Oatmeal Coconut Cookies Recipe

Name: Oatmeal Coconut Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. shortening; 1/2 c. water; 2 tsp. vanilla; 2 c. all-purpose flour; 1 1/8 tsp. baking soda; 1 c. coconut; 1 c. raisins (optional); 1 c. sugar; 1 c. firmly packed brown sugar; 2 eggs; 2 tsp. salt; 6 c. Quaker oats; 1 1/2 c. chopped nuts; 1/4 c. butter

Servings: persons

1 1/2 c. shortening
1/2 c. water
2 tsp. vanilla
2 c. all-purpose flour
1 1/8 tsp. baking soda
1 c. coconut
1 c. raisins (optional)
1 c. sugar
1 c. firmly packed brown sugar
2 eggs
2 tsp. salt
6 c. Quaker oats
1 1/2 c. chopped nuts
1/4 c. butter

1
Beat shortening, sugars, eggs, butter, water and vanilla until creamy.
2
Sift salt and baking soda with flour.
3
Add to creamed mixture, blending well.
4
Add nuts, coconut, chopped raisins (optional) and oats.
5
Blend well.
6
Drop by teaspoonfuls onto greased cookie sheets.
7
Bake in a preheated 350u00b0 oven for 12 to 15 minutes.
8
Store in airtight container.

2484

kcal

Calories

Fat

449

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 14 ingredients. The key ingredients include: 1 1/2 c. shortening, 1/2 c. water, 2 tsp. vanilla, 2 c. all-purpose flour, and more.

Yes, Oatmeal Coconut 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.

Oatmeal Coconut Cookies

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