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OATMEAL-COCONUT CRISPS 2 c. butter or 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 1 1/2 c. flaked coconut Cream together butter, 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 the creamed mixture. Stir in rolled oats and coconut. Drop by teaspoon about 2-inches apart on well greased baking sheet. Bake in 350 degrees oven for 10 to 15 minutes. Cool cookies on racks. Makes 14 dozen. Variations: Oatmeal-Raisin: Use 1 1/2 cups raisins instead of the coconut. Oatmeal-Nut: Use 1 1/2 cups chopped walnuts instead of coconut. Oatmeal-Butter Crisps: Omit the flaked coconut. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |