Old Fashioned Oatmeal Coconut Cookies Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat brown sugar, white sugar, and butter together with an electric mixer in a large bowl until smooth. Add 1 egg one at a time, allowing the first to blend into the butter mixture before adding the next with the vanilla.
• Stir flour, baking soda, salt, and baking powder together in a bowl. Beat into the butter mixture until just incorporated into a dough. Fold oats, crispy rice cereal, and coconut into the dough; mixing just enough to evenly combine.
• Drop cookie dough by teaspoonful onto baking sheets.
• Bake in preheated oven until browned, 8 to 9 minutes. Cool cookies slightly on baking sheets before moving to cooling racks to cool completely.

Steps:

• HEAT oven to 350 degrees F. Coat baking sheets lightly with no-stick cooking spray.
• COMBINE shortening, brown sugar, egg, milk and vanilla in bowl of electric mixer; beat at medium speed until well blended.
• COMBINE oats, flour, baking soda, salt and cinnamon. Mix into shortening mixture at low speed just until blended. Stir in raisins and walnuts. Drop by rounded measuring tablespoonfuls of dough 2 inches apart onto prepared baking sheets.
• BAKE 8 to 10 minutes or until lightly browned. Cool 2 minutes on baking sheets. Place on cooling racks to cool completely.

Steps:

• In a large bowl, beat shortening and sugars until blended. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into sugar mixture. Stir in oats and coconut., Divide dough into 4 portions. On a lightly floured surface, shape each into a 6-in.-long log. Wrap in waxed paper; freeze 2 hours or until firm., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/2-in. slices, reshaping as needed. Place 2 in. apart on ungreased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pans 5 minutes. Remove to wire racks to cool., Freeze option: Place wrapped logs in a freezer container; return to freezer. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Prepare and bake as directed.

Steps:

• Preheat oven to 325°. Cream butter, brown sugar and vanilla. Add eggs, one at a time, beating well after each addition. Combine next five ingredients; add to creamed mixture and mix well. Stir in coconut., Shape into 1-in. balls. Place 2-1/2 in. apart on greased baking sheets (cookies will spread). Place pecan half in the center of each cookie and push down slightly. Bake 14-16 minutes.

Steps:

• In a large bowl, combine butter, shortening and sugars.
• Add eggs and vanilla and beat until fluffy.
• Combine flour, salt, baking soda, cinnamon, cloves and allspice.
• Add to creamed mixture; mix to blend.
• Stir in oatmeal and raisins.
• Drop a tablespoon of dough onto cookie sheet about 2-inches apart. Cookies will spread!
• Bake at 350°F for 12-15 minutes.
• Cool for about 5 minutes on cookie sheet, then remove to a cooling rack.

Steps:

• Preheat oven to 375°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, salt, baking soda and baking powder; gradually beat into creamed mixture. Stir in coconut, oats and walnuts., Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 8-10 minutes or until light brown. Remove from pans to wire racks to cool.

Steps:

• Preheat oven to 350°.
• In mixing bowl cream shortening,butter,and sugars.
• Add eggs and vanilla until blended.
• Set aside.
• In separate bowl, combine dry ingredients.
• Withholding coconut until all other ingredients are blended.
• Add coconut.
• Combine wet and dry ingredients until moist.
• Drop on greased cookie sheet about 1-2 inches apart.
• Bake for 10 minutes or until golden brown.
• Remove from oven immedietly- if overcooked cookies get HARD.

Steps:

• Cream together sugar, butter, brown sugar and egg.
• Add flour, oatmeal, wheat germ, coconut, baking powder, and baking soda and mix well.
• Add raisins or chocolate chips.
• Drop dough by the tsp full onto lightly greased cookie sheet.
• Flatten with a floured fork.
• Bake at 350 degrees for 12 to 15 minutes.

Steps:

• Cream together butter, sugars; add egg and mix thoroughly.
• Add flour, oats, wheat germ, coconut, baking powder and baking soda. Mix well.
• Stir in raisins.
• Drop by teaspoonfuls onto lightly greased baking sheets. Flatten slightly with floured fork.
• Bake at 350° for 12-15 minutes or until golden.

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:

• Mix shortening and sugars add eggs and vanilla. Mix flour and spices then add to sugar mixture add in oatmeal and coconut. 350 degrees for 10 minutes. These will be a flat chewy cookie.

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, combine egg, and softened margarine.
• Mix in the sugars and vanilla.
• Continue mixing and add flour, old fashioned oats, salt, baking soda, coconut walnuts, and chocolate chips.
• Scoop into small bowls and place on cookie sheet.
• Bake for 8-10 minutes or until the edges are golden.