Oatmeal/Coconut Crisps

Preparation info

  • Difficulty


  • Makes

    14 dozen

Appears in

Farm Journal’s Country Cookbook

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


  • 2 c. butter or regular margarine
  • 2 c. brown sugar, firmly packed
  • 2 c. sugar
  • 2 tsp. vanilla
  • 4 eggs
  • 3 c. sifted flour
  • 2 tsp. salt
  • 2 tsp. baking soda
  • 6 c. quick-cooking rolled oats
  • c. flaked coconut


  • 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. Cool cookies on racks.

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