| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles | CooksRecipes.com Store |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Ranch Oatmeal Cookies

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 cup vegetable shortening
1/2 cup butter or margarine
1 cup granulated sugar
1/2 cup brown sugar, firmly packed
1 large egg

1 teaspoon vanilla extract
1 1/2 cups old-fashioned oats
3/4 cup sweetened flaked coconut
3/4 cup chopped walnuts

Turbinado (raw) or granulated sugar

1. In a medium bowl, whisk together the flour, baking soda, cinnamon and salt; set aside.
2. In a large mixing bowl, cream shortening, butter, sugar and brown sugar, using an electric mixer at medium speed, until light and fluffy. Add egg and vanilla and beat until well mixed. Stir in flour mixture until just combined. Fold in oats, coconut and walnuts until just blended. Cover and chill dough for 1 hour.
3. Preheat oven to 350*F (180*C).
4. Drop dough by rounded tablespoonfuls onto a lightly greased or nonstick baking sheet. Moisten the bottom of glass, dip in the turbinado sugar press onto each cookie to slightly flatten.
5. Bake for 10 to 12 minutes or until lightly browned.

Makes about 4 1/2 dozen cookies.

||| Save this Recipe on Delicious |||