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Heavenly Cookies Cookbook
Janette Dixon
8
Crunchy Oatmeal Cookies
Ingredients
1
1/2 cups uncooked quick-cooking oats
1
cup flaked coconut
cup all-purpose flour
cup light brown sugar (packed)
/3 cup butter flavored shortening
/4 teaspoon baking soda
/4 teaspoon baking powder
/4 teaspoon salt
large eggs
1
1
2
1
1
1
2
2
cups oven-toasted rice cereal
Directions
Preheat oven to 350 degrees F. In a large mixing bowl, with electric mixer at
low speed, beat the oats, coconut, flour, brown sugar, shortening, baking
soda, baking powder, salt, and eggs until well blended, occasionally
scraping bowl with rubber spatula. Stir in cereal with wooden spoon.
Grease 2 large cookie sheets. Drop dough by heaping tablespoons, about 2
inches apart, onto cookie sheets. Pat cookies into 2-inch rounds.
Bake cookies 10 to 12 minutes or until golden, rotating cookie sheets
between upper and lower racks halfway through baking time. Allow cookies
to cool slightly on cookie sheets then move cookies to wire racks to cool
completely.
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