Mix sugar, cocoa and salt together.
Add margarine and milk. Put on heat and stir until it comes to a rolling boil.
Take off heat.
Add vanilla, oatmeal and coconut.
Mix thoroughly.
Drop by spoonfuls on waxed paper to cool or in a 9 x 13-inch pan.
Bring sugar, cocoa, shortening and milk to boil; boil for 2 minutes.
In a bowl, mix oatmeal and coconut or pecans.
Mix all ingredients and drop on wax paper.
Mix honey, oil and eggs with wire whisk.
Add almond extract, orange peel, salt, oatmeal and coconut.
Stir until well blended. Bake at 400\u00b0 for 7 minutes or until tops are light brown.
Combine sugars, butter, oil and eggs; mix with electric mixer. Add Rice Krispies, oatmeal and coconut along with raisins or chocolate chips and vanilla. Sift dry ingredients; fold into sugars and cereal mix. Mix very well. Place in refrigerator and chill 1 hour.
Drop by teaspoon on ungreased cookie sheet.
Bake at 350\u00b0 for 12 minutes.
Preheat oven to 350\u00b0F.
Sift flour, baking powder, baking soda, salt together. Set aside.
Cream together margarine, sugars, eggs and vanilla until light and creamy. Add flour mixture. Stir in oatmeal and coconut.
Place small spoonfuls on lightly greased cookie sheet. Bake for 12-15 minutes. Take out of oven when they don't look done and let set on cookie sheet for a minutes.
I spray my cookie sheet with PAM about every 2-3 times. The secret to these cookies is to not over bake them. Store in airtight container.
Mix shortening and sugars add eggs and vanilla. Mix flour and spices then add to sugar mixture add in oatmeal and coconut. 350 degrees for 10 minutes. These will be a flat chewy cookie.
he oven to 325 degrees and line 2 baking sheets with
Make your own favorite oatmeal cookie recipe.
Substitute the liquid in your recipe with crushed pineapple and its juice.
(If your recipe calls for 1 cup water, substitute 1/2 cup crushed pineapple and 1/2 cup pineapple juice.) Bake for the time and temperature called for in your favorite recipe.
Sift flour once; measure.
Add baking powder, salt and soda. Sift again.
Cream the butter; add sugars gradually and cream together until light and fluffy.
Add egg and vanilla.
Beat well. Add flour, oatmeal and coconut.
Mix thoroughly.
Shape dough into small balls and place on lightly greased cookie sheet.
Bake in moderate oven (350\u00b0 to 375\u00b0) for 12 to 15 minutes.
Yields about 3 dozen.
Sift flour, sugar, salt and soda together.
Cut in shortening until mixture resembles cornmeal.
Soak raisins in warm water for 10 minutes; drain well.
Add raisins, uncooked oatmeal and coconut. Beat eggs and milk together.
Add to mixture.
Add vanilla; mix well.
Drop heaping teaspoonfuls on greased cookie sheet.
Bake 10 to 12 minutes at 375 \u00b0. Makes 72 cookies.
ogether the butter, brown sugar and white sugar until smooth. Beat
aper.
Beat butter, sugar and coconut extract in a large bowl
Cream butter; add brown sugar and sugar.
Cream well.
Add egg, vanilla and milk; beat well.
Sift together flour, baking soda, powder and salt.
Add and beat in.
Add oatmeal and coconut. Stir in.
Drop cookies 2 inches apart on a well-greased cookie sheet and bake 10 to 12 minutes.
Makes 3 dozen 2-inch cookies.
Mix butter, shortening, brown sugar, sugar, eggs and vanilla until creamy.
Sift together flour, baking soda, baking powder and salt.
Add to creamed mixture.
Add oatmeal and coconut.
Mix well.
Roll into small balls.
Roll in sugar and bake on greased cookie sheet at 350\u00b0 for 10 minutes.
Don't overbake!
Mix oil, sugars, eggs, and vanilla.
Sift flour and dry ingredients together.
Add to sugar mixture.
Blend in oatmeal, nuts, coconut, and raisins.
Drop on greased cookie sheets.
Bake at 375 degrees for 10 to 15 minutes.
Remove immediately from pans onto rack to cool.
Freezes well.
Cream first 5 ingredients.
Add dry ingredients, then oatmeal and coconut.
Roll into balls and press flat on greased cookie sheet.
Bake at 350\u00b0 about 10 minutes.
Preheat oven to 350\u00b0.
Cream together butter, sugar and brown sugar in a large mixing bowl.
In a separate bowl, sift together flour, salt, baking powder and soda.
Add flour mixture, one cup at a time, into the creamed mixture and blend well.
Next, beat and add eggs and vanilla to the dough and blend well.
Next, add pecans and blend well.
Then add oatmeal and coconut, one cup at a time, blending well after each cup.
Drop dough by teaspoonfuls onto a greased cookie sheet and bake at 350\u00b0 for 12 to 15 minutes.
Cream the sugar with the margarine.
Add eggs, one at a time, and beat until light and fluffy.
Mix together flour, soda, baking powder and salt. When well mixed, add slowly to sugar mixture. Stir in vanilla. Add oatmeal and coconut alternately while beating mixture. Stir in nuts and drop by tablespoonful onto ungreased cookie sheet. Bake at 350\u00b0 for 9 to 12 minutes until cookies are golden brown.
For crisp cookies, bake longer; for chewy cookies, bake less.
Makes
5 dozen cookies.
Cream sugars, shortening, butter, eggs, salt, baking soda and extracts.
Gradually add the 2 cups flour.
Next, add the oatmeal, chocolate chips and walnuts.
Drop on cookie sheet by spoonfuls. Bake at 350\u00b0 for 12 to 15 minutes.
Cream margarine and sugars well.
Add eggs, salt, water and vanilla.
Beat until creamy.
Sift flour and soda together.
Blend in creamed mixture.
Stir in oatmeal and coconut.
Drop on greased cookie sheet.
Bake at 375\u00b0 for 12 to 15 minutes.