Oatmeal Cocoanut Crisps
Yield
14 dozenPrep
10 minCook
30 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
butter
|
|
| 2 | cups |
brown sugar
|
*
|
| 2 | cups |
sugar
white |
|
| 2 | teaspoons |
vanilla extract
|
|
| 4 | large |
eggs
|
|
| 3 | cups |
all-purpose flour
sifted |
|
| 2 | teaspoons |
salt
|
|
| 2 | teaspoons |
baking soda
|
|
| 6 | cups |
oats, quick cooking
|
|
| 1 ½ | cups |
coconut
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
butter
|
|
| 473 | ml |
brown sugar
|
*
|
| 473 | ml |
sugar
white |
|
| 1E+1 | ml |
vanilla extract
|
|
| 4 | large |
eggs
|
|
| 7.1E+2 | ml |
all-purpose flour
sifted |
|
| 1E+1 | ml |
salt
|
|
| 1E+1 | ml |
baking soda
|
|
| 1.4 | l |
oats, quick cooking
|
|
| 355 | ml |
coconut
|
*
|
Directions
Cream together butter and sugars until fluffy.
Stir in vanilla, then add eggs, one at a time, beating after each addition.
Sift together flour, salt, and soda. (I just stir together.) Add to creamed mixture. Stir in rolled oats and cocoanut.
Drop by teaspoonfuls about 2 inches apart onto well-greased baking sheets.
Bake at 350℉ (180℃) for 10 to 15 minutes.
Cool on rack.
ORomit coconut, divide dough into thirds.
Add ⅓ cup cocoanut to a third, add ⅓ cup raisins to a third, and add ⅓ cup chopped nuts to the final third.
OR you can just omit cocoanut and add nothing.
This recipe makes 14 to 16 dozen depending on how big a spoonful you drop.
They freeze MAGNIFICENTLY, actually taste better, brings out the butter flavor or something.
