Welcome to our family's kitchen!

These are some of our family's favorite recipes, including a lot of recipes that were handed down from my mother before she passed away. I often joke that I graduated from "The Culinary Institute of Mom's Apron Strings." My boyfriend and I love to cook; he even creates a special dinner every Friday night based on an important, or funny, or ridiculous historical event. You can look that up at "Doomed to Reheat" - we even do a podcast that you can listen to! We're a family of cooks, whether it's professional or amateur, and we hope you enjoy our recipes!

I am learning to blog as I go along, so please be patient with my mistakes! Until I figure out how to remove the headers, please use the links on the right side of the page to access recipes. I will add recipes as we find them, or as I find them from my current (very large) stash of recipes.

Saturday, June 26, 2010

Toasted Oat - Coconut Cookies

Toasted Oat-Coconut Cookies

1/4 cup butter or margarine, softened
1/4 cup shortening
1 cup sugar
1 egg
1/2 teaspoon coconut extract
1 1/2 cups all-purpose flour
1 teapoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup flaked coconut
1/2 cup rice krispies
1/2 cup regular oatmeal, uncooked

Preheat oven to 325 degrees F.

Cream butter and shortening in a large mixing bowl; gradually add sugar, beating well at medium speed of an electric mixer until light and fluffy. Add egg and coconut extract; beat well.

Combine flour, baking powder, soda, and salt; stir well. Gradually add to creamed mixture, mixing well. Stir in coconut, cereal, and oats.

Drop dough by heaping teaspoonfuls onto lightly greased cookie sheets. Bake at 325 degrees for 12 to 14 minutes or until golden. Let cool slightly on cookie sheets; remove cookies to wire racks to cool completely.
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