Clear The Cupboard Coconut Oatmeal Pecan Cookies Food

CLEAR-THE-CUPBOARD COCONUT, OATMEAL, PECAN COOKIES

Steps:

• Beat shortening at medium speed with electric mixer until fluffy; add sugars, beating well.
• Add eggs, beating 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 racks to cool.

OATMEAL PECAN COOKIES

Steps:

• Preheat oven to 375°F; lightly grease a baking sheet.
• If using old fashioned oats pulse them in a food processor a few times.
• Combine the oats, nuts, cinnamon, baking powder, salt and orange zest (if using) in a food processor, blender or a medium bowl (if using an immersion blender). Pulse until the nuts are finely chopped and evenly distributed. **You should end up with a fine meal. This is taking the place of flour**.
• Beat the butter and sugars in a large bowl until smooth.
• Add the egg, scraping the bowl and beating until smooth.
• Stir in the vinegar and vanilla, then the oat mixture.
• Drop the dough by 1/2 tablespoonfuls onto prepared baking sheet. (They don't spread much).
• Bake cookies for 10-14 minutes until the edges are barely browned.
• Remove them from the oven and let them cool on baking sheet for about 5 minutes.
• Transfer to rack or paper bag to cool completely.
• **Mine turned out as small round puffy soft and slightly chewy cookies**.

COCONUT-PECAN COOKIES

Steps:

• Heat a small skillet over medium-low heat. Toast coconut flakes and pecans in batches until lightly browned and fragrant, about 3 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Cream butter, brown sugar, and white sugar together in a bowl using an electric mixer until light and fluffy. Mix in egg and vanilla extract. Beat to combine.
• Combine flour and baking soda in a bowl. Add to butter mixture and mix until just combined. Stir in toasted pecans and coconut.
• Place scoops of dough on the prepared baking sheet using a 1 1/2-tablespoon spring-hinged scoop.
• Bake in the preheated oven until lightly browned, 10 to 12 minutes. Cool on baking sheet for 5 minutes. Carefully remove from baking sheet and transfer to a cooling rack.

OATMEAL PECAN COOKIES

Steps:

• In a bowl, cream shortening and sugars. Add eggs and vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture. Stir in oats and nuts. Chill for 30 minutes. , Shape into 1-1/2-in. balls; place 2 in. apart on greased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Cool on wire racks.

COCONUT OATMEAL COOKIES

Steps:

• Preheat oven to 350°F.
• Cream together; butter and brown sugar.
• Add flour, salt, baking soda, baking powder and rolled oats.
• Stir in coconut, eggs, vanilla and nuts.
• Either drop by teaspoonfull or roll into little ping pong-sized balls (for a more uniform/cute look) and place on greased cookie sheet.
• Bake for 15 minutes.

PECAN OATMEAL COOKIES

Steps:

• Mix all ingredients spoon out onto a greased cookie sheet.
• Bake for about 10 minutes at 350°F.

COCONUT PECAN COOKIES

Steps:

• Cream the butter and both sugars.
• Add eggs and vanilla.
• Mix together with flour, salt, baking powder, and soda.
• Add coconut flakes and pecans.
• Roll into balls and (flatten for thinner) place apart on a cookie sheet.
• Bake for 15 minutes at 350 degrees.
• Makes 48 large cookies.