The other day while concocting a new recipe for you, I wanted to bring something this week that disappeared very quickly in my home. I almost wasn’t able to catch a picture, that’s how quick these babies disappeared. I have since had numerous requests to make them again. This is a great recipe to use on that stock pile you have of oats. If you’re a coconut lover like myself, switch up the vanilla extract with coconut extract to give them that extra coconut taste. I hope you enjoy them as much as we did!
Yields approx. 2 dozen
- 1/2 cup butter, salted
- 1/2 cup Crisco
- 1 teaspoon vanilla
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1 1/2 cups all-purpose flour
- 2 cups old fashioned oats
- 1 1/2 cups sweetened coconut flakes
Preheat oven 350 degrees F.
1. In a standing mixer beat butter, Crisco, sugars and vanilla until light and fluffy. (About 8 minutes) Next beat in eggs.
2. In a medium sized bowl, whisk flour, cinnamon, and baking soda together; add to creamed mixture. Next stir in oats and coconut.
3. Shape cookie dough into 1 inch balls and place 2 inches apart on a large baking sheet. Place on the middle rack in oven and bake for 10 minutes. Remove from oven and let cookies set on baking sheet for 1-2 minutes before transferring to a cooling rack.
Notes: Store cooled cookies in a covered container, sealed bag or cookie jar. If freezing store in freezer safe bags, covered dishware, such as Pyrex brand.
When I’m feeling like a super woman, and this isn’t to often, I might add. I make several batches of different kinds of cookie dough, roll into 1 inch balls and lay on a large baking sheet to freeze. I then take the frozen cookie dough balls and transfer them to gallon sized freezer bags. When we feel like cookies and I don’t feel like making them, all I do is preheat the oven and pop in the amount of frozen cookie dough that I need and voila’, cookies in no time flat!
Hope you enjoy this Money Saving Recipe.