Oatmeal Coconut Cookies

Oatmeal Coconut Cookies

from tasteofhome.com
1 3-1/2 dozen

Ingredients

  • 1 cup shortening
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup old-fashioned oats
  • 1 cup sweetened shredded coconut

Directions

  1. 1

    In a large bowl, beat the shortening, sugar and brown sugar until well combined. Beat in the eggs and vanilla. In another bowl, whisk together the flour, baking powder, baking soda and salt. Gradually beat the flour mixture into the shortening mixture. Stir in the oats and coconut, being careful not to overmix. Editor's Tip: If you overmix or overbeat here, you risk developing the gluten in the flour, which will make your cookies dense and heavy instead of soft and light.

  2. 2

    Divide the dough evenly into four portions. On a lightly floured surface, shape each portion into a 6-inch-long log. Wrap each dough log in waxed paper. Freeze for two hours or until the dough is firm. Editor's Tip: Freezing the dough helps it firm up so you can cut even slices before you bake them off. It also prevents them from spreading too much while baking.

  3. 3

    Preheat the oven to 350°F. Unwrap the dough and cut each log crosswise into 1/2-inch slices, reshaping as needed. Arrange the dough slices 2 inches apart on ungreased baking sheets. Bake until golden brown, 10 to 12 minutes. Let the cookies cool on the baking sheets for five minutes. Transfer the cookies to wire racks to let them cool completely. Editor's Tip: Don't take your dough logs out of the freezer until the oven has fully preheated.