Name: Crisp Oatmeal Cookies
Yield: 4 servings
Ingredients: 1/2 cup shortening; 1/2 cup white sugar; 1/2 cup packed brown sugar; 1 egg; 1/2 teaspoon vanilla extract; 1 cup all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 3/4 cup rolled oats; 1/2 cup flaked coconut (optional); 1/2 cup miniature semi-sweet chocolate chips (optional)

Servings: 4 persons

1/2 cup shortening
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup rolled oats
1/2 cup flaked coconut (optional)
1/2 cup miniature semi-sweet chocolate chips (optional)

1
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2
In a large bowl, cream together the shortening, white sugar and brown sugar. Mix in the egg and vanilla until well blended. Combine the flour, baking powder, baking soda and salt; stir into the batter until well blended. Mix in the oats, coconut and chocolate chips until evenly distributed. Roll dough into walnut sized balls and place 2 inches apart onto prepared cookie sheets.
3
Bake for 12 minutes in the preheated oven, or until edges are lightly browned.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Crisp Oatmeal Cookies

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