Moms Coconut Walnut Oatmeal Cookies Recipes

AUNT MYRTLE'S COCONUT OAT COOKIES

Steps:

• Preheat oven to 375°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, salt, baking soda and baking powder; gradually beat into creamed mixture. Stir in coconut, oats and walnuts., Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 8-10 minutes or until light brown. Remove from pans to wire racks to cool.

GRANDMOTHER'S OATMEAL COCONUT COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat brown sugar, white sugar, and butter together with an electric mixer in a large bowl until smooth. Add 1 egg one at a time, allowing the first to blend into the butter mixture before adding the next with the vanilla.
• Stir flour, baking soda, salt, and baking powder together in a bowl. Beat into the butter mixture until just incorporated into a dough. Fold oats, crispy rice cereal, and coconut into the dough; mixing just enough to evenly combine.
• Drop cookie dough by teaspoonful onto baking sheets.
• Bake in preheated oven until browned, 8 to 9 minutes. Cool cookies slightly on baking sheets before moving to cooling racks to cool completely.

OATMEAL RAISIN WALNUT COOKIE SANDWICHES

Steps:

• Preheat the oven to 350 degrees with racks in the upper and lower thirds. Line two large rimmed baking sheets with parchment paper.
• For the cookies: Toss the raisins in the warm rum or water and let soak at least 10 minutes then drain.
• Whisk the flour, baking soda, baking powder, cinnamon, allspice and salt together in a medium bowl.
• Beat the butter, brown sugar and granulated sugar together in a large bowl with an electric mixer until light and fluffy. Beat in the eggs and then the vanilla. Add the flour mixture and beat until just incorporated. Stir in the oats, walnuts and the drained raisins.
• Scoop rounded tablespoons of the batter onto the prepared baking sheets, about 2-inches apart. Bake, rotating the position of the pans halfway through, until golden brown around the edges, about 14 minutes. Cool on the pan for 5 minutes then transfer to a rack to cool completely.
• For the filling: Add the cream cheese and butter to a large bowl. Use a hand mixer to cream them together. Gradually add the powdered sugar, while mixing, scraping down the bowl as necessary. Once incorporated, add the vanilla and beat to incorporate. Fold in the shredded coconut by hand.
• To assemble cookie sandwiches: Scoop a tablespoon of filling onto the flat side of a cookie. Take another cookie and place it on top of the filling, flat side-down, to create a sandwich. Continue with the remaining cookies and filling. Wrap and refrigerate until ready to serve.

OATMEAL CHOCOLATE COCONUT CHEWY

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the milk and vanilla. Combine the flour, baking soda and salt; stir into the sugar mixture until well blended. Stir in the oats, chocolate chips. walnuts and coconut until evenly distributed. Drop by rounded tablespoons onto ungreased cookie sheet.
• Bake 10 to 12 minutes in the preheated oven for a chewy cookie or 14 minutes for a firmer cookie.
• Cool for 1 minute on the cookie sheet and then remove to wire rack. Cool completely and then store in tightly sealed container.

GRANDMA KRAUSE'S COCONUT COOKIES

Steps:

• In a large bowl, beat shortening and sugars until blended. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into sugar mixture. Stir in oats and coconut., Divide dough into 4 portions. On a lightly floured surface, shape each into a 6-in.-long log. Wrap in waxed paper; freeze 2 hours or until firm., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/2-in. slices, reshaping as needed. Place 2 in. apart on ungreased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pans 5 minutes. Remove to wire racks to cool., Freeze option: Place wrapped logs in a freezer container; return to freezer. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Prepare and bake as directed.

COCONUT OATMEAL COOKIES, MOM'S

Steps:

• 1. Cream sugars and shortening, add vanilla, eggs and oatmeal. Add soda, powder, salt and flour, then coconut. Drop by spoon and bake at 325 degrees 8-10 minutes.