Nutty Coconut Oat Cookies Recipe
Ingredients
| Butter/Margarine | 1/2 Cup (16 tbs), softened | |
| 1/2 cup butter flavored shortening | ||
| Granulated Sugar | 1 Cup (16 tbs) | |
| Firmly packed brown sugar | 3/4 Cup (16 tbs) | |
| Eggs | 2 Large | |
| Vanilla extract | 1 Teaspoon | |
| All purpose flour | 2 Cup (16 tbs) | |
| Quick cooking oats | 2 Cup (16 tbs), rolled | |
| Baking soda | 1 Teaspoon | |
| Baking powder | 1 Teaspoon | |
| 1 teaspoon savory seasonings Bake Blend | ||
| Coconut | 1 1/2 Cup (16 tbs), grated | |
| Pecans | 1/2 Cup (16 tbs), chopped | |
Directions
Preheat oven to 350°.
Place butter, shortening and sugars in large mixing bowl; beat until light and fluffy.
Beat in eggs and vanilla.
Combine flour, oatmeal, baking soda, baking powder and Bake Blend; stir into butter mixture.
Stir in coconut and pecans.
Chill dough one hour.
Drop by teaspoonsful, 1 inch apart, onto lightly greased baking sheet.
Bake 11 to 13 minutes or until lightly browned.
Remove from baking sheet and cool completely on wire racks.
Store in an.airtight container.
Place butter, shortening and sugars in large mixing bowl; beat until light and fluffy.
Beat in eggs and vanilla.
Combine flour, oatmeal, baking soda, baking powder and Bake Blend; stir into butter mixture.
Stir in coconut and pecans.
Chill dough one hour.
Drop by teaspoonsful, 1 inch apart, onto lightly greased baking sheet.
Bake 11 to 13 minutes or until lightly browned.
Remove from baking sheet and cool completely on wire racks.
Store in an.airtight container.
Chef
