Clear The Cupboard Coconut Oatmeal Pecan Cookies Recipes

Steps:

• Beat shortening at medium speed with electric mixer until fluffy; add sugars, beating well.
• Add eggs, beating until blended.
• Combine flour, oats, baking soda, baking powder, and salt; gradually add to sugar mixture, beating until blended.
• Stir in coconut, cereal, vanilla, and pecans.
• Drop by tablespoonfuls onto baking sheets.
• Bake in batches at 350°F for 10 minutes or until lightly golden.
• Remove to wire racks to cool.

Steps:

• Heat oven to 350 degrees. Grease 2 large cookie sheets. Cream butter and sugars in mixer until light and fluffy. Add eggs, beat together. Add vanilla, baking powder and baking soda. Then add the flour. Mix until well combined. Stir in coconut and nuts. Mix in oatmeal.
• Drop on greased cookie sheets by the tsp., spacing about 1/2 inch apart. Bake 12 to 15 minutes, just until the edges begin to brown. Transfer to a wire rack to cool.

Steps:

• Preheat oven to 400°F Lightly grease 2 cookie sheets.
• Spread the oats and coconut on an ungreased baking sheet. Bake until golden brown, 8-10 minutes, stirring occasionally.
• With electric mixer, cream the butter or margarine and both sugars until light and fluffy. Beat in the eggs, one at a time, then the milk and vanilla. Sift over the dry ingredients and fold together. Stir in the oats and coconut.
• Drop spoonfuls of dough 1-2 inches apart on the prepared sheets and flatten with the bottom of a greased glass dipped in sugar. Bake until golden. 8-10 minutes. Cool on a rack.

Steps:

• Preheat oven to 350 degrees.
• Cream together first 6 ingredients until mixed and smooth.
• Add next four ingredients individually, mixing between additions.
• Roll into one inch balls and place on ungreased cookie sheets.
• Bake 12-15 minutes.
• Cookies will"puff" and look a bit raw when removed.
• Once they cool they deflate and are decadently chewy and delicious.

Steps:

• Heat a small skillet over medium-low heat. Toast coconut flakes and pecans in batches until lightly browned and fragrant, about 3 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Cream butter, brown sugar, and white sugar together in a bowl using an electric mixer until light and fluffy. Mix in egg and vanilla extract. Beat to combine.
• Combine flour and baking soda in a bowl. Add to butter mixture and mix until just combined. Stir in toasted pecans and coconut.
• Place scoops of dough on the prepared baking sheet using a 1 1/2-tablespoon spring-hinged scoop.
• Bake in the preheated oven until lightly browned, 10 to 12 minutes. Cool on baking sheet for 5 minutes. Carefully remove from baking sheet and transfer to a cooling rack.

Steps:

• Cream the butter and both sugars.
• Add eggs and vanilla.
• Mix together with flour, salt, baking powder, and soda.
• Add coconut flakes and pecans.
• Roll into balls and (flatten for thinner) place apart on a cookie sheet.
• Bake for 15 minutes at 350 degrees.
• Makes 48 large cookies.

Steps:

• Cream shortening; gradually add sugars, beating well at medium speed of an electric mixer. Add eggs and vanilla, beating well.
• Combine flour, soda, and salt; add to creamed mixture mixing well.
• Stir in oats and pecans.
• Shape dough into 1 inch balls; place on ungreased cookie sheets. Press thumb into each ball of dough, leaving an indentation. Fill each indentation with about 1/2 tsp topping.
• Bake at 350 degrees for 8 to 10 minutes. Let cool on wire racks.