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Here's a hot tip: Cookies will cook faster and be softer if
you use the Quick Oats, but the Old Fashioned provides more
texture. You should use flake coconut if you like thinner cookies
and shredded for thicker cookies. If you lightly roast the pecans
prior blending with batter it will bring out the flavor.
Ingredients
| 1/2 |
pound (2 sticks) margarine or
butter, softened |
| 1 |
cup firmly packed brown sugar |
| 1/2 |
cup granulated sugar |
| 3 |
eggs |
| 1 |
teaspoon vanilla |
| 1-1/2 |
cups Bisquick |
| 1 |
teaspoon ground cinnamon |
| 1/2 |
teaspoon salt (optional) |
| 4 |
cups QuakerŽ Oats |
| 1 |
package of Toll House Morsels |
| 1 |
cup of coconut |
| 1 |
cup pecans |
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Preparation
| 1. |
Heat oven to 350°F. In
large bowl, beat margarine and sugars until
creamy. Add eggs and vanilla; beat well. Add
Bisquick, cinnamon and salt; mix well. Add oats;
coconut, chocolate chips, and pecans, mix well. |
| 2. |
Drop dough by rounded
tablespoonfuls onto cookie sheets greased with
Crisco. |
| 3. |
Bake 10 minutes for soft
cookies, and 12 minutes for crisp. Cool on cookie
sheets; remove to wire rack. Cool completely.
Store tightly covered. |
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