Pride Of Indiana Cookies
Crunchy, buttery cookies with a sweet coconut‑oat crunch, perfect for snack time, holiday treats, or a quick sweet bite with coffee or tea.
Ingredients
Instructions
- Cream together white sugar, brown sugar, and butter or Crisco.
- Add eggs and vanilla, mixing until combined.
- Stir in flour, baking powder, baking soda, and salt.
- Fold in coconut and oats until evenly distributed.
- Drop spoonfuls onto a baking sheet and bake at 350°F for 10 minutes, until golden.
- Cool on a wire rack before serving.
Tips & Substitutions
For a chewier texture, consider using more brown sugar than white sugar. If you prefer, you can substitute the butter with coconut oil for a subtle coconut flavor. Feel free to add nuts like walnuts or pecans for extra crunch. Ensure your oats are rolled oats for the best texture. If using Crisco, the cookies may be slightly less rich in flavor compared to butter.
Serving Suggestions
These cookies are delightful on their own but can be served alongside a glass of milk or a warm cup of coffee for an indulgent treat. They also pair beautifully with the Good To The Last Drop Cake for a dessert platter. Consider adding a scoop of vanilla ice cream on top for an exceptional dessert experience!
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to one week. For longer storage, you can freeze them for up to three months. To reheat, simply pop them in the microwave for a few seconds or warm them in a preheated oven at 350°F for about 5 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Pride Of Indiana Cookies contains roughly 1845 calories, with 41g protein, 345g carbohydrates, and 18g fat. It is an excellent source of iron (88% of the Daily Value), protein (82% of the Daily Value), and calcium (52% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1555mg per serving (68% of the Daily Value).
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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the cookies may turn out denser. If you want a lighter texture, consider using half whole wheat and half all-purpose flour.
What can I substitute for eggs in this recipe?
You can use flax eggs as a substitute for the eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg. Let it sit for about 5 minutes until it thickens before adding it to the mixture.
How can I make these cookies gluten-free?
To make these cookies gluten-free, use a 1:1 gluten-free flour blend in place of the all-purpose flour. Ensure that your oats are certified gluten-free as some oats may be processed in facilities that handle gluten-containing grains.
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).