Oatmeal-Coconut Crisps
Prep time:
20 minutesCooking time:
10 minutesTime is money, so even though shortening in stick form costs slightly more than shortening in cans, it saves in measuring and cleanup time. Simply slice off what you need and store the rest.
Ingredients
Serves 36
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/4 cup butter or margarine, softened
- 1/2 cup butter-flavored shortening
- 3/4 cup packed light brown sugar
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cups rolled oats
- 1 1/2 cups raisins
- 3/4 cup shredded coconut
Directions
1
Preheat oven to 350°F. Mix flour, baking soda, baking powder and salt in a small bowl; set aside. Beat butter, shortening, brown sugar and sugar in a large bowl with an electric mixer until light and fluffy.
2
Add vanilla and eggs to butter mixture; beat until smooth, about 1 minute. Add flour mixture; beat until blended, about 1 minute.
3
Stir oats, raisins and coconut into batter. Drop dough by rounded teaspoonfuls 2 inches apart onto 3 nonstick baking sheets.
4
Flatten cookies slightly with a fork or the bottom of a glass dipped in additional sugar. Bake until lightly browned and crisp, about 10 minutes. Cool; remove to wire racks to cool completely.
Variations(0)
Reviews(0)
Cookin' xpress!
Cookin' xpress!
If these cookies lose their crispness when stored, recrisp them by baking for 5 minutes in a 300°F oven.
Great Pairings
Egg Salad Sandwiches
You can save some money by omitting the bacon or using finely chopped ham. And, if you have leftover egg salad, turn it into a budget-friendly potato salad by adding some cubed cooked potatoes.
dont miss out
This recipe is part of an exclusive collection
and is only available to collectors of
OR
