Coconut Oatmeal Cookies
Ingredients
24
servings
- 1 cup brown sugar
- 1 cup white sugar
- 1 cup shortening
- 2 eggs
- 1 tsp baking soda
- 1 tsp baking powder
- 2 cups flour
- 1/2 tsp salt
- 2 tsp vanilla
- 1 1/2 cup oatmeal
- 1 cup coconut
Step-by-Step Instructions
- Call the grandkids to help. In a large mixing bowl, combine and cream the sugars, shortening, salt, vanilla and eggs until well combined.
- Combine the flour, baking soda, baking powder, oatmeal, and coconut and add gradually to the creamed mixture, mixing until just combined.
- Roll the dough into walnut size balls and place on ungreased cookie sheets. Flatten each ball slightly with your palm or the bottom of a glass.
- Bake at 350°F for 12 to 15 minutes or until golden brown. Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Common Problems and Solutions
Q: Why are my cookies spreading too much?
A: Make sure your shortening is at room temperature, not melted. Also, don't skip flattening them before baking—the dough is dense and needs help spreading evenly.
Q: Can I make the dough ahead?
A: Yes, you can refrigerate the dough for up to 3 days or freeze the rolled balls for up to 3 months. Bake frozen balls straight from the freezer, adding 1-2 minutes to baking time.
Tips and Techniques
For extra flavor, lightly toast the coconut before adding it to the dough. You can also add chocolate chips or chopped pecans if you want to fancy them up a bit.
Ingredient Substitutions
- shortening: butter (softened) or coconut oil (solid)
- white sugar: all brown sugar for chewier cookies
- oatmeal: quick oats
Equipment Needed
- Large mixing bowl
- Cookie sheets
- Wire cooling rack
Historical Context
Oatmeal cookies became popular in the South during the early 1900s when oats were promoted as a healthy, economical ingredient. Adding coconut was a natural fit in Louisiana, where coconut cake and coconut desserts have always been beloved.
