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Oatmeal coconut chocolate chip cookies

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Ingredients/Components

eggs - 2 item
granulated sugar - 1 c
salt - 1 tsp
semi-sweet chocolate chips - 1 c
baking soda - 1 tsp
all-purpose flour - 2 c
firmly packed light brown sugar - 1/2 c
pure vanilla extract - 2 tsp
flake coconut - 1/2 c
butter flavor Crisco - 1 c
Quaker oats quick, uncooked - 2/3 c
Combine Crisco, granulated sugar, brown sugar, eggs and vanilla in large bowl

How to make oatmeal coconut chocolate chip cookies:

Heat oven to 375° Grease baking sheet with butter flavor Crisco. Combine Crisco, granulated sugar, brown sugar, eggs and vanilla in large bowl. Beat at medium speed with electric mixer until well blended. Combine flour, salt and baking soda. Add gradually to creamed mixture at low speed. Beat until well blended. Stir in oats, coconut and 1 cup chocolate chips with spoon. Drop by teaspoonfuls 2 inches apart onto greased baking sheet. Bake at 375° for 10 to 12 minutes or until light brown. Remove to cooling rack. Cool completely.Chocolate Coating:1 c. semi-sweet chocolate chips2 tsp. butter flavor Crisco Melt chocolate chips and Crisco. Spread thin coating of melted chocolate on back of each cookie. Place upside-down on waxed paper to allow coating to harden. Makes about 6 dozen cookies.

Recipe categories: Desserts, Drop cookies, Cookie and brownie.

Rating:

3.1

Average rating: 3.1, total votes: 7

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Related ingredients:

sugar, eggs, semi-sweet chocolate, vanilla, pkg, brown sugar