| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
Cookies |
18 |
Servings |
INGREDIENTS
| 2 |
c |
Old fashioned oats |
| 1 1/2 |
c |
Flour |
| 1 1/2 |
ts |
Baking soda |
| 1 |
ts |
Salt |
| 1 |
c |
Butter; softened |
| 1 |
c |
Brown sugar |
| 1/2 |
c |
Granulated sugar |
| 2 |
lg |
Eggs |
| 2 |
ts |
Vanilla |
| 7 |
oz |
Shredded coconut |
| 6 |
oz |
Chocolate covered raisins |
INSTRUCTIONS
Heat oven to 350^. Grease large cookie sheet. Combine oats, flour, baking
soda and salt in bowl. Set aside. Beat butter and sugars in large mixer
bowl at high speed until light and fluffy. Beat in eggs and vanilla. With
mixer at low speed, beat in dry ingredients. Stir in coconut and raisins.
Using 1/4 c. measure, scoop dough onto prepared baking sheet, placing
scoops 3" apart. Bake 15-18 minutes until golden. Cool cookies on wire
racks. Repeat with remaining dough.
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Oct
20, 1998, converted by MM_Buster v2.0l.
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