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Oat & Coconut Icebox Cookies

This recipe was passed down through my family from Grandma Irene and is a favorite of my dad and cousin Dennis. It's a true cookie lover's cookie: crispy on the outside, chewy on the inside and perfectly dunkable. —Lori Rowe, Tigerton, Wisconsin
  • Total Time
    Prep: 20 min. + chilling Bake: 10 min./batch
  • Makes
    about 3-1/2 dozen

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 cups old-fashioned oats
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup chopped walnuts

Directions

  • Cream butter, shortening and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in oats, coconut and walnuts.
  • Divide dough in half. Shape each into a 10-in.-long roll. Wrap; refrigerate overnight.
  • Preheat oven to 375°. Unwrap and cut dough crosswise into 1/2-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until edges begin to brown, 8-10 minutes. Cool 2 minutes before removing from pans to wire racks.
Nutrition Facts
1 cookie: 142 calories, 7g fat (3g saturated fat), 15mg cholesterol, 117mg sodium, 19g carbohydrate (11g sugars, 1g fiber), 2g protein.

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