Oatmeal Coconut Crisps
Makes about 361-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/4 cup butter or margarine, softened
1/2 cup butter-flavored shortening
3/4 cup light brown sugar
3/4 cup sugar
1 teaspoon vanilla extract
2 eggs
2 cups rolled oats
1-1/2 cups raisins
3/4 cup shredded coconut
Preheat oven to 350 F. Mix flour, baking soda, baking powder and salt in a small bowl; set aside. Beat butter, shortening, brown sugar and sugar in a large bowl with an electric mixer until light and fluffy. Add vanilla and eggs to butter mixture; beat until smooth, about 1 minute. Add flour mixture; beat until blended, about 1 minute. Stir oats, raisins and coconut into batter. Drop dough by rounded teaspoonfuls. 2 inches apart onto 3 nonstick baking sheets. Flatten cookies slightly with a fork or the bottom of a glass dipped in additional sugar. Bake until lightly browned and crisp, about 10 minutes. Cool; remove to wire racks to cool completely.
Note: Submitted by Sharona Nicole Underwood
Reviews of Oatmeal Coconut Crisps:
1-1 of 1 reviews
Tim Jackson in Florida Nov 6, 2006
Would make this again.
Excellent for here in the Philippines. The cookies were easy to make, could add some Pili nuts, found here in the Philippines,toffee crunch or chocolate bits or all the above. A good holiday treat for here bacause of the amounts of coconut available and consumed daily.tj
