A cookies’ texture and color can be largely determined by whether vegetable shortening or butter is used as the base. I love both types of cookies, but always forget how perfect shortening cookies can be: lightly crisp on the edges and perfect coloring. These cookies are simply flavored and delicious straight from the oven or from the freezer! (I do love a frozen cookie on a hot day!)
Watch how to make these oatmeal coconut cookies:
Oatmeal Coconut Cookies
- 1 cup light brown sugar
- 1 cup white granulated sugar
- 1 cup shortening
- 2 large eggs
- 1 cup sweetened shredded coconut
- 3 cups oatmeal
- 2 cups all-purpose flour
- 1 tsp baking soda (dissolved in 1 tsp water)
- 1 tsp baking powder
- ½ tsp kosher salt
- 1 tsp vanilla extract
- 1 cup chopped walnuts or pecans
- Cream sugars and shortening until light and fluffy. Beat in eggs and then add the rest of the ingredients. Mix well. Dissolving the soda in water ensures the soda is evenly distributed (many older recipes use this method).
- Use a cookie scoop to make balls and place onto a greased cookie sheet or one lined with parchment. Use a fork to press lightly on each cookie, flattening them slightly. These are dense cookies and will not spread as much on their own.
- Place in a preheated 350°F oven for 12-15 minutes until the edges are crisp and the centers are still soft. Let cool on pan for 2-5 minutes then transfer to a rack to finish cooling.