Clear-The-Cupboard Coconut, Oatmeal, Pecan Cookies |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. 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) |
Directions:
1. Beat shortening at medium speed with electric mixer until fluffy; add sugars, beating well.
2. Add eggs, beating until blended.
3. Combine flour, oats, baking soda, baking powder, and salt; gradually add to sugar mixture, beating until blended.
4. Stir in coconut, cereal, vanilla, and pecans.
5. Drop by tablespoonfuls onto baking sheets.
6. Bake in batches at 350°F for 10 minutes or until lightly golden.
7. Remove to wire racks to cool.
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