Clear-The-Cupboard Coconut, Oatmeal, Pecan Cookies
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.
11
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READY IN: 30mins
SERVES: 54
YIELD: 4 1/2 dozen
UNITS: US
INGREDIENTS
Nutrition- 1cup shortening
- 1cup granulated sugar
- 1
- 2large eggs
- 2cups all-purpose flour
- 1cup uncooked oats
- 1teaspoon baking soda
- 1teaspoon baking powder
- 1teaspoon salt
- 1cup flaked coconut
- 1cup crisp rice cereal
- 1teaspoon vanilla extract
- 1
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.