Hours of Operation
Mon - Thu 6 am - 9:30 pm
Friday 6 am - 11:00 pm
Saturday 7 am - 11:00 pm
Sunday 8 am - 5:00 pm

Recipes from The CUP

• 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

DIRECTIONS

Preheat the oven to 375 degrees F. 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.

recipe Archives

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