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Old Fashioned Oatmeal Coconut Cookies served on a plate
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5 from 1 vote

Oatmeal Coconut Crispies

Course Dessert
Cuisine American
Keyword cookies
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 3 dozen cookies
Author Adapted from The Betty Crocker Cooky Book

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
  • 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 flaked or desiccated coconut flaked is nicest but I can only get dessicated in the UK

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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