I was in a hurry one morning--late for the train, and I was starving (not a good way to start my day in New York City). So I quickly grabbed one of these homemade cookies out of my cookie jar--and now this is my favorite breakfast.
Take the LEAP -- give this recipe a try with breakfast in mind.
Oatmeal-Coconut Crisps
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/4 cup butter or margarine, softened
1/2 cup butter-flavored shortening
3/4 cup packed light brown sugar
3/4 cup sugar
1 teaspoon vanilla extract
2 eggs
2 cups rolled oats
1 1/2 cups raisins
3/4 cup shredded coconut
Makes 36 cookies
Preheat oven to 350 degrees F.
Mix flour, baking soda, baking powder and salt in a small bowl, set aside.
Beat butter, shortening, brown sugar and sugar in a large bowl with an electric mixer, until light and fluffy.
Add vanilla and eggs to butter mixture; beat until smooth, about 1 minute.
Add flour mixture; beat until blended, about 1 minute.
Stir oats, raisins and coconut into batter.
Drop dough by rounded teaspoonsful 2 inches apart onto 3 nonstick baking sheets
Flatten cookies slightly with a fork or the botton of a glass dipped in addition sugar.
Bake until lightly browned and crisp --about 10 minutes.
Cool, remove to wire racks to cool completely.
If these cookies lose their crispness when stored, re-crisp them by baking for 5 minutes in a 300 degree oven.
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/4 cup butter or margarine, softened
1/2 cup butter-flavored shortening
3/4 cup packed light brown sugar
3/4 cup sugar
1 teaspoon vanilla extract
2 eggs
2 cups rolled oats
1 1/2 cups raisins
3/4 cup shredded coconut
Makes 36 cookies
Preheat oven to 350 degrees F.
Mix flour, baking soda, baking powder and salt in a small bowl, set aside.
Beat butter, shortening, brown sugar and sugar in a large bowl with an electric mixer, until light and fluffy.
Add vanilla and eggs to butter mixture; beat until smooth, about 1 minute.
Add flour mixture; beat until blended, about 1 minute.
Stir oats, raisins and coconut into batter.
Drop dough by rounded teaspoonsful 2 inches apart onto 3 nonstick baking sheets
Flatten cookies slightly with a fork or the botton of a glass dipped in addition sugar.
Bake until lightly browned and crisp --about 10 minutes.
Cool, remove to wire racks to cool completely.
If these cookies lose their crispness when stored, re-crisp them by baking for 5 minutes in a 300 degree oven.
ENJOY!!!
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