Crispy Coconut Cookies

Addictive? Yes. Crispy? Yes. And they get a little chewy by day 2 which is my favorite!! I will warn you, this recipe make about 6 dozen cookies.

1 c. sugar
1 c. brown sugar
1 t. salt
1 t. baking soda
1 t. cream of tartar
1 c. (2 sticks) unsalted butter, at room temperature
1 c. canola or vegetable oil
1 t. vanilla extract
1/2 t. almond extract
1 egg
3 1/2 c. all-purpose flour
1 c. quick-cooking oatmeal
1 c. sweetened flaked coconut
1 c. crispy rice cereal
1/2 c. chopped walnuts

Preheat the oven to 350 degrees fahrenheit.

Combine the first 10 ingredients in a large mixing bowl and beat with mixer for 2 minutes at medium speed, until fluffy.
Add the flour and beat until incorporated. Stir in the remaining ingredients.

Drop by rounded teaspoonful onto cookie sheet. Flatten slightly with a glass or fork dipped in a small amount of granulated sugar.

Bake 10 - 13 minutes, or until lightly browned (do not overcook). Let cool on baking sheet about 30 seconds before removing cookies to a wire rack. Cool completely.

**Freezing Instructions:  You can freeze the finished cookie dough by scooping or rolling into a ball, placing on a baking sheet lined with wax paper, placing in the freezer until frozen solid {about 2-3 hours} and placing in a freezer safe container or bag.  When ready to bake, reduce the oven temperature to 300 degrees fahrenheit and bake for 20 minutes, or until lightly browned.  The cookie dough can be frozen for 30 - 45 days. **

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