Coconut Oatmeal Cookie Recipe
Ingredients
| Quick cooking oats | 2 Cup (16 tbs), rolled | |
| Flaked coconut | 2/3 Cup (16 tbs) | |
| Butter/Margarine | 1 Cup (16 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Eggs | 2 | |
| Milk | 3 Tablespoon | |
| Vanilla | 1 1/2 Teaspoon | |
| All purpose flour | 1 1/2 Cup (16 tbs), sifted | |
| 1/2 teaspoon each soda and salt | ||
Directions
In oven, toast oats and coconut till golden brown.
Thoroughly cream butter and sugar; add eggs, milk, and vanilla, beating well.
Sift together dry ingredients; add to creamed mixture, blending well.
Stir in oats and coconut.
Drop from teaspoon, 2 inches apart, on ungreased cooky sheet.
Flatten with a tumbler dipped in sugar.
If desired, sprinkle tops with untoasted coconut.
Bake in a hot oven (400°) 8 to 10 minutes or till lightly browned.
Remove at once from pan; cool.
Thoroughly cream butter and sugar; add eggs, milk, and vanilla, beating well.
Sift together dry ingredients; add to creamed mixture, blending well.
Stir in oats and coconut.
Drop from teaspoon, 2 inches apart, on ungreased cooky sheet.
Flatten with a tumbler dipped in sugar.
If desired, sprinkle tops with untoasted coconut.
Bake in a hot oven (400°) 8 to 10 minutes or till lightly browned.
Remove at once from pan; cool.
Chef
