Coconut Gumdrop Cookies

SUBMITTED BY: Sallie

"These oatmeal cookies are chewy and sweet. The flavors of coconut, gumdrops and pecans are blended to perfection."

PREP TIME	15 Min
COOK TIME	15 Min
READY IN	30 Min

SERVINGS & SCALING

Original recipe yield: 5 dozen

USMETRIC

About scaling and conversions

INGREDIENTS

1 cup shortening
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup flaked coconut
2 cups rolled oats
1 cup chopped pecans
1 cup gumdrops, chopped

READ REVIEWS (13)

DIRECTIONS

Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, baking soda and salt; gradually stir into the creamed mixture. Stir in the coconut, rolled oats, pecans and gumdrops. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheets. Gently flatten cookies using a fork dipped in flour.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

ADVERTISE WITH US

REVIEWS

MORE MEMBER REVIEWS

Reviewed on Nov. 15, 2003 by JOLBM

These are so good .They are chewy and very tasty. I omitted the pecans which didn't effect the recipe at all. Definetly to be recommended.

4 users found this review helpful

Reviewed on Jan. 14, 2007 by sjc89

I make these every year for Christmas. At first, I was hesitant to use all shortening instead of butter, but I decided to follow the recipe exactly. The cookies came out awesome! The only mistake I made was to be a little too generous with the oatmeal, coconut, pecans, and gumdrops; there was barely enough dough to hold everything together! But now I just add scant cups of these things and the cookies are still loaded! EXREMELY TASTY!

2 users found this review helpful

Reviewed on Dec. 15, 2006 by kellycooks

I loved these cookies. I omit the pecans (just b/c I do not like them). Use baking gums in the cookies, they come in just red,green,orange and yellow. These gumdromps are small so all you have to do is snip them in two with a pair of scissors~very quick! I used margarine instead of shortening and the cookies came out fine. Also I flatten them slightly with a spatula just as they come out of the oven, while still on the bakingn sheet, I find this makes them chewier (is that even a word?)then I remove them to cool as directed. Exactly as I remember from childhood~thanks for sharing an excellent recipe.

2 users found this review helpful

MORE MEMBER REVIEWS

ADVERTISE WITH US

NUTRITION INFORMATION

Servings Per Recipe: 60

Amount Per Serving

Calories: 117

Total Fat: 5.6g
Cholesterol: 9mg
Sodium: 47mg
Total Carbs: 15.8g
Dietary Fiber: 0.6g
Protein: 1.3g

VIEW DETAILED NUTRITION

About: Nutrition Info

Powered by: ESHA Nutrient Database

User Name	Password

Remember me? Forgot password?