Citrus-scented oatmeal
drop cookies, loaded with coconut, chopped dates and pecans.
Ambrosia
Cookies
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup flaked coconut
- 1 1/2 cups quick-cooking
or regular oats
- 1 cup chopped pecans
- 2 cups chopped dates (or
raisins)
- 1 tablespoon grated lemon
rind
- 1 teaspoon grated orange
rind
- 1 cup butter or margarine
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Preheat oven to 375°F
(190°C).
- In medium bowl, combine
flour, baking powder and baking soda, salt, coconut, oats, pecans, dates, lemon and
orange rind; set aside.
- In large mixing bowl,
cream butter and sugar until light and fluffy. Add eggs,
and vanilla, mixing well.
Stir in flour mixture until just blended.
- Drop dough by tablespoonfuls
2-inches apart onto ungreased baking sheets. Bake for 10 to 12 minutes. Remove to wire racks
to cool. Store in airtight
containers.
Makes about 4 dozen cookies.
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