Thursday, 10 May 2012

Oatmeal Coconut Crispies

Whenever a cookie has oatmeal in it, I find it easy to believe it’s just a little bit good for me. Never mind the sugar, or the white flour, or any of the other ingredients, that oatmeal makes them nutritious. That is my story and I’m sticking with it. After all, a cookie or two can be good for the soul, and no one can argue with that.

This is another recipe from my treasured old Betty Crocker Cooky book. As with any recipe I have had for a long time, I have played with this one (particularly the rather dated mixing method) but the cookies are still just as I remember making them all those (ahem!) years ago. 

Once again this is a ‘slice and bake’ cookie and I usually keep a roll or two of them stashed in the freezer. You see, if you are in our house, you are never more than 10 minutes from a hot, fresh cookie. I think that may be why we get so many visitors.... 

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  1. It is amazing what a great picture can do. I have that book but somehow have never noticed these. I will need to break it out again! Slice and bake cookies do have the advantage of storing in the freezer unlike other cookies, thanks for posting this!

  2. Thank you for the compliment about the picture :-) These cookies really are delicious!

  3. What a different kind of oatmeal cookie!

  4. What a fabulous recipe, these look so delicious!! :)


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