Cleat-the-Cupboard Coconut Oatmeal Pecan Cookies
Having first had them at a friend’s house, her mother had made them for her for years. She was not really interested in them at all, having eaten “thousands” of them. Kind of like a Lays potato chip, “You can’t eat just one.” So I ate all that were there. As time went on I met her mother and we talked about the cookies and how I’m not a very good baker. We went to the kitchen and “cleared the cupboard” and made the cookies. I have been a big fan ever since and make them occasionally for my kids when they come home. Haven’t had any leftovers yet!
Yield: About 4 Dozen Cookies
Ingredients:
1 Cup Shortening
1 Cup Granulated Sugar
1 Cup Brown Sugar, firmly packed
2 Large Eggs
2 Cups AP Flour
1 Cup Uncooked Oats
1 TSP Baking Soda
1 TSP Baking Powder
1 TSP Salt
1 Cup Flaked Coconut
1 Cup Crisp Rice Cereal
1 TSP Vanilla Extract
1 Cup Pecans, chopped
Directions:
Beat shortening at medium speed with electric mixer until fluffy; add sugars, beat well.
Add eggs, beat until blended.
Combine flour, oats, baking soda, baking powder, and salt; gradually add to sugar mixture, beating until blended.
Stir in coconut, cereal, vanilla, and pecans.
Drop by tablespoonfuls onto baking sheets.
Bake in batches at 350°F for 10 minutes or until lightly golden.
Remove to wire cooling rack.