This is the second installment of my Christmas cookie posts for December. Click here for all of my Christmas cookie recipes.
I remember my mom making a small crisp coconut oatmeal cookie when I was growing up. This recipe is close to hers, and we modified the baking (see NOTES below) to make a crisper cookie. This recipe is on Recipezaar.
Thanks to Lisa and Lana for hosting Tempt My Tummy Tuesdays! Check them out for more great recipes and kitchen ideas.
Coconut Oatmeal Cookies
2 cups brown sugar
1 1/2 cups butter
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 cups rolled oats
1 cup coconut
2 large eggs
1 teaspoon vanilla extract
1 cup nuts, chopped (optional)
1. Preheat oven to 350°F.
2. Cream together; butter and brown sugar.
3. Add flour, salt, baking soda, baking powder and rolled oats.
4. Stir in coconut, eggs, vanilla and nuts.
5. Either drop by teaspoonfull or roll into little ping pong-sized balls (for a more uniform/cute look) and place on greased cookie sheet.
6. Bake for 15 minutes.
NOTES: I wanted a smaller, crisper cookie. So I divided the dough, formed each half into a log on wax paper, then wrapped the wax paper around the dough, and froze the logs for 1 hour. Then, I sliced the frozen dough into smaller cookies.
Also, I used both metal cookie sheets and a stoneware bar pan for baking. The cookies released much easier from the metal pans.