Oatmeal Coconut Crisps
Yield
1 batchPrep
30 minCook
10 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
butter
softened |
|
| 2 | cups |
brown sugar
|
*
|
| 2 | cups |
sugar
|
|
| 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
softened |
|
| 473 | ml |
brown sugar
|
*
|
| 473 | ml |
sugar
|
|
| 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 (I don't, rather I just stir) flour, salt, and soda.
Add to creamed mixture.
Stir in rolled oats and coconut (will be very stiff and hard to do! Kitchen aid mixer with shield can handle the job and simplify life!).
Drop by teaspoonfuls about 2 inches apart on well- greased baking sheet.
Bake at 350℉ (180℃) for 10 to 15 minutes.
Cool on rack.
Changes:
Divide dough into thirds, add ⅓ cup coconut to ⅓, add ⅓ cup of raisins to ⅓, and ⅓ chopped nuts to ⅓.
Or do Larry's favorite and add ⅓ cup chocolate chips to one or more of the thirds in addition! Or can omit the coconut and add nothing.
