Coconut Oatmeal Crispies Recipe

Nutrition Facts

  • One serving:
  • (2 each)
  • Calories:
  • 220
  • Fat:
  • 10 g
  • Saturated Fat:
  • 3 g
  • Cholesterol:
  • 18 mg
  • Sodium:
  • 170 mg
  • Carbohydrate:
  • 29 g
  • Fiber:
  • 1 g
  • Protein:
  • 2 g


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Coconut Oatmeal Crispies

Country Extra - try a FREE ISSUE today!

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.

SERVINGS: 24

CATEGORY: Dessert

METHOD: Baked

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

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 mixing bowl, cream shortening and sugars. 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. 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.


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