Time 5m Yield 48 cookies, 48 serving(s) Number Of Ingredients 7 Steps:
Heat sugar, milk, vanilla, cocoa and butter to boil. Boil for 3 minutes only (use a timer). Take pot off stove. Mix in remaining ingredients. Drop by spoonful onto ungreased waxed paper. Let cool before eating. Makes 4 dozen.
Time 35m Yield Makes 36 Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt. In a medium bowl, using a mixer, beat butter and sugars until pale and fluffy, 4 minutes. Add vanilla and eggs and beat until combined. Add flour mixture and beat until just combined. Mix in oats, coconut, and lime zest. Drop dough in 2-tablespoon-size balls on parchment-lined baking sheets about 2 inches apart. Bake until cookies are golden around the edges but still soft in the center, 12 to 14 minutes. Let cool on sheets 1 to 2 minutes, then transfer to wire racks and let cool completely.
Time 25m Yield about 6-1/2 dozen. Number Of Ingredients 13 Steps:
In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda, baking powder and salt; gradually add to the creamed mixture and mix well. Stir in remaining ingredients. , Drop by level tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
Time 44m Yield 3 1/2 dozen Number Of Ingredients 11 Steps:
Preheat the oven to 375°. In a bowl, combine the first 4 ingredients; set aside. In another larger bowl, cream the butter with the sugars for 2 minutes or until smooth. Add in the egg and vanilla; beat well. Add in the dry ingredients; mix thoroughly. Stir in the oats and coconut. Drop by rounded teaspoonfuls onto ungreased cookie sheets (leave room for expansion). Bake for 12-14 minutes or until lightly golden. Cool the cookies in the pan for 5 minutes; then transfer cookies to a wire rack to cool completely.
Time 30m Yield 42 Number Of Ingredients 8 Steps:
Line cookie sheets with waxed paper. In medium bowl, mix oats, peanut butter, coconut, cocoa and vanilla; set aside. In 1-quart saucepan, heat sugar, milk and butter to boiling. Boil 1 minute, stirring constantly. Pour over oat mixture; quickly stir to mix well. Immediately drop by heaping teaspoonfuls onto cookie sheets; cool. Carefully remove from waxed paper to serve.
Time 40m Yield 5-1/2 dozen. Number Of Ingredients 12 Steps:
Preheat oven to 350°. In a large bowl, cream shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, oats, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Stir in coconut and walnuts., Drop by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Flatten slightly. Bake 11-14 minutes or until golden brown. Cool 2 minutes before removing to wire racks. Store in an airtight container.
Time 1h10m Yield 20 Number Of Ingredients 8 Steps:
Mix milk, sugar, butter, and cocoa powder in a large saucepan and bring to a rolling boil. Boil, stirring frequently, for about 1 minute. Remove from heat and add oats, coconut, peanut butter, and vanilla. Mix thoroughly. Drop tablespoon-sized balls of cookie dough onto waxed paper and let cool in refrigerator for at least 1 hour.
Time 30m Yield 60 Number Of Ingredients 13 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, baking soda and salt; gradually stir into the creamed mixture. Stir in the coconut, rolled oats, pecans and gumdrops. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheets. Gently flatten cookies using a fork dipped in flour. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
More about “coconut and oatmeal drop cookies recipes”
Time 45m Yield 36 Number Of Ingredients 12 Steps:
Heat oven to 350°F. Spray cookie sheets with cooking spray. In large bowl, beat butter, brown sugar and granulated sugar with electric mixer on medium speed until fluffy. Beat in egg. Add flour, baking soda, baking powder and salt; beat until blended. Stir in oats, cereal, coconut and pecans. Onto cookie sheets, drop dough by tablespoonfuls 2 inches apart. Bake 10 minutes or until lightly browned. Remove from cookie sheets to cooling racks.
