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My new favorite cookie: Oatmeal Coconut Crispies

I was looking for a recipe for some cookies for a cookie swap and turned to an old reliable source: the 1963 “Betty Crocker’s Cooky Book”. It’s the book I grew up with, that me and my sisters learned to cook with, and has fabulous photos of all the cookies. And they are all all kitchen-tested recipes, and not just some random recipe from a blog where key ingredients are left out, or key instructions are missing.

In any case, I was looking for something quick and tasty and this one caught my eye (and not just because I happened to have all the ingredients on hand), but because it uses regular white sugar AND brown sugar (like toll house cookies).

My photo shows the cookies drizzled with salted caramel candy coating, but next time I will leave it off. It’s just not necessary, though it does make them more attractive. Even then they are deceptively plain looking.

The formatted recipe includes the original Betty Crocker instructions. (below that you’ll see my notes)

My new favorite cookie: Oatmeal Coconut Crispies

Prep Time: 10 minutes

Cook Time: 24 minutes

Yield: 7 dozen cookies

My new favorite cookie: Oatmeal Coconut Crispies

Ingredients

  • 1 cup shortening (part butter or margarine)
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 2.5 cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 cup rolled oats
  • 1 cup flaked coconut

Instructions

  • Mix shortening, sugars, eggs, and vanilla until fluffy. Measure flour by dipping method or by sifting. Blend flour, baking soda, and salt thoroughly. Stir into shortening mixture. Blend in rolled oats and coconut. (Dough will be soft.) Shape into 2 rolls, each about 2" in diameter. Wrap in waxed paper; refrigerate several hour or overnight.
  • Heat oven to 400°F. Cut into 1/4" slices. Place on lightly greased baking sheet. Bake 10-12 minutes, or until lightly browned.
  • Notes

    If using self-rising flour, omit baking soda and salt.

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    I used 1 block of Crisco BUTTER FLAVORED Shortening and no butter or margarine.

    I do the whole shebang in my Kitchen Aid mixer with the paddle. In the fridge and chilling in 5-10 minutes tops.

    Use flaked coconut — regular, not sweetened. I got mine at Whole Foods. You can buy just what you need in bulk that way. It was finely shredded which was perfect.

    I made square-ish ‘rolls’. Just a personal preference. Dough will want to flatten out on the bottom anyway. If you want round, use a paper towel or wrapping paper tube to help it hold it’s shape when chilling. Just slice it open and use it as a wrap.

    I was in a bit of a rush, so I put the rolls into the freezer for an hour and a half and they were perfect for slicing.

    I did not grease the pan because I *always* use parchment paper. I haven’t had a cookie stuck in years.

    Make the dough up ahead of time. Once firm, cut the ‘rolls’ in half and put them in a ziploc bag, then you can have cookies in minutes. Probably fine to keep the dough in the fridge like that for a week. More than that and I’d freeze it.

    Flour Tortillas – Recipe

     

    Flour Tortillas

    A good friend taught me how to make these when I was a teenager, he'd learned from his mother. Thanks, Jimmy!

    Ingredients

    • 6 cups All-purpose flour
    • 1 tsp Baking powder
    • ½ tsp Salt
    • ½ cup Vegetable shortening — cut into small pieces
    • 2 cups Warm water (about — you may need a little more or less)

    Instructions

  • Place the flour in the bowl of a mixer. Add baking powder and salt. Mix well. Add shortening. Mix on low while slowly adding water. Mix on low for 90 seconds or until well mixed.
  • Scrape the dough out of the bowl and onto a floured surface. knead for about 1 min – just enough to make sure it’s a ball of dough and not bits and pieces. Divide dough into 2 equal portions. Cover with plastic wrap, set aside at room temperature for 10-20 minutes. Divide each half into 8 equal portions. Lightly flour a work surface and rolling pin. Roll each ball into an 8-inch round. Stack rounds on baking sheet with plastic wrap between each tortilla. Let set for 10 minutes.
  • To cook, grill in a dry frying pan until lightly brown and slightly bubbly. (No butter or grease!) Let cool and use or freeze.
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