• Lauren Humphreys

Hawaiian Cookies

Happy Thursday! Another busy work week is winding down, and soon it will be the weekend! My main goals for this weekend: 1. Complete my last long(ish) run before my marathon on October 7th and 2. Stay cool.

Despite the fact that it is now late September, a heat wave seems to have settled in over the Midwest. With blazing temperatures in the mid-90s (and high humidity), it feels like we are in the tropics. The only thing missing are palm trees and the ocean! On a serious note, those suffering from the effects of the devastating hurricanes and earthquakes are in my thoughts and prayers. It is truly a difficult time for so many, and I am counting my blessings more and more each day.


With tropical locations on my mind, I wanted to share a special recipe—Hawaiian cookies!

This is one of my mother’s recipes, and these Hawaiian cookies have been a family favorite for years. Even people who “hate” coconut have enjoyed these cookies! They are a hearty cookie, thanks to the oatmeal and rice krispies, and also feature two of my favorite tree nuts – coconut and pecans! Plus, their crisp edges and tender inside make them simply irresistible! If you’re really looking for a treat, use these cookies for ice cream sandwiches (filled with coconut ice cream, of course)!

Try them out and let me know what you think! The pecans on top are optional but definitely recommended! See more pics below.

Hawaiian Cookies

Recipe from my sweet Momma (Sharon Mitchell)


Cream together:

½ cup butter, softened

½ cup shortening

1 cup brown sugar

1 cup sugar


Stir the following into creamed mixture:

2 tsp vanilla

2 eggs

2 cups flour

1 tsp baking soda

1 tsp baking powder

¾ tsp salt


Then add:

2 cups old-fashioned oats

2 cups Rice Krispies cereal

1 cup coconut

1 cup pecans, chopped


Whole pecans, optional


Using a cookie scoop, scoop dough balls and place on a cookie sheet lined with parchment paper. Place a whole pecan on the top of each cookie, if desired. Bake in a preheated 350° F oven for about 10 minutes or until golden brown. Allow to cool on cooling racks.



 
 
 
 

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