Monday, October 17, 2011

COCONUT-OATMEAL CRISPIES

1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1/4 cup butter, softened
1/2 cup shortening
3/4 cup packed brown sugar
3/4 cup sugar
1 tsp vanilla
2 eggs
2 cups rolled oats
1 1/2 cups raisins
3/4 cup shredded coconut

Preheat oven to 350 degrees.

In a small bowl combine the flour, baking soda, baking powder, and salt; set aside. 

In a large bowl, using an electric mixer, beat the butter, shortening, brown sugar, and sugar until light and fluffy.  Add the eggs and vanilla; beat until smooth, about 1 minute.  Add the flour mixture; beat about a minute until blended.  Stir in the oats, raisins, and coconut until blended into the dough.  Drop by rounded teaspoonfuls about 2-inches apart on ungreased nonstick baking sheets.  You should have 3 sheets of 12 cookies each.

Using a the bottom of a glass that has been dipped in sugar, flatten each cookie slightly.  Bake until lightly browned and crisp, about 10 minutes.  Cool slightly on pan then remove to wire racks to cool completely.

Yield: 3 dozen cookies

Note: This is a file photo.

Variations:  If you prefer, replace the raisins with chocolate chips or use a cup of one and half cup of the other.

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