Oatmeal Coconut Crispies
Easy to make Old Fashioned Oatmeal Coconut Cookies
Ingredients
- 1 cup butter, softened
- 1 cup granulated sugar caster sugar will work too
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla almond flavouring may be substituted
- 2½ cups all purpose (plain) flour You can use self raising flour if that's all you have on hand, but leave out the baking soda if you do.
- 1 teaspoon baking soda baking soda is also known as bicarbonate of soda
- 1 teaspoon salt
- 1 cup rolled oats
- 1 cup shredded or desiccated coconut
Instructions
- Cream together the butter and sugar in an electric mixer or by hand.
- Add the eggs and vanilla and beat until fluffy.
- Mix together the flour, baking soda and salt.
- Add to the shortening mixture and stir or mix together thoroughly.
- Stir in the rolled oats and the coconut.
- Shape the dough into 2 rolls, each about 2 inches (5½ cm) in diameter.
- Wrap in baking parchment or wax paper and refrigerate for at least 4 hours or overnight. The dough may also be frozen at this stage.
- To bake, preheat the oven to 350°F (175°C).
- Slice the dough in ⅓ inch (about 1 cm) slices. (If the dough has been in the freezer you may need to let it thaw a bit so you can slice it more easily.)
- Bake on ungreased baking sheets for 10 minutes or until lightly browned. If you are baking the dough from frozen the cookies may take 11 to 12 minutes to bake.
- Allow the cookies to cool on the pan for a few minutes before carefully removing to a wire rack to cool completely. They do taste lovely warm, but if there are any left, be sure to store them in an airtight container.
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