Making Refrigerator Cookies.
Oatmeal Coconut Crispies
The Oatmeal Coconut Crispies are a refrigerator cookie. The dough is softer; it is formed into “logs” about 2 inches in diameter, wrapped in wax paper and refrigerated for several hours or overnight. When ready to bake, the log dough is cut into 1/4 inch slices and baked. Refrigerator cookies have a rich flavor, lightly browned, uniform thin slices and a crisp, crunchy texture. This recipe is from the original Betty Crocker’s Cooky Book, 1963
How-To Make Refrigerator Cookies
The Oatmeal Coconut Crispies are good cookies to freeze for later. Baked cookies can be stored frozen for 9-12 months. Having baked cookies on hand in the freezer is handy to have available whenever there is a request to furnish cookies for a special event, tea, drop-in visitors or spoil your co-workers. I have never kept a bag of cookies that long! The Valentine Sweet Sugar Cookies and the Shamrock Cookies were rolled cookies. After mixing the dough, it was refrigerated for a few hours, then rolled at room temperature and cut out with cookie cutter, baked and iced. Using a cookie cutter makes the same size and shape, depending how thick they are cut will vary the texture from soft to crisp. They are baked until lightly browned and have a rich delicate flavor.
Oatmeal Coconut Crispies
- 1/2 cup unsalted butter
- 1/2 cup shortening
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 2 eggs
- 1 teaspoon vanilla
- 2 1/2 cups all-purpose flour
- 1 teaspoon soda
- 1 teaspoon salt
- 1 cup old-fashioned rolled oats
- 1 cup flaked coconut
- Into large mixing bowl, cream butter, shortening and sugars.
- Add the eggs and vanilla, cream until fluffy.
- Into smaller bowl, measure the flour by dipping method.
- Add the soda and salt, whisk to blend.
- Stir into the shortening mixture.
- Blend in the oats and coconut. The dough will be soft.
- Divide the dough in half.
- Form the dough into logs with a 2 inch diameter.
- Wrap in wax paper, refrigerate overnight.
- Heat over to 400 F.
- Line baking sheets with parchment paper or light grease pans.
- Cut the log into 1/4 inch slices.
- Bake 10 to 12 minutes until lightly browned.
- The cookies do spread, allow 2 inches between cookies.
Cookies are such a handy snack. The only trouble is it can be too handy to nibble on all day. “I just ate one …… at a time.” Haven’t you heard that from your children, or yet, your own thoughts.
Suggestions for more cookies:
Visit these sites: Simply Recipes, Sally’s Baking Addiction, Shugary Sweets
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Hey Juliaann, the cookies look and taste fantastic but is there any reason for unsalted butter and do you have any preferences for brands used in your baking?
Hi Sophie, Salted butter adds more salt and can change the taste of the butter. I buy mine at Sam’s. I buy 4 lbs. usually in one pound blocks. I measure out and weigh when using when not in quarters. One tablespoon = 0.3 oz., 1/4 cup is 2 oz. or. 4 Tbsps ; 1/2 cup is 4 oz. or 8 Tbsps.; 3/4 cup is 6 oz. or 12 Tbsps. Thank you for writing, have been on vacation and slower in responding. Julia Ann.