Prep 15 mins
Cook 12 mins
This was always a family affair to make these cookies, mom would get all the ingredients together, dad would stir the dough by hand when it got too hard to mix, and I had the fun job of cutting up the gumdrops.
- Preheat oven to 375 degrees.
- Cream together the margarine, brown sugar and sugar.
- Blend in the vanilla and eggs.
- In a separate bowl combine the flour, baking soda, baking powder, oatmeal and salt.
- Gradually add the dry ingredients to the creamed mixture.
- Stir in the coconut and cut up gumdrops.
- Drop by teaspoonful onto greased baking sheets.
- Bake 10-12 minutes.
- NOTE:Dipping scissors in hot water before cutting up the gumdrops helps them cut easier.
- Either the big gumdrops or the little spice drops work well.
These cookies are on my list of all time favorites, as long as they're made with the small spice drops, rather than the larger gumdrops. The flavor of the spice drops elevates these cookies to something special. The texture is perfect - crispy on the outside and chewy on the inside. Fantastic cookie.
Excellent cookies but the gumdrops cutting takes a bit of time. Next time I might use the baking gumdrops and leave them uncut. It of course would be fine if you had a child you needed to give the job to. I used spice drops. Dipping the scissors worked to keep it from getting sticky.
These are at least 5 stars! The cookie is very tasty and the gum drops are a pleasant surprise when you bite into it. I did make the first pan without the coconut and it got rave reviews from my husband (doesn't like coconut). They actully didn't spread out any more than the next pans. I used the small baking gum drops and didn't cut them, worked fine. These will be a repeat here for sure. Thanks for the recipe Kellie.