Pride of Iowa Cookies


Chilly, overcast Saturdays are made for quilting and cooking.  Whip up a little something sweet during your next stretch break.

Pride of Iowa Cookies

(with an Oatmeal Toffee variation)

from the kitchen of Linda Jimerson

The coconut makes them a bit chewy but the overall effect is a crisp, not overly sweet cookie. This is a family recipe that dates back to the 50’s. My maternal grandmother found it in a newspaper. A friend from an online quilt list had the Oatmeal Toffee version I included. It will make about 5 dozen.


1 cup brown sugar

1 cup granulated sugar

1 cup shortening **** (see note below)

2 large eggs

1 teaspoon vanilla extract

2 cups flour

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

3 cups oatmeal (old fashioned oats, not instant)

1 cup coconut

1 cup chopped nuts (I used walnuts)

****NOTE: I used butter flavored Crisco and added 2 tablespoons of water to the recipe since that is a substitute for butter. I have also seen the recipe written with half butter and half shortening to equal 1 cup total****


Cream together sugars and shortening till light and fluffy, about 4 minutes. Add the eggs and vanilla along with 2 tablespoons of water if you wish to use it. Beat on medium-low about 30 seconds to incorporate. Sift together the dry ingredients and then add to the creamed mixture. Stir in the oatmeal, coconut and chopped nuts. You may have to add them and manually incorporate them into the recipe as the batter is fairly stiff with that much oatmeal. However, I was able to mix it with my professional duty Kitchen Aid on setting 4. Drop by rounded spoonfuls (about the size of large walnut) onto greased cookie sheet, placing the dough about 2-1/2 inches apart. Flatten with glass dipped in granulated sugar. (I used a small cookie scoop and air insulated cookie sheet.) Bake at 375 degrees for about 8-11 minutes. Bake them until they start to turn a golden brown around the edges.  The centers will look a little underdone but will firm up on standing. Cool on sheet for 1 minute after removing from oven and then on waxed paper to cool.


Use 2 teaspoons vanilla instead of one teaspoon. Omit the nuts and substitute one 10 oz. bag of English toffee chips (like Heaths or Hershey Skor brand). Reduce the oatmeal to 2 cups from 3 cups. Bake at 350 degrees for 10-12 minutes. Larger cookies will take longer.


Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s