Laura, at Real Mom Kitchen, posted these way back in December and they’ve been sitting in my “to make” cookies folder since. The kids have been begging for cookies but the temperatures here in Texas have not been bake-friendly, already reaching the 90-degree mark. However, a spring storm blew through here a couple nights ago, dropping the temperature for the day, allowing the windows to be open and the oven to be on! Adapted for our tastes, these cookies are chewy, sweet and delicious, these whipped up fast and easy.
My favorite trick with cookies is to eat a dozen or so one or two while the rest bake, then put the rest in freezer bags. Not only does it keep the flavor better longer, they also tend to last longer out of sight, out of mind!
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups rolled oats
- 2 cups firmly packed brown sugar
- 1/2 cup butter, softened
- 1/2 cup shortening
- 3 Tablespoons orange juice
- orange zest from 2 oranges
- 2 eggs
- 1/3 cup shredded sweetened coconut
Preheat oven to 350 degrees.
- In a medium bowl, whisk together flour, baking soda, salt, and oats.
- In a large mixing bowl, cream together sugar, butter, shortening, orange juice, orange zest, and eggs.
- Add the flour mixture to the creamed mixture and blend.
- Fold in the coconut.
- Spoon dough onto greased cookie sheet. Bake at 350 degrees for 12 minutes until edges are golden brown.
- Cool on a cookie rack.