Recipe by Sharlene~W
This recipe was created by Art Smith's (Oprah chef) Grandmother Mabel. A holiday cookie that kids will love any time of the year. You can vary the color of the gumdrops for the holiday--green for St Patrick's day, etc.
Top Review by Woody's Chef
Wonderful cookies. I made them for Christmas with red and green gumdrops. They were moist and delicious. I only had a few as the son got hold of them and took all of them to a potluck, where I understand they disappeared quickly. I guess I'll have to make them again for Valentines. Thanks for the great recipe Sharlene.
- 1⁄2 cup unsalted butter
- 1⁄2 cup margarine
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 2 cups quick-cooking oatmeal
- 1 cup flaked coconut
- 1 cup pecans, coarsely chopped
- 1 cup gumdrop, cut into pieces
Directions See How It's Made
- Cream the butter, margarine and sugar together.
- Add vanilla and the eggs one at a time until well blended.
- Sift the flour, baking powder, baking soda and salt together and add to egg mixture.
- Stir until mixed well.
- By hand, stir in the coconut flakes, chopped pecans, oatmeal and sliced gumdrops until just mixed.
- Refrigerate the dough until it is thoroughly chilled (at least 3 hours).
- (Chilling the dough will help the cookies keep their shape).
- Once the dough is chilled, preheat the oven to 350°F.
- Take a heaping tablespoon of dough and roll into a ball about the size of a walnut.
- Place on a greased or parchment lined cookie sheet about 6 inches apart.
- Bake for about 10 minutes or until light brown.