This is an old Shoebox Recipe that I found the other day,
and I remember it being very tasty, especially with the added Coconut, so I am updating it into my database.
I really don’t know
who we got the recipe from originally, but the paper is yellowed and the recipe
is typed on a typewriter, so it has been around for a while.
It is a relatively simple recipe, and it is easy to make, but
be warned, this is not a recipe for your soft, mushy, chewy cookies that are popular
today.
These are, as the name says, crispy, thin cookies, the kind that go crunch when you bite into them and they work really well for dipping into a glass of Milk, or Coffee.
INGREDIENTS:
1/4 lb. Butter
1 cup Brown
Sugar
1 large Egg
1/2 cup Flour
2 tsp. Baking
Powder
1/2 tsp. Baking
Soda
1/2 tsp. salt
1 tsp. Vanilla
1 cup Quick
Quaker Oats
1 cup Coconut, shredded
DIRECTIONS:
1.
Combine the Butter, Brown Sugar and Egg, and mix
together well.
2.
Sift the Flour, Baking Powder, Baking Soda, and Salt together, and add to
the Butter mixture.
3.
Add the Vanilla, Oats and Coconut, blending
together well.
4.
Using a tablespoon, place dollops of the mixture
two inches apart onto a well-greased cookie sheet.
5.
Bake in a pre-heated 400F oven for 8-10 minutes.
6.
Watch them carefully as they can burn easily.
They will puff up and then fall and spread out.
NOTE: You can
reduce the Calories and total Sugar content some by using an artificial sweetener version of Brown
Sugar such as Splenda.
