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

Reviews of Oatmeal Coconut Crisps:

1-3 of 3 reviews  

  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. five 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! four stars

  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 five stars

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