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Coconut Oatmeal Crispies Recipe

Coconut Oatmeal Crispies Recipe photo by Taste of Home

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My mother-in-law baked these cookies in the 1930s for her two sons, and later for her grandchildren. Now I make them for my grandchildren and great-grandchildren.

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Coconut Oatmeal Crispies Recipe

Prep: 10 min. + chilling Bake: 10 min./batch

Yield: 24 Servings

10 10 20

Ingredients

1 cup butter-flavored shortening
1 cup sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups quick-cooking oats
1-1/2 cups all-purpose flour
1 cup flaked coconut
1 teaspoon baking soda
1 teaspoon salt

Directions

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 the oats, flour, coconut, baking soda and salt; gradually add to creamed mixture and mix well. Shape into two 6-in. rolls; wrap each roll in plastic wrap. Refrigerate for 1 hour or until firm.
Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until golden brown. Remove to wire racks to cool. Yield: 4 dozen.

Nutritional Facts 1 serving (2 each) equals 220 calories, 10 g fat (3 g saturated fat), 18 mg cholesterol, 170 mg sodium, 29 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Coconut Oatmeal Crispies in Country Extra July 2002, p49

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Coconut Oatmeal Crispies

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Reviewed on Apr. 28, 2013 by susiecambodia

I halved the recipe. Only had a dab of shortening so I used butter for the rest. They came out slightly chewy--very nice. They have a dainty look to them--pretty. Nice change from our usual chocolate chip cookies. I will make them again.

Reviewed on Apr. 28, 2013 by susiecambodia