Farm Journal's Oatmeal Coconut Crisp Cookies

Recipe by Lindas Kitch
READY IN: 10mins
YIELD: 5 dozen




  • Preheat oven to 350 degrees. Grease a cookie sheet well with vegetable shortening.
  • In a large mixing bowl, cream together the butter and both types of sugar with an electric mixer at medium speed until fluffy.
  • Add the vanilla and then eggs, one at a time, beating after each egg addition.
  • In medium mixing bowl, thoroughly combine with a wire whisk, the flour, salt, and baking soda.
  • By hand, add the flour mixture 1/2 cup at a time to the creamed butter-sugar mixture, beating well after each flour addition.
  • Stir in, by hand, the rolled oats and coconut; mix well.
  • Drop the dough by teaspoonfuls about 2 and 1/2 inches apart on prepared cookie sheet. (The cookies will have more of a rounded shape to them if a 1 and 1/2 inch cookie scoop is used-I slightly mound the dough in the scoop).
  • Bake at 350 degrees for 10 to 15 minutes. Keep a close watch on the cookies if you bake them longer than 10 minutes.
  • Remove cookies from baking sheet and cool on wire racks.