This gumdrop cookie recipe is chewy and sweet. The flavors of oatmeal, coconut, gumdrops, and pecans are blended to perfection.
Ingredients
- shortening: 1 cup
- white sugar: 1 cup
- packed brown sugar: 1 cup
- eggs: 2 piece
- vanilla extract: 1 tsp
- all-purpose flour: 2 cups
- baking powder: 1 tsp
- baking soda: 1 tsp
- salt: 0.25 tsp
- rolled oats: 2 cups
- flaked coconut: 1 cup
- pecans: 1 cup (chopped)
- gumdrops: 1 cup (chopped)
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
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Cream shortening and sugars in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla. Combine flour, baking powder, baking soda, and salt in a separate bowl; gradually stir into creamed mixture until combined. Stir in oats, coconut, pecans, and gumdrops. Roll dough into walnut-size balls and place 2 inches apart onto prepared cookie sheets. Use a fork dipped in flour to gently flatten cookies.
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Bake in the preheated oven for 8 to 10 minutes. Allow cookies to cool on the sheets for 5 minutes before removing to a wire rack to cool completely.
