Oatmeal Coconut Crispies
A refrigerator crispy cookie with favorite flavors of oatmeal and coconut, a good cookie to serve and freeze for later.
Ingredients
- 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
Instructions
- 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.
Notes
This is adapted from Betty Crocker's Cooky Book, 1963.
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