Oatmeal Coconut Pecan Cookies


Oatmeal Coconut Pecan Cookies

Ingredients and mixing directions in this order:

  • 1/3 cup Crisco
  • 1 cup margarine or butter
  • 2 2/3 cup brown sugar (packed)
  • 1 cup granulated sugar
  • 1/2 cup water
  • 3 eggs
  • 2 teaspoons vanilla

Cream together Crisco, margarine, brown sugar and granulated sugar. Add water, eggs and vanilla; beat well.

Add and beat well:

  • 2 cups flour
  • 1 teaspoon baking soda
  • 2 teaspoons salt

Add and mix just to blend:

  • 6 cups quick-cook oatmeal
  • 1 1/2 cups coconut
  • 1 1/4 cups chopped pecans

Chill the dough overnight. Their cookies were large so use a small ice cream scoop to dip out each cookie. Place on a cookie sheet that has been sprayed with Pam or something similar. Flatten slightly with your palm. Bake at 325 degrees for 10-12 minutes. You want to watch your cookies. Don’t wait until they are golden brown, as they will be hard when they cool. You want to take them out when they look slightly undercooked. Trust me, they will continue to bake and will be nice and chewy when they are cooled.

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