Recipe: Oatmeal Coconut Crisps (2)

OATMEAL COCONUT CRISPS

2 cups butter or margarine, room temperature
2 cups brown sugar, firmly packed
2 cups white granulated sugar
2 tsp. vanilla
4 eggs
3 cups sifted flour
2 tsp. salt
2 tsp. baking soda
6 cups quick cooking rolled oats
1 1/2 cups flaked coconut*
1 (12 oz) bag semi-sweet chocolate chips (optional)

Preheat oven to 350 degrees F.

Cream together butter and sugars until fluffy. Stir in vanilla; then eggs; one at a time, beating after each addition.

Sift together flour, salt and baking soda. Add to creamed mixture.

Stir in rolled oats and coconut. Drop by teaspoonfuls about 2 inches apart onto well greased baking sheet.

Bake in moderate oven (350 degrees) 10-15 minutes. Cool cookies on racks.

*May substitute raisins or nuts for coconut.

Dough will keep tightly covered in refrigerator for several days. Cookies freeze well. Makes 14 dozen.

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COCONUT OATMEAL CRISPS

2 cups sifted flour
1 tsp. baking powder
1 tsp. baking soda
2 cups quick cooking oatmeal
1/2 tsp. salt
2/3 cup Crisco vegetable shortening
1 cup brown sugar, firmly packed
1 cup granulated sugar
2 eggs
1 (4 oz.) can shredded coconut
1/3 cup chopped nuts

Preheat oven to 375 degrees F.

Sift flour, baking powder, baking soda, and salt together. Stir in the oats and set aside.

Cream together Crisco and sugars until light and fluffy. Add eggs and mix well. Add oats and flour mixture. Blend thoroughly. Add coconut and nuts and mix well. Roll dough into balls about the size of a walnut. Place on greased cookie sheets.

Bake at 375 degrees for 10 to 15 minutes or until brown.

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Hi Judy,

I hope someone will have the exact recipe for you. I haven't tried either of these recipes but maybe they will look similar to you.

Happy Holiday Baking!

Betsy at Recipelink.com