Coconut Drop Cookies
Taste of Home
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Cathy Wilson from Midvale, Utah says her mom-Winnie Nash- added nutritional ingredients to recipes whenever she could. “Chock-full of nuts and oats, these crispy-chewy cookies are the perfect example,” Cathy says.
SERVINGS: 66
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 25 min. Bake: 15 min./batch
Ingredients:
- 1 cup shortening
- 1 cup sugar
- 1 cup packed brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 cups old-fashioned oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups flaked coconut
- 1 cup chopped walnuts
Directions:
In a large mixing bowl, cream the shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the 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 at 350° for 11-14 minutes or until golden brown. Cool for 2 minutes before removing to wire racks. Store in an airtight container. Yield: 5-1/2 dozen.