Oatmeal Coconut Chocolate Chip Cookies
Serving Size : 1
Ingredients for prepare Oatmeal Coconut Chocolate Chip Cookies
:
| Amount | Measure | Ingredient - Preparation Method |
| 3/4 | c | Golden crisco shortening |
| 1 1/4 | c | Firmly-packed brown sugar |
| 1 | | Egg |
| 1/3 | c | Milk |
| 1 1/2 | ts | Vanilla |
| 1 1/2 | c | Quick oats - uncooked |
| 1 1/2 | c | All-purpose flour |
| 1/2 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1 | c | Sweetened flake coconut |
| 1 | c | Semi-sweet chocolate chips |
recipe Oatmeal Coconut Chocolate Chip Cookies
1. Preheat oven to 375oF (190oC). Grease baking
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sheets with shortening. Place sheets of foil on countertop for cooling cookies. 2. Combine shortening, brown sugar,
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egg, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended.
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3. Combine oats, flour, baking soda and salt. Mix into creamed mixture at low speed just until blended. Stir in
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coconut and chocolate chips. 4. Drop by rounded measuring tablespoonfuls (15 mL) of dough 2 inches (5 cm) apart onto
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baking sheet. 5. Bake one baking sheet at a time at 375oF (190oC) for 9
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to 11 minutes, or until lightly browned. DO NOT OVER BAKE. Cool 2 minutes on baking
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sheet. Remove cookies to foil to cool completely. Makes: About 3 dozen cookies
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