During the holidays my family eats lots of fruitcake cookies! It was definitely one of those recipes that took me a little bit to warm up too, though. I think it was a texture thing for me, but now you can not keep them away from my Dad and me! Alyssa was so sweet to share this recipe with me and it immediately made me think of a type of fruitcake cookie. It is so buttery and a great texture from the coconut and dates. Would be a wonderful pairing with your morning coffee snuggled up by a fire!
Alyssa and her husband John are two of the sweetest people you will ever meet, and I am convinced that their two girls are baby dolls! Their family comes first, and I have so much respect for that. I feel like people these days tend to forget that, but that is still very true in small communities like ours.
The holidays are meant to be spent with people you love, family and friends and what better way to show your love than baking them these cookies!
- Yield: 3 dozen cookies
- 1 1/4 c butter flavored crisco
- 1 c granulated sugar
- 2/3 c firmly packed brown sugar
- 1/4 c honey
- 1 egg
- 1/4 c milk
- 1 tsp. vanilla extract
- 2 1/2 c all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 c quick-cooking oats (not old fashioned or instant)
- 1 c flake coconut
- 1/2 c dates, or raisins
- 1 c pecans
- Preheat oven to 350 degrees. Cream Crisco, sugar, brown sugar, honey, eggs, milk, and vanilla until well blended.
- In a seperate bowl, combine flour, baking soda and salt. Then slowly add into the creamed mixture.
- Stir in oats, coconut, dats/raisins and pecans at the end.
- Drop rounded teaspoons onton an ungreased baking sheet. Bake for 11 to 12 minutes for soft cookies. 13 to 14 minutes for crisp cookies.