If you yearn for a crisp coconut brown sugar cookie, then these are your ticket to happiness. I didn't love them (I like chewier cookies) yet found them very, very addicting.
You can feed this habit with ease -- Ruth Hamilton (whoever she was/is) created a recipe that can be put together quickly and simply. You just need the simple ingredients, a wooden spoon and a saucepan.
I found this vintage recipe in a large binder filled with family recipes dating back to about 1920. As you can see at the end of the post, a younger generation family member carefully copied the original recipe, and may others. (Somehow this family treasure trove ended up on eBay. So much for tradition.)
Adding the eggs and vanilla smooths this out.
After the liquid mixture cools, the dry ingredients are introduced.
Mix it all together very well.
You can drop these cookies from a teaspoon or, as I did, scoop them with a small cookie scoop (or roll the dough in your hands).
Bake and watch them disappear.
Here's the original recipe, and below that, the recipe copied over by a daughter or granddaughter.
Production notes: I followed this recipe exactly, but used half light brown and half dark brown sugar (mostly because that's what I had on hand). Using light brown sugar will make the cookies lighter in color. I used old-fashioned oats, and Angel Flake coconut. And butter, of course, instead of shortening.
Hello,
ReplyDeleteLove your recipes and trying them out though some ingredients are difficult to find here in India
You haven't posted in a while,do hope you are well.
Looking forward to the next post,
Rashmi
Just made a batch of these cookies -Very quick and easy! I used 1/2(1cup) dark & 1/2(1cup) light brown sugar,--quick oats -& used 1/2(1cup) white whole wheat flour,1/2(1Cup) all purpose flour. Baked each batch for 8 min 45 sec Recipe made just over 4dozen using a small(teaspoon)cookie scoop. Thank you -:)
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