Prep 20 mins
Cook 10 mins
My family loves these cookies. I have had the recipe for years and do not remember who gave it to me or where I got it from but this is the only oatmeal raisin cookie recipe I use.
- Cream Crisco/butter; add sugars gradually.
- Beat in eggs, alternating with vanilla.
- Combine flour, baking soda and salt.
- Gradually add to cream mixture.
- Add oats, raisins and coconut.
- Grease pan: drop by spoonful.
- Bake at 325°F for 10 minutes.
Good cookies albeit that they were a little too soft for our liking, would have preferred a crispier cookie. As another reviewer mentioned I cut down on the sugar using 1/2 cup of each and upped the coconut and raisins to scant one cup each.
The cookies spread just a little and I used a full tablespoon as measurement. Since Crisco is practically non-existent here I used only margarine.
The cookies baked for 12 minutes and I got 47 out of the batch.
Thanks for posting.
Very good...the coconut added a nice unexpected flavor to the cookies!
Good cookies! Very easy to whip together. The recipe seemed too sweet, so I reduced the sugars to 1/2 cup each, increased raisins to 3/4 cup and reduced the coconut to 1/4 cup. ( I also used 1/2 butter and 1/2 Crisco.) The texture was really wonderful--chewy, not doughy. Thank you so much for sharing!