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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