Aunt Eva'S Ofield Cookies
Aunt Eva's Ofield Cookies are crispy, nutty treats with coconut and pecans, perfect for sweet snacking or sharing with friends and family during holidays or gatherings.
Ingredients
Instructions
- Cream Crisco and brown sugar together until well combined.
- Add the beaten egg to the mixture and mix thoroughly.
- Combine flour, salt, and soda in a separate bowl, then add to the creamed mixture and mix well.
- Stir in chopped pecans and moist coconut until evenly distributed.
- Pinch off pieces of dough the size of a marble.
- Place the dough balls on a cookie sheet and press each with your finger to flatten slightly.
- Bake in a preheated 375°F oven for 10 minutes or until golden brown.
Tips & Substitutions
For a richer flavor, you can substitute half of the Crisco with unsalted butter. If you prefer a nut-free version, simply omit the pecans and consider adding chocolate chips instead. Ensure the coconut is well-drained if using fresh. Using a cookie scoop can help achieve uniform sizes for even baking. To enhance the texture, chill the dough for about 30 minutes before baking.
Serving Suggestions
These Aunt Eva's Ofield Cookies are delightful on their own, but they pair beautifully with a cup of coffee or tea for an afternoon snack. Consider serving them alongside a scoop of vanilla ice cream for a sweet treat. They also make a great addition to holiday cookie platters or as a homemade gift for friends and family.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer-safe bag for up to three months. To reheat, simply place them in a preheated oven at 350°F for about 5 minutes to restore their freshness.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Eva'S Ofield Cookies contains roughly 188 calories, with 3g protein, 13g carbohydrates, and 15g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of fat instead of Crisco?
Yes, you can use unsalted butter or a dairy-free substitute like coconut oil. Keep in mind that butter will give a slightly different flavor and texture, making the cookies a bit richer and more tender. Adjust the baking time slightly if necessary, as butter may spread more during baking.
What can I substitute for the chopped pecans?
If you’re looking for a nut-free option, you can simply omit the pecans. Alternatively, sunflower seeds or pumpkin seeds can provide a nice crunch without the allergens. For a sweeter touch, consider adding chocolate chips or dried fruit like cranberries for a different flavor profile.
How can I tell when the cookies are done baking?
The cookies are done when they are golden brown around the edges and slightly soft in the center. They will continue to firm up as they cool on the baking sheet. Keep a close eye on them after the 10-minute mark to prevent overbaking, as oven temperatures can vary.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).