Pride Of Iowa Cookies
Pride Of Iowa Cookies are hearty, nut-filled oatmeal cookies with a coconut twist, perfect for sharing at gatherings or enjoying as a sweet snack any time.
Ingredients
Instructions
- Cream together the brown sugar, white sugar, and butter.
- Add eggs to the creamed mixture and beat well.
- Sift together the flour, salt, soda, and baking powder.
- Gradually add the dry ingredients to the wet mixture.
- Stir in the coconut, quick oats, and nuts.
- Drop by spoonfuls onto a greased baking sheet and bake at 375°F.
- Bake until golden brown, about 10 minutes.
- Remove from oven and cool. Cookies can be frozen well.
Tips & Substitutions
For a chewier cookie, try using brown sugar or adding an extra egg yolk. If you prefer a nut-free version, simply omit the nuts or substitute with seeds like sunflower or pumpkin seeds. You can also swap the coconut for dried fruit like raisins or cranberries to add a different flavor profile. Ensure your oats are quick oats for the best texture.
Serving Suggestions
These cookies are delightful on their own, but you can elevate your dessert by pairing them with a scoop of vanilla ice cream for a delicious sundae. They also go well with a cup of coffee or tea. For a fun twist, serve alongside a slice of Nut Tree Chess Pie for a delightful dessert duo.
Storage & Reheating
Store these cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze them; just place layers of parchment paper between cookies to prevent sticking. To reheat, pop them in the microwave for a few seconds or warm them in the oven at 350°F for a few minutes until just warm.
Nutrition & Diet Analysis (per serving)
Each serving of Pride Of Iowa Cookies contains roughly 2865 calories, with 19g protein, 235g carbohydrates, and 193g fat. It is an excellent source of calcium (46% of the Daily Value), protein (38% of the Daily Value), and iron (34% of the Daily Value). Note that it is relatively high in sodium, at 2575mg per serving (112% 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 in this recipe. However, it may result in a denser cookie. Consider using a mix of both to maintain some lightness while adding nutritional benefits.
What can I use instead of butter?
If you're looking for a dairy-free option, you can use coconut oil or a vegan butter substitute. This will give the cookies a slightly different flavor but will still yield delicious results.
How do I know when the cookies are done baking?
The cookies are done when they are golden brown around the edges and still slightly soft in the center. They will firm up as they cool, so be careful not to overbake them for the best texture.
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).