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Coconut Oatmeal Refrigerator Cookies

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Ingredients
  Sifted regular all purpose flour 1 1⁄2 Cup (24 tbs)
  Baking soda 1 Teaspoon
  Salt 1 Teaspoon
  Soft shortening 1 Cup (16 tbs) (part butter)
  Brown sugar 1 Cup (16 tbs), packed
  Granulated sugar 1 Cup (16 tbs)
  Eggs 2 , unbeaten
  Uncooked quick cooking rolled oats 3 Cup (48 tbs)
  Chopped pecans 1⁄2 Cup (8 tbs)
  Flaked coconut 1 1⁄2 Cup (24 tbs)
Directions

1. Sift flour with baking soda and salt.
2. Cream shortening until light and fluffy, gradually adding sugars. Add eggs; beat well. Blend in flour mixture, then rolled oats gradually. Stir in pecans and coconut.
3. Shape dough into 3 rolls, 2 inches in diameter; wrap each in wax paper. Refrigerate at least 24 hours.
To bake:
1. Start heating oven to 375°F.
2. Slice dough 1/8 to 14 inch thick. Place on ungreased cookie sheets.
3. Bake 10 minutes, or until done. Makes 6 dozen.

Recipe Summary

Cuisine: 
American
Course: 
Snack
Method: 
Baked
Dish: 
Cookie
Restriction: 
Vegetarian
Ingredient: 
Coconut

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