Coconut Oatmeal Cookies
|All purpose flour||1 Cup (16 tbs)|
|Baking soda||1 Teaspoon|
|Vegetable shortening||1 Cup (16 tbs), melted|
|Granulated brown sugar replacement||2⁄3 Cup (10.67 tbs)|
|Granulated fructose||1⁄3 Cup (5.33 tbs)|
|Vanilla extract||1 Teaspoon|
|Flaked unsweetened coconut||1⁄2 Cup (8 tbs)|
|Quick-cooking oatmeal||2 Cup (32 tbs)|
Sift together flour, baking soda, and salt; set aside.
Using an electric mixer, beat together melted shortening, brown sugar replacement, and fructose.
Add eggs, one at a time, beating well after each addition.
Beat in vanilla.
Stir flour mixture into creamed mixture until well mixed.
Stir in coconut and oatmeal.
Shape dough into 1 in. (2.5 cm) balls.
Place on greased cookie sheet.
Bake at 325°F (165°C) for 12 to 14 minutes, or until golden brown.
Move to cooling racks.