Oatmeal Coconut Thin Crisps Recipes
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 CRISPS
Bake these delicate cookies during the weekend, and enjoy them throughout the week.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 25m
Yield Makes 24
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees; line two baking sheets with parchment paper. In a medium bowl, mix butter, sugar, flour, vanilla extract, and salt until smooth; mix in rolled oats.
- Drop firmly packed teaspoons of dough, 2 inches apart, onto baking sheets. Bake until golden,rotating sheets halfway through, 12 to 15 minutes. Cool on sheet 1 minute; with a very thin metal spatula, transfer to paper towels to cool completely.
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
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.
OATMEAL CRISPIES II
A beautiful, crisp buttery nibble.
Provided by Sunshine
Categories Desserts Cookies Oatmeal Cookie Recipes
Yield 18
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (180 degrees C). Line cookie sheets with parchment paper.
- Melt butter over low heat. Pour into bowl and stir in the rest of the ingredients. Mix well.
- Drop on one inch apart by the teaspoonful onto parchment paper. Bake 10 to 12 minutes until light golden brown. Let cool on rack.
Nutrition Facts : Calories 93.1 calories, Carbohydrate 9.6 g, Cholesterol 23.9 mg, Fat 5.7 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 3.4 g, Sodium 21.5 mg, Sugar 5.7 g
OATMEAL COCONUT THIN CRISPS
These are an adaptation of a great recipe I found in a cookbook, they are also great dipped in melted chocolate
Provided by duckigrl10
Categories Coconut Cookies
Yield 18
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Cover cookie sheets with foil, and generously grease the foil. These cookies will be very sticky.
- In a medium bowl, stir together the sugar, rolled oats, and flour. Stir in the egg, melted butter, and vanilla. Stir in the coconut. The batter should be sticky and thick, but pull away from the sides of the bowl. Drop teaspoon sized amounts of dough onto the prepared cookie sheets, three inches apart, and a few inches from the sides of the pan.
- Bake for 12 to 15 minutes in the preheated oven, or until golden brown. Wait until cookies are completely cooled before removing them from the baking sheet.
Nutrition Facts : Calories 119.4 calories, Carbohydrate 15.7 g, Cholesterol 23.9 mg, Fat 6 g, Fiber 0.6 g, Protein 1.2 g, SaturatedFat 3.6 g, Sodium 43.5 mg, Sugar 11.6 g
CINNAMON CRISP COOKIES
Light, thin, crisp cookies, with oatmeal, pecan & cinnamon. Not at all like your average oatmeal cookie. This is Mom's recipe. They are fragile & don't keep more than a week, so I halved the recipe, making some of the measurements a little odd/picky. I like to press them with a glass, you want to get them thin, they do not spread/thin-out very much in baking. Mike's favorite cookie.
Provided by LaraKN
Categories Drop Cookies
Time 22m
Yield 48 cookies, 24 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F Stir together flour, baking soda, baking powder, salt, cinnamon, and oats; mix in pecans. Set aside.
- Cream together shortening & sugar until light & fluffy. Add molasses, vanilla, and egg to creamed mixture; beat well.
- Stir in dry ingredients until blended. Drop in small spoonfuls on ungreased cookie sheets. Press flat with fork or glass dipped in sugar.
- Bake at 350°F for 10-12 minutes, cool on pan 1 minute, move to cooling rack.
Nutrition Facts : Calories 134.4, Fat 6.9, SaturatedFat 1.5, Cholesterol 7.8, Sodium 80.4, Carbohydrate 17.1, Fiber 0.8, Sugar 10, Protein 1.5
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