Oatmeal/Coconut Crisps

Name: Oatmeal/Coconut Crisps
Yield: Makes 14 dozen
Ingredients: 2 c. butter or regular margarine; 2 c. brown sugar, firmly packed; 4 eggs; 2 tsp. vanilla; 2 c. sugar; 2 tsp. salt; 3 c. sifted flour; 2 tsp. baking soda; 6 c. quick-cooking rolled oats; 1½ c. flaked coconut

Preparation info

Makes
14 dozen

Difficulty
Easy

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

You can keep dough tightly covered in refrigerator several days to bake as needed. A big recipe—a great cookie

Ingredients

2 c. butter or regular margarine
2 c. brown sugar, firmly packed
2

Cookies
Vegetarian

Method

Cream together butter and brown and white sugars until fluffy. Stir in vanilla; then add eggs, one at a time, beating after each addition.
Sift together flour, salt and baking soda. Add to creamed mixture. Stir in rolled oats and coconut. Drop by teaspoonfuls about 2" apart onto well-greased baking sheet.
Bake in moderate oven (350°) 10 to 15 minutes. C