Coconut Oatmeal Cookies

Coconut Oatmeal Cookies - made dough April 17, 2021 from Can't Stay Out of the Kitchen 

As I mentioned in the Peanut Butter Oatmeal Cookies post, when warmer weather comes to the desert locations where baker volunteers send care packages to deployed military service members for Soldiers Angels, we're encouraged to substitute shortening for butter.

As evidenced by the multiple 4-pound packs of butter I buy regularly from Costco, this is a struggle for me. Butter is just better, 'kay?

But I was pleased to find this recipe to try, not just because it uses shortening but it also explicitly says not to use butter or bad things will happen to your cookies.

That suited my purposes so I made it with shortening and it worked out fine. Probably because it has coconut in it and you know I love coconut. The dough was a bit soft and the cookies did spread a bit more than I would've liked, even though I baked it from frozen dough, 

But the flavor was good and it was nicely chewy. And since it isn't about me but about the service members who'll hopefully receive a package that will survive triple digit temperatures, okay, fine, this is a good cookie to send. Even for this butter snob.

1 cup shortening (not butter)

1 cup brown sugar, packed

1 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 cup coconut

1 1/2 cups old-fashioned oats

1. Cream together shortening, brown sugar and granulated sugar until combined. Add eggs, one at a time, beating until just combined. Mix in vanilla extract.
2. In a separate bowl, whisk together flour, baking powder, baking soda and salt. Add in two additions, mixing until just combined. Fold in coconut and oats.
3. Cover bowl and chill at least 15-20 minutes. Portion into dough balls and flatten slightly to thick discs. Cover and chill or freeze dough discs for several hours or overnight.
4. When ready to bake, preheat oven to 375 degrees F. Line baking sheets with parchment paper. Evenly space cookie dough discs. Bake 12-15 minutes or until edges are set and middles no longer look raw. Do not overbake.