Oatmeal/Coconut Crisps

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

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