Big Oatmeal-Coconut-Chocolate-Chunk Cookies
- Ready In:
- 35mins
- Ingredients:
- 12
- Yields:
-
18 BIG cookies
- Serves:
- 18
ingredients
- 1 cup coconut
- 8 ounces semi-sweet chocolate baking squares
- 1 1⁄2 cups quick oats
- 1 1⁄4 cups flour
- 1 cup butter flavor shortening
- 1⁄2 cup light brown sugar
- 1⁄2 cup sugar
- 1 tablespoon vanilla
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3⁄4 teaspoon coconut extract
- 1 egg
directions
- Preheat oven to 350°F.
- Toast coconut in a skillet over medium heat.
- In a large bowl mix shortening, sugars, vanilla and coconut extracts, and egg on low speed.
- In a separate bowl, combing oats, flour, salt, baking soda, and coconut.
- Add oat mixture to wet mixture and mix on low speed until blended.
- Stir in chocolate chunks.
- Drop level 1/4 cupfuls of dough 2 inches apart on ungreased cookie sheets. Press dough into rounds using bottom of measuring cup.
- Bake 15-20 min., until golden.
- Remove to wire racks to cool.
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Reviews
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These were good, and just so happens that I found this recipe when I did. I was preping to make my infamouse White Chocolate chip cookies, and much to my surprise I did not have any Macadamian nuts so......I was going to use what I had on hand (almond slivers)........well, I didn't have enough brown sugar, so then I was going to concoct a cookie with my oatmeal recipe.....lolol didn't have enough quick oats. I hae going to the grocery store for 1 thing....it isn't worth the gas and besides I ALWAYS come out with more than I went in there for. I came to Zaar as I often do in times like that, and here I find his recipe. So I said all that to say that I used melted (cooled) margarin rather than shortening as remember I was originally going to make chocolate chip cookies. I used white chocolate chips, and rum flavoring rater than coconut...lololol didn't have that either. And as suggested I threw in almond slivers as I was going to use in a previous email. They turned t good, but next time will follow the recipe as posted but will use milk chocolate, just to come back and rate and to compare. Thanks for the saving starter recipe .
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These are yummy! I made them for my severely (deathly) lactose intolerant niece, using carob chips instead of the semi-sweet. I only used 3/4 c coconut (I don't love it) and 3/4 c carob chips, and I got 44 good-sized cookies out of the batch. Do watch these carefully--mine were pretty crispy at 17 minutes and by the end of baking I was taking them out of the oven at 14 minutes. Thanks so much for posting this--now a sweet little gal who never gets to eat cookies will get some of her own :).
RECIPE SUBMITTED BY
Books and cooking are my passions...I love cookbooks by default. I will begin working on a Masters in English this coming fall...hopefully I'll still have time to cook! Someday I'd like to be able to publish my own cookbook from my family's recipes, but for now I'm just going to concentrate on getting my degree and becoming a better cook. I have an amazing boyfriend who, at 30, is just learning how to like vegetables and two rad, stripey cats.