Pride Of Iowa Cookies(Oatmeal)
Chewy, hearty oatmeal cookies with coconut and walnuts, offering a delightful blend of sweetness and crunch, perfect for satisfying dessert cravings or tea-time treats.
Ingredients
Instructions
- Cream vegetable shortening and sugars until fluffy; beat in eggs.
- Sift all-purpose flour with baking soda, baking powder, and salt.
- Gradually stir the sifted flour mixture into the creamed mixture; blend in vanilla.
- Mix in flaked coconut, chopped walnuts, and oatmeal until well blended.
- Roll the mixture into 1 1/4-inch balls and space 2 inches apart on a lightly greased cookie sheet.
- Using your fingers, flatten each ball into a patty.
- Bake at 350°F for 8 to 10 minutes or until golden brown.
Tips & Substitutions
For a richer flavor, consider substituting half of the granulated sugar with brown sugar. You can also replace the walnuts with pecans or almonds for a different nutty profile. If you prefer a chewier cookie, add an extra half cup of oatmeal. Additionally, be sure not to overmix once the dry ingredients are added to keep the cookies tender.
Serving Suggestions
Serve these cookies with a glass of cold milk or a cup of coffee for a delightful afternoon treat. They also pair well with desserts like Vanilla Cream Coconut Pie, making them a versatile option for gatherings. For a fun twist, sandwich two cookies with your favorite ice cream for a delicious dessert.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a single layer on a baking sheet before transferring to a freezer-safe bag. To enjoy them warm again, simply pop them in the microwave for about 10 seconds or reheat in a 350°F oven for 5 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Pride Of Iowa Cookies(Oatmeal) contains roughly 197 calories, with 3g protein, 34g carbohydrates, and 4g fat. It is a good source of iron (18% of the Daily Value), calcium (10% of the Daily Value), and vitamin A (10% of the Daily Value). Note that it is relatively high in sodium, at 509mg per serving (22% 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 half of the all-purpose flour with whole wheat flour for added nutrition and a slightly nuttier flavor. However, this may alter the texture, so adjust the baking time accordingly.
What can I use instead of vegetable shortening?
You can use unsalted butter or coconut oil as a substitute for vegetable shortening. If using butter, ensure it is softened for easier creaming with the sugars, and note that this may give a richer flavor to the cookies.
How do I know 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, so be careful not to overbake them.
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).