••••AUNT MYRTLE'S COCONUT OAT
••••COOKIES!! AMAZING!!!
Ingredients
- 1 cup butter, softened
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2-1/3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 2 cups sweetened shredded coconut
- 1 cup old-fashioned or quick-cooking oats
- 3/4 cup chopped walnuts, toasted
Directions
- Preheat oven to 375°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, salt, baking soda and baking powder; gradually beat into creamed mixture. Stir in coconut, oats and walnuts.
- Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 8-10 minutes or until light brown. Remove from pans to wire racks to cool.Yield: about 5 dozen.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Aunt Myrtle's Coconut Oat Cookies in Taste of Home April/May 2015, p7
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