Citrus-scented oatmeal drop cookies, loaded with coconut, chopped dates and pecans.
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 4 dozen cookies.