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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 36 |
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Fans of oatmeal cookies will love this variation that combines oats, chocolate and coconut. These star-shaped cookies shine wherever I take them! Ingredients:
2/3 cup shortening |
1 cup sugar |
1 egg |
1 teaspoon vanilla extract |
1/2 teaspoon almond extract |
1 cup (6 ounces) semisweet chocolate chips, melted |
1 cup king arthur unbleached all-purpose flour |
1 teaspoon salt |
1/2 teaspoon baking soda |
1 cup quick-cooking oats |
1 cup flaked coconut, finely chopped |
colored sugar or nonpareils |
Directions:
1. In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and extracts. Stir in melted chocolate chips. Combine the flour, salt and baking soda; gradually add to the creamed mixture and mix well. Stir in oats and coconut. Cover and refrigerate for 2 hours or until easy to handle.
2. On a lightly floured surface, roll out to 1/8-in. thickness. Cut with a 3-in. star-shaped cookie cutter dipped in flour. Place 1 in. apart on ungreased baking sheets. Sprinkle with colored sugar or nonpareils.
3. Bake at 350° for 7-9 minutes or until firm. Remove to wire racks to cool. Yield: about 3 dozen.
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