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Grandma's Oatmeal Coconut Cookies





Warning: many people in my life have declared these cookies are the most addictive food they have ever encountered. And I agree.

I have certain foods that take me back to my childhood with one bite. For me, these cookies are one of those foods. When the house starts to fill with the aroma of these cookies baking, I am transported back to my Grandma Owsley’s kitchen. It isn’t necessarily a recipe most people would associate with rural southern Missouri. But nonetheless, it takes me back to her kitchen every time.

I often find other people surprised when they try these cookies for the first time—I have never found anyone else who makes anything quite like them. My grandma usually made these cookies fairly crunchy by baking them a little longer until they are golden brown. I prefer them soft and doughy and pull them from the oven as soon as the tops begin to show hints of golden brown on the top. I confess, I have adapted the recipe a bit over the years: I use real butter and real vanilla, and I prefer my cookies soft and chewy which means taking them out of the oven while they are still beige and just barely cooked all the way through. I would encourage you to experiment with baking times a little bit, just to see what you like best.

Either way, the initial crunch of the coconut and oatmeal pairs perfectly with the way these cookies melt in your mouth.





Oatmeal Coconut Cookie Recipe

· 1/2 c. softened butter

· 1/2 c. vegetable shortening

· 2 eggs

· 1 c. brown sugar

· 1 c. granulated sugar

· 1 tsp. vanilla

· 2 T. water

· 2 c. flour

· 1 tsp. salt

· 2 1/2 tsp. baking powder

· 1 t. baking soda

· 1 c. angel-flake coconut

· 2 c. quick oats

1) Preheat oven to 350 degrees.

2) In a mixer, blend butter, shortening, eggs, white sugar, brown sugar, vanilla and water.

3) In a separate bowl, sift together the flour, salt, baking powder, and baking soda.

4) Slowly add the dry ingredients into the wet ingredients. Stir in the coconut and quick oats by hand. Chill for at least 1 hour. (This is the most important part of this recipe! If you fail to chill the dough properly, you will just wind up with a gooey mess when you try to bake them!)

5) Roll into balls the size of small walnuts. Place on baking sheet and cook at 350 degrees for 9-11 minutes. (If you are using stoneware for baking, leave the cookies on the stoneware for at least 5 minutes before transferring to a cooling rack. This gives the cookies a few minutes to set up properly.)

6) The top of each cookie may be decorated with a small sliver of maraschino cherry in the center before baking for extra decoration.

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