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Prep Time: 45 Minutes Cook Time: 24 Minutes |
Ready In: 69 Minutes Servings: 4 |
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In ' Tate's Bake Shop Cookbook' Ingredients:
2 cups all-purpose flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
2 cups rolled oats |
2 cups firmly packed dark brown sugar or 2 cups light brown sugar |
1/2 cup salted butter, softened to room temperature |
1/2 cup crisco shortening |
3 tablespoons frozen orange juice concentrate, thawed |
1 orange, zest of |
2 large eggs |
1 cup walnuts, chopped |
1/3 cup shredded sweetened coconut |
Directions:
1. Preheat oven to 350°; grease two cookie sheets or line them with Silpat.
2. In a bowl, combine the flour, baking soda, salt, and oats.
3. In a bigger bowl, combine the sugar, butter, shortening, orange juice, zest, and eggs; mix well.
4. Add the flour mixture and blend.
5. Drop the dough onto the cookie sheets using two tablespoons or a small ice cream scoop.
6. Bake for 12 minutes until the edges become golden brown.
7. Cool then on the cookie sheets because the cookies are soft.
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