Recipe
Dessert
Oatmeal Coconut Crisp Cookies
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 24
| Quantity | Ingredient | Add |
|---|---|---|
| 1 c. sifted flour | ||
| ½ tsp. baking soda | ||
| ½ tsp. salt | ||
| ½ c. shortening | ||
| 1 c. brown sugar | ||
| 1 egg | ||
| 1 tsp. vanilla | ||
| 1 c. uncooked oats | ||
| ½ c. chopped pecans | ||
| 1 c. coconut, toasted |
Directions
- Preheat oven to 325 degrees.
- Sift flour with baking soda and salt. Set aside.
- Beat together shortening and brown sugar until fluffy. Stir in egg, vanilla and sifted flour mixture. Stir in oatmeal, pecans and coconut. Drop by spoonfuls onto cookie sheet and flatten with small glass.
- Bake for 12 to 15 minutes.
- Remove cookies to wire rack to cool.
Nutrition facts
Servings
150 Calories per serving
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 10mg
- Sodium: 80mg
- Total Carbohydrates: 16g
- Protein: 2g
Daily Values
0%
Vitamin A 2%
0%
Vitamin C 0%
0%
Iron 4%
0%
Calcium 2%