My Grandma Dooley was a wonderful baker. I remember sitting around her kitchen table on Christmas Day passing platters and tins of various family favorites. It was as if we were at the most amazing cookie exchange, only Grandma made them ALL! Even after indulging, there were enough to send each of us home with a little goodie bag! Out of all of the colorful, sugary, pretty choices, my favorite was, and still is, Grandma’s Oatmeal Crisps. Now they have become my family’s favorite. They are wonderful on their own, and fabulous with vanilla ice cream. If you’ve been very good this year, drizzle some caramel sauce on top! Enjoy!
Grandma Dooley’s Oatmeal Crisp Cookies
Cream the following four ingredients:
½ cup butter
½ cup shortening
½ cup white sugar
½ cup brown sugar
Fold in the following (I use my hands for this, just as I saw Grandma Dooley do):
3 cups oatmeal
1 cup flour
1 cup toasted coconut (toast on a cookie sheet at 350 degrees, stirring frequently)
½ teaspoon baking soda in ¼ cup boiling water
1 teaspoon vanilla
With wet fingertips, press cookies flat and thin onto cookie sheet. Bake at 375 degrees until golden brown. They’re the best when crispy!