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Oatmeal Coconut Crisps


Makes about 36

1-1/2 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

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Reviews of Oatmeal Coconut Crisps:

1-5 of 6 reviews   Next >>

  kathy  Dec 16, 2011
Would make this again.
I made these cookies and everyone loved them. I will be making these again. 5 stars

  A cookie baker  Dec 22, 2010
Would make this again.
you're cookies taste like cum covered donkey nutsacks 5 stars

  Millisa in Battle Creek, MI  Dec 3, 2010
Would make this again.
I made a batch of these and they were gone in 24 hours. I made 6 different recipes and this was the MOST LOVED. 5 stars

  Sue Midgette in Michigan  Dec 9, 2009
Would make this again.
Loved the recipe. Made it for a cookie swap. Next time with experiment with the cranberries, nuts and coconut. Sounds good. 5 stars

  Amy in Phoenix, Az  Dec 12, 2008
Would make this again.
Very good cookie! I used extra coconut (because I love coconut!), and I used dried cranberries instead of raisins to make it more Christmas-y. Really good. I made 2 batches and shared them with friends and family, everyone loved them! 4 stars

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