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Coconut Oatmeal Crispies

Total Time

Prep: 10 min. + chilling Bake: 10 min./batch

Makes

4 dozen

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.
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Ingredients

  • 1 cup butter-flavored shortening
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups quick-cooking oats
  • 1-1/2 cups all-purpose flour
  • 1 cup sweetened shredded coconut
  • 1 teaspoon baking soda
  • 1 teaspoon salt

Directions

  1. 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.
  2. 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

2 each: 220 calories, 10g fat (3g saturated fat), 18mg cholesterol, 170mg sodium, 29g carbohydrate (19g sugars, 1g fiber), 2g protein.

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