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Hawaiian Oatmeal Cookies


Makes about 36

1-1/4 cups packed light brown sugar
3/4 cup butter-flavored solid vegetable shortening, plus extra for greasing the baking sheets
1 large egg
2 tablespoons orange juice
1 tablespoon grated orange zest
1 teaspoon vanilla extract
1/2 teaspoon orange or lemon extract
3 cups quick-cooking oats, uncooked
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1 can (8 ounces) crushed pineapple in natural juice, well-drained
1 cup flaked coconut
1 cup chopped macadamia nuts

Pre-heat oven to 375 F. Grease baking sheets with shortening. In a large mixing bowl beat brown sugar, shortening, egg, orange juice, orange zest, vanilla and orange extract until creamy. In another mixing bowl stir together oats, flour, baking soda, salt and ginger. Gradually stir flour mixture into creamy mixture. Stir in pineapple, coconut and macadamia nuts. Drop by rounded tablespoonfuls 2 inches apart onto prepared baking sheets. Bake 10 to 12 minutes or until cookies are lightly browned. Cool 2 minutes; transfer to cooling rack to cool completely.

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Reviews of Hawaiian Oatmeal Cookies:

1-2 of 2 reviews  

  Serrena in Fremont, Ca  Dec 29, 2008
Would make this again.
I was hoping these cookies would have a bit more flavor. There are a plethora of tropical ingredients, but overall the cookies tasted bland 3 stars

  Kristin in Michigan  Dec 9, 2007
Would make this again.
I thought these cookies were FABULOUS! Do NOT over cook, 10 minutes is plenty. I used slightly less nuts and coconut, but I did had about 1/2 a teaspoon of coconut extract (I just don't like coconut flakes all that much). I almost think it could a bit more oats--the dough is very wet. However, having said all that I still love these cookies and would definitely make them again. 5 stars

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