minutes, just until the edges begin to brown. Transfer to a wire rack to cool.

DATE DROPS

Steps:

• In a bowl, cream the butter and brown sugar. Beat in eggs, milk and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in oats, dates and nuts. , Drop by rounded teaspoonfuls 1 in. apart onto greased baking sheets. Bake at 350° for 12-15 minutes or until edges are lightly browned and tops are firm to the touch. Cool on wire racks.

OATMEAL-DATE COOKIES

Steps:

• Preheat oven to 375 degrees. In a large bowl, beat butter and shortening with a wooden spoon or electric mixer until smooth. Add both sugars, and beat until smooth. Beat in eggs, one at a time, until incorporated. Beat in vanilla.
• Combine the remaining ingredients in a separate bowl. Gradually add dry ingredients to the butter mixture, mixing until just combined.
• Drop batter by the tablespoon about 1 1/2 inches apart on ungreased baking sheets. Bake until golden brown, about 12 to 14 minutes. Transfer cookies to wire racks to cool.

COCONUT OATMEAL DROP COOKIES

Steps:

• Preheat the oven to 375°.
• In a bowl, combine the first 4 ingredients; set aside.
• In another larger bowl, cream the butter with the sugars for 2 minutes or until smooth.
• Add in the egg and vanilla; beat well.
• Add in the dry ingredients; mix thoroughly.
• Stir in the oats and coconut.
• Drop by rounded teaspoonfuls onto ungreased cookie sheets (leave room for expansion).
• Bake for 12-14 minutes or until lightly golden.
• Cool the cookies in the pan for 5 minutes; then transfer cookies to a wire rack to cool completely.

OATMEAL DATE COOKIES

Steps:

• Preheat oven to 375 degrees F and grease cookie sheets.
• In separate bowl, sift together flour, baking powder, baking soda and salt. Set aside.
• In a large bowl, cream together shortening and both sugars until light and fluffy, using electric mixer at medium speed.
• Add eggs, one at a time, beating well after each. Blend in vanilla.
• Gradually add dry ingredients to creamed mixture, mixing well with spoon.
• Stir in oats, dates and walnuts.
• Drop dough by teaspoonfuls, about 2 inches apart, on cookie sheet.
• Bake for 8 minutes or until lightly browned. Remove from cookie sheets to cool on racks.

COCONUT DROP COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, oats, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Stir in coconut and walnuts., Drop by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Flatten slightly. Bake 11-14 minutes or until golden brown. Cool 2 minutes before removing to wire racks. Store in an airtight container.