CRISPY COCONUT-OATMEAL COOKIES
This recipe has oatmeal, Rice Krispies and coconut. Very crispy and yummy. I clipped it from a Southern Living magazine years ago. It's requested time and again at my house. The key to this recipe is definitely the rice krispies. Kellogs (a Michigan based co) introduced these in 1904. This recipe represents the Midwestern U.S.
Provided by PanNan
Categories Dessert
Time 32m
Yield 84 cookies
Number Of Ingredients 11
Steps:
- Beat shortening and sugars at medium speed with an electric mixer until blended; add eggs and vanilla, beating well.
- Combine flour and next 2 ingredients; add to shortening mixture, mixing well.
- Stir in oats and remaining ingredients.
- Shape into 1-inch balls, and place 2 inches apart on lightly greased cookie sheets; flatten slightly with fork.
- Bake at 350° for 12 minutes.
- Transfer to wire racks to cool.
Nutrition Facts : Calories 67.8, Fat 3, SaturatedFat 0.9, Cholesterol 4.4, Sodium 39.4, Carbohydrate 9.6, Fiber 0.4, Sugar 5.4, Protein 0.8
CRISPY OATMEAL COCONUT COOKIES
Anything is possible when you're baking with Betty, so take your favorite oatmeal and crisp rice cereal and give a breakfast staple a sweet cookie change up. These oatmeal coconut pecan cookies are packed with flavor and a delightfully light and crispy crunch! They are thin but not too thin, slightly soft in the center with crispy edges and their texture is perfect for dipping into a glass of cold milk. This recipe is simple to make with no rolling or shaping required, just make sure to measure each of your ingredients carefully. We suggest doubling the recipe since we haven't met anyone that only eats one of these light and flavor-filled oatmeal coconut cookies.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 36
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray cookie sheets with cooking spray.
- In large bowl, beat butter, brown sugar and granulated sugar with electric mixer on medium speed until fluffy. Beat in egg.
- Add flour, baking soda, baking powder and salt; beat until blended. Stir in oats, cereal, coconut and pecans. Onto cookie sheets, drop dough by tablespoonfuls 2 inches apart.
- Bake 10 minutes or until lightly browned. Remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 80, Carbohydrate 10 g, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 70 mg
OATMEAL COCONUT COOKIES
Step up your oatmeal cookies with this version that includes coconut and toffee bits. These Oatmeal Coconut Cookies are the perfect family friendly cookie.
Provided by Deborah Harroun
Categories Dessert
Time 55m
Number Of Ingredients 12
Steps:
- Heat the oven to 350ºF. Lightly grease a cookie sheet or line with parchment paper.
- In a large bowl, or the bowl of a stand mixer, mix together the brown sugar, butter, shortening, eggs, and vanilla.
- In another bowl, whisk together the flour, cinnamon, baking soda, and salt.
- Add the dry ingredients to the butter/sugar mixture. Mix until almost combined.
- Add the oats and mix to combine.
- Pour in the toffee bits, followed by the coconut. Mix until it all comes together.
- Make balls about 2 tablespoons each and place about 2 inches apart on the prepared baking sheet.
- Bake for about 10 minutes, or until the edges are just browned.
- Cool for 1 minute, then remove to a wire rack to cool completely.
- Repeat with the remaining dough.
Nutrition Facts : ServingSize 1 cookie, Calories 163 calories, Sugar 4 g, Sodium 81 mg, Fat 8 g, SaturatedFat 3 g, UnsaturatedFat 2 g, TransFat 0 g, Carbohydrate 21 g, Fiber 1 g, Protein 2 g, Cholesterol 17 mg
CRISPY OATMEAL COOKIES
Steps:
- Preheat the oven to 350 degrees F.
- In a mixer, cream the butter until fluffy. Add the sugars, and cream together until light and fluffy. Add the egg and vanilla and mix well.
- In a bowl, stir together the oats, flour, salt, and baking soda. Mixing, slowly add the oat mixture to the butter mixture and mix just until combined. Add raisins and mix just until combined.
- Drop by tablespoonfuls onto the baking sheets, leaving at least 2-inches between cookies. Bake until browned and crispy around the edges, about 8 to 10 minutes. Let cool on wire racks and store in an airtight container.
FARM JOURNAL'S OATMEAL COCONUT CRISP COOKIES
If you like coconut I guarantee you're going to love these cookies! The recipe can easily be cut in half if you desire less than 5 dozen cookies. Recipe Source: "Farm Journal's Best-Ever Recipes" cookbook.
Provided by Lindas Kitch
Categories Drop Cookies
Time 10m
Yield 5 dozen
Number Of Ingredients 10
Steps:
- 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.
CHEWY CRISPY COCONUT COOKIES
Crispy, chewy, coconut, oatmeal, cornflake cookies. Wow are these good!
Provided by Melissa J
Categories Desserts Cookies Oatmeal Cookie Recipes
Yield 30
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Stir in the egg and vanilla. Sift together the flour, baking soda, salt and baking powder; stir into the creamed mixture. Add the oatmeal, crushed cereal and coconut and mix until combined.
- Drop dough by teaspoonfuls onto a cookie sheet. Cookies should be about 2 inches apart. Bake for 10 to 12 minutes in the preheated oven. Cookies should be light brown at the edges and on the bottom. Remove from baking sheets to cool on wire racks.
Nutrition Facts : Calories 100.6 calories, Carbohydrate 14.5 g, Cholesterol 14.3 mg, Fat 4.4 g, Fiber 0.7 g, Protein 1.2 g, SaturatedFat 2.9 g, Sodium 130.4 mg, Sugar 8.3 g
THIN AND CRISPY OATMEAL RAISIN COOKIES
I tried to combine recipes to come up with a cookie that tastes like Tate's Bake Shop cookies. The published Tate's recipe on YouTube does not taste like the cookies you buy in the store in the green bag. This is the closest I've come to simulating the oatmeal raisin flavor. This is not a thick cakey cookie but a thin, crisp, lighter version.
Provided by Abracadabra
Categories Desserts Cookies Oatmeal Cookie Recipes Oatmeal Raisin Cookie Recipes
Time 30m
Yield 30
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Mix 1 cup plus 1 tablespoon flour, baking soda, baking powder, and salt in a bowl.
- Place cold butter in a microwave-safe bowl and heat until soft, but not melted, 20 to 30 seconds. Add brown sugar and white sugar; mix with a metal whisk or spoon for 45 seconds. Add egg, vanilla extract, cinnamon, and nutmeg. Mix for 20 seconds. Pour in dry ingredients and mix for 10 to 20 seconds. Fold in oats and raisins for 30 seconds.
- Roll cookie dough into small balls, about 1 1/2 inches in diameter. Space cookie balls 3 inches apart on the prepared baking sheets.
- Bake in the preheated oven until tops are golden brown and edges are crisp, 13 to 15 minutes.
Nutrition Facts : Calories 128.6 calories, Carbohydrate 17.9 g, Cholesterol 20.4 mg, Fat 6 g, Fiber 0.9 g, Protein 1.6 g, SaturatedFat 3.5 g, Sodium 135.4 mg, Sugar 9.9 g
KRISPY COCONUT OATMEAL COOKIES
Time 30m
Number Of Ingredients 14
Steps:
- Preheat oven to 350*F Blend together butter, white sugar and brown sugar. Add vegetable oil, egg and vanilla. Blend well, scraping down sides of bowl as needed. Add cream of tartar, baking soda and flour (1/2 cup at a time) and blend well. Add rice krispies and mix well, scraping sides of bowl as needed. Add quick oats and coconut and mix well, scraping sides of bowl as needed. Add chocolate chips (optional) Add walnuts (optional) Scoop onto cookie sheets and bake for 12 - 15 minutes or until edges begin to turn golden. Let cool and devour!
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