Coconut Oatmeal Cookies
These quick and chewy coconut oatmeal cookies are an old-school treat, perfect for lunchboxes and potlucks, with a delightful coconut flavor.
Ingredients
Wet Ingredients
- 1 cup Crisco shortening NO substitutes — shortening is what gives the trademark texture
- 1 cup packed brown sugar
- 1 cup granulated sugar
- 3 large eggs, beaten adds moisture
- 1 tsp vanilla extract
Dry Ingredients
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 cups unbleached all-purpose flour avoid using bleached flour
Main Ingredients
- 1.5 cups old-fashioned oatmeal do not use quick oats
- 1 cup shredded coconut sweetened or unsweetened; sweetened adds more chew
Instructions
Preparation
- Preheat the oven to 375°F and position racks.
- In a large bowl, cream together Crisco shortening, brown sugar, and granulated sugar until smooth and fluffy.
- Add the beaten eggs and vanilla, and mix until combined.
- Add baking powder, baking soda, and salt, mixing just until incorporated.
- Fold in all-purpose flour, shredded coconut, and oatmeal with a wooden spoon until just mixed.
Baking
- Scoop heaping tablespoons onto ungreased baking sheets, spacing them a couple of inches apart.
- Bake for 15 minutes, rotating cookie sheets every 6 minutes for even browning.
- Remove cookies and let cool completely on the baking sheet.
Notes
For a flatter cookie, press dough mounds before baking. For a puffier cookie, chill the dough before scooping. Store in an airtight container with a slice of bread to keep them soft. Cookies can also be frozen for up to 3 months.