3 ounces Package lime jello
1 cup Hot water
1 cup Sweetened shredded coconut
1/2 pound Butter -- softened
2/3 cup Firmly packed brown sugar
1/4 cup Sugar
2 Eggs
2 tablespoons Milk
2 teaspoons Vanilla
1 3/4 cups Flour
1 teaspoon Baking soda
1/2 teaspoon Salt
2 1/2 cups Old fashioned oats
1 cup Chopped walnuts
1 cup Currants
-----TOOLS-----
2 small Bowls
lg Mixing bowl Slotted spoon Paper towels lg Spoon Cookie sheet Spatula Wire
coolling rack
With an adult's help, preheat oven to 375F.
Mix jello and hot water in a small bowl. Stir until jello is dissolved.
Add the
shredded coconut, stir and set the bowl aside.
Beat the butter and sugars until creamy. Add the eggs, milk and vanilla and
beat again. Set aside.
Combine the flour, baking soda and salt in a small bowl. Add this to the big
bowl and stir well. Stir in oats, nuts and currants and mix.
With a slotted spoon, separate the shredded coconut from the gelatin and set
the coconut on a few paper towels to drain. Place another 2 paper towels on
top
of the coconut and press, squeezing out any liquid.
The leftover jello is not needed. Add a cup of
Spoon out tablespoon sized lumps of dough and place them 1-2" apart on an
ungreased cookie sheet. Bake 9-10 minutes until golden brown. Allow lumps
(which
should now be shaped like steaming patties) to cool on cookie sheet for 1
minute. Then, put on wire
From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0
Shared by Carolyn Shaw 10-95
|
