Clear-The-Cupboard Coconut, Oatmeal, Pecan Cookies

Name: Clear-The-Cupboard Coconut, Oatmeal, Pecan Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 1/2 dozen, 54 serving(s)
Ingredients: 1 cup shortening; 1 cup granulated sugar; 1 cup brown sugar, firmly packed; 2 large eggs; 2 cups all-purpose flour; 1 cup uncooked oats; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 1 cup flaked coconut; 1 cup crisp rice cereal; 1 teaspoon vanilla extract; 1 cup pecans, chopped (optional)

(10)

Recipe by SharleneW

This snappy little oatmeal cookie loaded with coconut and pecans is from Southern Living magazine. I make them with a 2 tablespoon cookie scoop for uniformity and end up with perfectly crispy/chewy cookies that bake evenly from the center to the edge.

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READY IN: 30mins

SERVES: 54

YIELD: 4 1/2 dozen

UNITS: US

INGREDIENTS

Nutrition

1

cup shortening
1

cup granulated sugar
1

cup brown sugar, firmly packed
2

large eggs
2

cups all-purpose flour
1

cup uncooked oats
1

teaspoon baking soda
1

teaspoon baking powder
1

teaspoon salt
1

cup flaked coconut
1

cup crisp rice cereal
1

teaspoon vanilla extract
1

cup pecans, chopped (optional)

DIRECTIONS

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.

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