Clear The Cupboard Coconut Oatmeal Pecan Cookies Recipes

CLEAR-THE-CUPBOARD COCONUT, OATMEAL, PECAN COOKIES

Steps:

• Beat shortening at medium speed with electric mixer until fluffy; add sugars, beating well.
• Add eggs, beating until blended.
• Combine flour, oats, baking soda, baking powder, and salt; gradually add to sugar mixture, beating until blended.
• Stir in coconut, cereal, vanilla, and pecans.
• Drop by tablespoonfuls onto baking sheets.
• Bake in batches at 350°F for 10 minutes or until lightly golden.
• Remove to wire racks to cool.

COCONUT AND OATMEAL DROP COOKIES

Steps:

• Heat oven to 350 degrees. Grease 2 large cookie sheets. Cream butter and sugars in mixer until light and fluffy. Add eggs, beat together. Add vanilla, baking powder and baking soda. Then add the flour. Mix until well combined. Stir in coconut and nuts. Mix in oatmeal.
• Drop on greased cookie sheets by the tsp., spacing about 1/2 inch apart. Bake 12 to 15 minutes, just until the edges begin to brown. Transfer to a wire rack to cool.

COCONUT OATMEAL COOKIES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium mixing bowl cream shortening, butter, and sugars. Add eggs and vanilla until blended. Set aside.
• In a separate bowl, combine dry ingredients, withholding the coconut until all other dry ingredients are blended. Add coconut.
• Combine wet and dry ingredients until moist. Drop on greased cookie sheet about 1-2 inches apart. Bake for 10 minutes or until golden. Remove from oven immedietly- if overcooked cookies get HARD.

OATMEAL PECAN COOKIES

Steps:

• Cream butter with electric mixer. Add sugars, vanilla, milk and eggs. Mix until blended. In a separate bowl, combine the flour, baking powder, baking soda and salt. Add to the creamed mixture and mix together. Stir in the oatmeal and pecans.
• Spoon out by teaspoonfuls onto greased cookie sheets. Bake for 8-9 minutes in a 350°F oven and cool on a wire rack.