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Quick Coconut Oat Cookies Recipe

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Instant coconut cream pudding mix is the key to these crunchy cookies that are perfect for dunking. "For variety, use chocolate or lemon pudding instead," suggests Susan Putkonen of Gilbert, Minnesota.
TOTAL TIME: Prep: 15 min. Bake: 10 min./batch
MAKES:15 servings
TOTAL TIME: Prep: 15 min. Bake: 10 min./batch
MAKES: 15 servings

Ingredients

  • 1/2 cup shortening
  • 1/2 cup sugar
  • 1 egg
  • 1/2 teaspoon coconut extract
  • 1 cup quick-cooking oats
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1/2 cup flaked coconut
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt

Nutritional Facts

1 serving (2 each) equals 166 calories, 8 g fat (2 g saturated fat), 14 mg cholesterol, 153 mg sodium, 22 g carbohydrate, 1 g fiber, 2 g protein.

Directions

  1. In a large bowl, cream shortening and sugar until light and fluffy. Beat in the egg and extract. Combine the remaining ingredients; gradually add to the creamed mixture and mix well.
  2. Roll into 1-in. balls. Place on greased baking sheets. Flatten with a fork. Bake at 350° for 10-12 minutes or until edges begin to brown. Remove to wire racks to cool. Yield: 2-1/2 dozen.
Originally published as Coconut Oat Cookies in Quick Cooking September/October 2002, p57

Nutritional Facts

1 serving (2 each) equals 166 calories, 8 g fat (2 g saturated fat), 14 mg cholesterol, 153 mg sodium, 22 g carbohydrate, 1 g fiber, 2 g protein.

Reviews for Quick Coconut Oat Cookies(1)

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MY REVIEW
Reviewed Aug. 20, 2011

Great cookies! The pudding mix gives a subtle but delicious taste, almost like Keebler's pecan sandies. I may add some finely chopped pecans the next time I make them, and I'd like to experiment with other flavors of pudding as well. Another great feature is that they don't make a huge amount.....good for smaller families like ours.

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