Sunday, July 29, 2012

cookie #2: oatmeal coconut crispies

sundays are becoming cooking days in our house. i prep food for the week like cutting up fruits & veggies, making dressings & marinates, and making cookies from a cooky book recipe. sundays are quickly becoming my favorite day of the week. today i made oatmeal coconut crispies and they are delicious!

-1 cup shortening (part butter or margarine)
-1 cup granulated sugar
-1 cup brown sugar (packed)
-2 eggs
-1 tsp vanilla
-2 1/2 cups flour
-1 tsp soda
-1 tsp salt
-1 cup rolled oats
-1 cup flaked coconut

mix shortening, sugars, eggs and vanilla until fluffy. measure flour by dipping method or by sifting. blend flour, soda and salt thoroughly; stir into shortening mixture. blend in rolled oats and coconut (dough will be soft). shape into 2 rolls, each about 2" in diameter. wrap in waxed paper, refrigerate overnight.

heat oven to 400. cut into 1/4" slices. place on lightly greased baking sheet. bake about 12 minutes or until lightly browned. makes about 7 dozen cookies.

my notes:
once again i used all butter, no shortening. also i love butterscotch chips in oatmeal cookies so i added some into half this batch and i would highly recommend the addition. and if you don't feel like planning far enough ahead to refrigerate overnight, there is a recipe variation to make oatmeal coconut drops...make as directed above except use only 1 3/4 cups of flour. then drop by rounded teaspoonfuls onto lightly greased (or parchment-covered) baking sheet.

xo, carly

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