Cream first 4 ingredients.
Sift and add flour, soda, baking powder and salt to creamed mixture.
Stir in peanuts and coconut. Drop cookies onto ungreased cookie sheet.
Bake at 375\u00b0 for 12 to 14 minutes.
Yields 6 to 8 dozen.
he extra added ingredients.
DROP COOKIES:
Mix ingredients until well
FOR COOKIES: Preheat oven to 350 degrees.<
sugar and then the flaked coconut - make sure to press firmly
Using saucepan, cook on stove the butter, instant cocoa mix, sugar and milk.
Stir and boil about 5 minutes. Add peanut butter. Stir in and add vanilla.
Add the coconut flakes and oatmeal. Mix well.
Drop by teaspoon on cookie sheet until cool.
Store cookies.
Preheat oven to 350\u00b0.
Combine all ingredients.
If using an electric mixer, beat no more than 2 minutes on low speed.
Drop by teaspoon on ungreased cookie sheet,
about 2 inches apart.
Bake 10 to 14 minutes.
Cookies should be white when done.
Remove from cookie sheet and sprinkle with powdered sugar.
Melt stick of butter.
Mix all wet ingredients in one bowl. Mix all dry ingredients in one bowl.
Combine two bowls.
Drop cookies on an ungreased pan.
Bake 350\u00b0
for 5 - 10 minutes or longer depending on size of cookies and texture (soft cookies or crunchy cookies).
Cream butter and sugar until fluffy.
Mix in egg, vanilla and salt.
Add flour in 4 parts, mixing well after each addition.
Stir in coconut.
Drop by teaspoonfuls onto ungreased baking sheet. Flatten with floured bottom of a glass.
Sprinkle with coconut, if desired.
Bake at 375\u00b0 for about 10 minutes or until lightly browned.
Makes 4 1/2 dozen.
Combine ingredients.
Drop by teaspoonful onto a foil lined, greased baking pan.
Bake 10 minutes at 350\u00b0.
Take from oven and place foil with cookies in refrigerator to cool slightly.
Remove cookies from foil sheet.
Mix sugar, Crisco and eggs.
Stir in buttermilk.
Sift together and stir in flour, baking powder, baking soda and salt. Stir in coconut.
Drop rounded teaspoonful on lightly greased cookie sheet.
Bake at 350\u00b0 until set.
Cook over low heat for 1 1/2 minutes after full boil.
Remove from from heat and add oatmeal, peanut butter, nuts and coconut. Drop from spoon onto wax paper.
Sift flour with baking powder, salt and soda.
Cream butter. Gradually add sugars; cream until light and fluffy.
Add egg and vanilla.
Beat well.
Add flour mixture in 4 parts, beating just until smooth after each addition.
Mix in rolled oats and coconut. Drop by teaspoonfuls onto ungreased baking sheets.
Sprinkle with additional coconut and bake at 375\u00b0 for 9 to 12 minutes.
Makes 4 dozen.
Mix.
Drop by spoonfuls on ungreased baking sheet.
Bake 12 minutes at 350\u00b0.
Mix all ingredients together.
Drop from teaspoon onto a greased cookie sheet.
Bake at 300\u00b0 for 10 minutes.
Makes about 4 dozen.
Cream butter and sugars.
Add eggs, one at a time.
Beat well. Sift dry ingredients; stir into creamed mixture.
Add remaining ingredients and mix well.
Drop by teaspoons on an ungreased bake sheet.
Bake at 350\u00b0 until lightly browned.
Sift dry ingredients. Cream butter and sugar. Add egg and vanilla. Add flour mixture in 4 parts, beating just until smooth, after each addition. Mix in oats and coconut. Drop by teaspoons onto ungreased cookie sheet. Sprinkle with additional coconut. Bake at 350\u00b0 for 9 to 12 minutes or until golden brown. Yields 4 dozen.
Cream eggs, sugar and lard together.
Add milk and vanilla. Sift all dry ingredients together and add.
Put icing on top and flaked coconut (m-m-m-m).
Bake at 350\u00b0 for about 10 minutes.
Preheat oven to 375.
In a large mixing bowl, beat together butter, sugars, eggs and vanilla. In a seperate bowl, combine flour, baking soda and salt---gradually beat into beaten mixture and combine well. Stir in coconut and butterscotch chips.
Drp by tablespoonfuls on to ungreased cookie sheets. Bake at 375 for 9-11 minutes.
Mix together thoroughly shortening, brown sugar and eggs. Stir in sour milk or buttermilk.
Sift together and stir in flour, soda and salt.
Blend in coconut.
Chill 1 hour.
Sift flour, salt, baking powder and baking soda.
Cream the butter.
Add sugars gradually.
Cream until fluffy.
Add eggs and vanilla. Beat well. Add flour mixture gradually, beating until smooth after each addition.
Mix in oats and coconut. Drop by teaspoonfuls onto ungreased cookie sheet.
Bake at 375\u00b0 for 9 to 12 minutes until golden brown.