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Preheat Oven to 350 degrees. Cream Crisco, Brown Sugar and White Sugar. Add Vanilla and Eggs to creamed
mixture. Add dry ingredients, flour, soda and salt. Stir rolled oats into above mixture. Stir in and blend
well 1/2 cup coconut.
Drop by teaspoons onto a Prepared cookie sheet. Bake 8 minutes for a soft moist cookie. Let them set on
the cookie sheet 3-5 minutes before removing. If you bake for 10 minutes, the cookie will be crunchy.
Note: Gina always uses C&H Brown sugar as it is pure Cane and will give the best results. She also
says she uses Bakers Coconut, as it is moist and the cookies will taste much Better. You can freeze the
leftover coconut and use later. Yield: 4 dozen.
Gina's four sons claim this one as a favorite. They like the cookies soft, so while the cookies are still
soft, she puts cookies in a large storage container with wax paper between layers, seals it shut and they
are always soft.
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