I made these cookies at the inn today and one of our guests remarked that it made the whole inn smell like Fall. This isn’t your typical oatmeal cookie. It’s a very chewy spicy version.
Oatmeal Coconut Spice CookiesBy Yvonne Martin of The White Oak Inn
- 1 cup Butter Flavor Crisco
- 1 cup white sugar
- 1/2 cup brown sugar
- 1 large egg
- 2 tablespoons molasses
- 1 teaspoon vanilla
- 1 1/2 cups flour
- 1 1/2 cups quick cooking oats
- 1 cup sweetened flaked coconut
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ginger
- 1/4 teaspoon dried cloves
Preheat oven to 325 degrees. Combine flour, oatmeal, coconut, baking powder, baking soda and spices and set aside.
Cream Crisco, white sugar and brown sugar together. Beat in egg, molasses and vanilla.
Add flour mixture and mix together.
Line a cookie sheet with parchment paper. Form dough into 1 inch balls and place on cookie sheet 1 1/2 inches apart. (This will give about a 2 1/2 inch cookie - make larger balls and wider spacing for larger cookies). Flatten slightly. Bake at 325 degrees for about 10 minutes or until golden. Remove from oven and allow to sit on cookie sheet for 10 minutes before transferring to a cooling rack,
Recipe makes about 4 dozen 2 inch cookies.