Farm Journal's Oatmeal Coconut Crisp Cookies

Total Time: 10 mins Cook Time: 10 mins

Ingredients

• 2 cups butter, at room temperature (the recipe called for butter or margarine. i used blue bonnet margarine)
• 2 cups light brown sugar, firmly packed down
• 2 cups granulated sugar
• 2 teaspoons pure vanilla extract
• 4 large eggs
• 3 cups all-purpose flour
• 2 teaspoons salt
• 2 teaspoons baking soda
• 6 cups quick-cooking rolled oats
• 1 1/2 cups flaked coconut (i used 2 and 3/4 cups of flaked coconut-the extra amount of coconut makes for a really tasty cookie!)

Recipe

• 1 preheat oven to 350 degrees. grease a cookie sheet well with vegetable shortening.
• 2 in a large mixing bowl, cream together the butter and both types of sugar with an electric mixer at medium speed until fluffy.
• 3 add the vanilla and then eggs, one at a time, beating after each egg addition.
• 4 in medium mixing bowl, thoroughly combine with a wire whisk, the flour, salt, and baking soda.
• 5 by hand, add the flour mixture 1/2 cup at a time to the creamed butter-sugar mixture, beating well after each flour addition.
• 6 stir in, by hand, the rolled oats and coconut; mix well.
• 7 drop the dough by teaspoonfuls about 2 and 1/2 inches apart on prepared cookie sheet. (the cookies will have more of a rounded shape to them if a 1 and 1/2 inch cookie scoop is used-i slightly mound the dough in the scoop).
• 8 bake at 350 degrees for 10 to 15 minutes. keep a close watch on the cookies if you bake them longer than 10 minutes.
• 9 remove cookies from baking sheet and cool on wire racks.