Farm Journal'S Oatmeal Coconut Crisp Cookies Recipe

Name: Farm Journal'S Oatmeal Coconut Crisp Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups butter, at room temperature (the recipe called for butter or margarine. I used Blue Bonnet Margarine); 2 cups light brown sugar, firmly packed down; 2 cups granulated sugar; 2 teaspoons pure vanilla extract; 4 large eggs; 3 cups all-purpose flour; 2 teaspoons salt; 2 teaspoons baking soda; 6 cups quick-cooking rolled oats; 1 1/2 cups flaked coconut (I used 2 and 3/4 cups of flaked coconut-the extra amount of coconut makes for a really tasty cookie!)

Servings: persons

2 cups butter, at room temperature (the recipe called for butter or margarine. I used Blue Bonnet Margarine)
2 cups light brown sugar, firmly packed down
2 cups granulated sugar
2 teaspoons pure vanilla extract
4 large eggs
3 cups all-purpose flour
2 teaspoons salt
2 teaspoons baking soda
6 cups quick-cooking rolled oats
1 1/2 cups flaked coconut (I used 2 and 3/4 cups of flaked coconut-the extra amount of coconut makes for a really tasty cookie!)

1
Preheat oven to 350 degrees. Grease a cookie sheet well with vegetable shortening.
2
In a large mixing bowl, cream together the butter and both types of sugar with an electric mixer at medium speed until fluffy.
3
Add the vanilla and then eggs, one at a time, beating after each egg addition.
4
In medium mixing bowl, thoroughly combine with a wire whisk, the flour, salt, and baking soda.
5
By hand, add the flour mixture 1/2 cup at a time to the creamed butter-sugar mixture, beating well after each flour addition.
6
Stir in, by hand, the rolled oats and coconut; mix well.
7
Drop the dough by teaspoonfuls about 2 and 1/2 inches apart on prepared cookie sheet. (The cookies will have more of a rounded shape to them if a 1 and 1/2 inch cookie scoop is used-I slightly mound the dough in the scoop).
8
Bake at 350 degrees for 10 to 15 minutes. Keep a close watch on the cookies if you bake them longer than 10 minutes.
9
Remove cookies from baking sheet and cool on wire racks.

2622

kcal

Calories

112

Fat

368

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups butter, at room temperature (the recipe called for butter or margarine. I used Blue Bonnet Margarine), 2 cups light brown sugar, firmly packed down, 2 cups granulated sugar, 2 teaspoons pure vanilla extract, and more.

Yes, Farm Journal'S Oatmeal Coconut Crisp Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Farm Journal'S Oatmeal Coconut Crisp Cookies

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