Oats & Coconut Icebox Cookies Recipe

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Oats & Coconut Icebox Cookies Recipe

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This recipe was passed down through the family from Grandma Irene and is a favorite of my dad and cousin Dennis. It's a true cookie lover's cookie: crispy on the outside, chewy on the inside and perfectly dunkable. —Lori Rowe, Tigerton, Wisconsin
MAKES:
40 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min./batch + cooling
MAKES:
40 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min./batch + cooling

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 cups old-fashioned oats
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup chopped walnuts

Directions

Cream butter, shortening and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in oats, coconut and walnuts.
Divide dough in half. Shape each into a 10-in. long roll. Wrap in plastic; refrigerate overnight.
Preheat oven to 375°. Unwrap and cut dough crosswise into 1/2-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until edges begin to brown, 8-10 minutes. Cool 2 minutes before removing from pans to wire racks. Yield: about 3-1/2 dozen.
Originally published as Oats & Coconut Icebox Cookies in Cookies & Candies Bookazine 2017

Nutritional Facts

1 cookie: 142 calories, 7g fat (3g saturated fat), 15mg cholesterol, 117mg sodium, 19g carbohydrate (11g sugars, 1g fiber), 2g protein.

  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 cups old-fashioned oats
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup chopped walnuts
  1. Cream butter, shortening and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in oats, coconut and walnuts.
  2. Divide dough in half. Shape each into a 10-in. long roll. Wrap in plastic; refrigerate overnight.
  3. Preheat oven to 375°. Unwrap and cut dough crosswise into 1/2-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until edges begin to brown, 8-10 minutes. Cool 2 minutes before removing from pans to wire racks. Yield: about 3-1/2 dozen.
Originally published as Oats & Coconut Icebox Cookies in Cookies & Candies Bookazine 2017

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