COCONUT OATMEAL CRISPIES
My mother-in-law baked these cookies in the 1930s for her two sons, and later for her grandchildren. Now I make them for my grandchildren and great-grandchildren.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the oats, flour, coconut, baking soda and salt; gradually add to creamed mixture and mix well. Shape into two 6-in. rolls; wrap each roll in plastic wrap. Refrigerate for 1 hour or until firm., Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 220 calories, Fat 10g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 170mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.
SWEET COCONUT OATMEAL
Oatmeal is only as exciting as the stuff you put into it, since it's boring on its own. This dish is sweet and creamy, a tad exotic, and the kids will love it. If you want, prepare it the day before, refrigerate, and reheat in the microwave. Enjoy!
Provided by dalliance
Categories 100+ Breakfast and Brunch Recipes Cereals Oatmeal Recipes
Time 25m
Yield 3
Number Of Ingredients 6
Steps:
- Bring coconut milk to a gentle boil in a small saucepan over medium-low heat. Stir in oats and honey; lower heat and simmer until milk has mostly been absorbed, about 15 minutes.
- Sprinkle coconut flakes, brown sugar, and cinnamon into oatmeal. Cook until oats are creamy and flavors are combined, about 5 minutes.
Nutrition Facts : Calories 489.7 calories, Carbohydrate 44.8 g, Fat 34.6 g, Fiber 5.9 g, Protein 6.8 g, SaturatedFat 29.5 g, Sodium 24.6 mg, Sugar 21.1 g
GRANDMOTHER'S OATMEAL COCONUT COOKIES
My grandmother used to always have these cookies when we went to visit. They are the best oatmeal cookie you'll ever eat.
Provided by JULES2JEWELS
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 55m
Yield 50
Number Of Ingredients 12
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.
Nutrition Facts : Calories 101.4 calories, Carbohydrate 16.7 g, Cholesterol 13.9 mg, Fat 3.5 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 2.2 g, Sodium 85.9 mg, Sugar 11.1 g
OATMEAL JUMBLE COOKIES
I combined a favorite bar recipe and cookie recipe to come up with these cookies. They stay chewy and keep well.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses and vanilla. Combine the oats, flour, baking powder, salt and cinnamon; gradually add to creamed mixture and mix well. Stir in walnuts, chips and cranberries., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 122 calories, Fat 6g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 71mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.
OATMEAL-COCONUT JUMBLES
These chewy jems are remarkably good, despite being low in fat. Great with hot cocoa on a cold wintery day.
Provided by PMS24seven
Categories Drop Cookies
Time 50m
Yield 35 jumbles
Number Of Ingredients 7
Steps:
- In a medium pan, mix the sugar, cocoa, evaporated milk, and margarine.
- Cook and stir over medium-high heat until mixture comes to a boil.
- Boil for 1 minute, stirring constantly.
- Remove from burner.
- Add vanilla.
- Add oats and coconut and stir well.
- Drop by tablespoons onto cookie sheet lined with waxed paper.
- Refrigerate until firm, approx.
- 30 mins-1 hr.
- Store in a sealed container in the fridge or at room temperature.
Nutrition Facts : Calories 89.3, Fat 1.5, SaturatedFat 1, Cholesterol 0.1, Sodium 11.6, Carbohydrate 18.3, Fiber 1.1, Sugar 13.1, Protein 1.6
TRIPLE CHOCOLATE OATMEAL JUMBLES
This recipe was in today's paper. It won the grand prize in an "Ultimate Oatmeal Cookie" contest. It sounds really good and very simple to make. Can't wait to try it out!
Provided by lovindisney
Categories Drop Cookies
Time 25m
Yield 24 cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Place margarine in large microwavable bowl; cover loosely with waxed paper.
- Microwave on high for 30 seconds or until melted.
- Cool slightly.
- Add remaining ingredients.
- Stir until well blended (dough will be very stiff) Drop dough by level 1/4 c, two inches apart onto ungreased cookie sheets.
- Flatten slightly.
- Bake 13-17 minutes, just until set.
- Do not overbake.
- Centers should be soft.
- Let stand on cookie sheet 1 minute.
- Transfer to wire rack to cool completely.
Nutrition Facts : Calories 209, Fat 11.1, SaturatedFat 3.4, Cholesterol 27.1, Sodium 236, Carbohydrate 26.1, Fiber 1.4, Sugar 13.7, Protein 3.6
COCONUT JUMBLES
Old-fashioned and buttery-crisp, and from an old family recipe, these are perfect cookies for filling attractive tins.
Provided by Lisa Yockelson
Categories dessert
Time 4h30m
Yield About six dozen cookies
Number Of Ingredients 11
Steps:
- Sift the cake flour, baking powder and salt together; set aside. In the large bowl of an electric mixer, cream the butter until light. Add the granulated sugar in two additions, beating until fluffy after each portion is added. Add the whole egg; beat for one minute. Add the egg yolks and continue beating for an additional minute. Blend in the vanilla extract and light cream. In three additions, add the sifted flour mixture, mixing just until the flour particles have been absorbed. The dough is quite sticky at this point.
- Divide the dough into three portions on sheets of wax paper; wrap up and refrigerate. Chill the dough until quite firm, at least four hours. (The dough may be kept, well wrapped and refrigerated, for up to four days before baking.)
- On a lightly floured wooden board, roll out a portion of dough oneeighth-inch thick. Stamp out cookies with a three- or three-and-one-half-inch cutter and place them, at least two inches apart, on a cookie sheet lined with parchment paper. Repeat with the remaining dough.
- Have the coconut at your side. Brush egg white over the surface of each cookie, then top with a generous sprinkling of coconut. Lightly press down the coconut so that it sticks to the cookie.
- Bake each sheet of jumbles for 10 minutes in a preheated, 400-degree oven, on the lower third level. Remove the cookies from the sheet with a wide spatula to cooling racks. Store the jumbles in airtight containers.
Nutrition Facts : @context http, Calories 100, UnsaturatedFat 1 gram, Carbohydrate 14 grams, Fat 5 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 3 grams, Sodium 52 milligrams, Sugar 6 grams, TransFat 0 grams
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