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    You are in: Home / Recipes / Big Oatmeal-Coconut-Chocolate-Chunk Cookies Recipe
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    Big Oatmeal-Coconut-Chocolate-Chunk Cookies

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    chiclet's Note:

    I found this recipe jotted on a piece of scrap paper while I was cleaning off my desk. I don't know where it's from and I haven't made it. I hope to try them soon. If you make them please let me know about prep time, etc.

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    Serves: 18


    BIG coo ...

    Units: US | Metric


    1. 1
      Preheat oven to 350°F.
    2. 2
      Toast coconut in a skillet over medium heat.
    3. 3
      In a large bowl mix shortening, sugars, vanilla and coconut extracts, and egg on low speed.
    4. 4
      In a separate bowl, combing oats, flour, salt, baking soda, and coconut.
    5. 5
      Add oat mixture to wet mixture and mix on low speed until blended.
    6. 6
      Stir in chocolate chunks.
    7. 7
      Drop level 1/4 cupfuls of dough 2 inches apart on ungreased cookie sheets. Press dough into rounds using bottom of measuring cup.
    8. 8
      Bake 15-20 min., until golden.
    9. 9
      Remove to wire racks to cool.

    Browse Our Top Drop Cookies Recipes

    Ratings & Reviews:

    • on July 21, 2008


      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 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 .

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 19, 2008


      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 :).

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 24, 2007


      Would be good with 1/2 cup chopped almonds added. Also added 1/4 c. more flour. Used semi-sweet chocolate chips. Very yummy!!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Big Oatmeal-Coconut-Chocolate-Chunk Cookies

    Serving Size: 1 (60 g)

    Servings Per Recipe: 18

    Amount Per Serving
    % Daily Value
    Calories 300.8
    Calories from Fat 171
    Total Fat 19.0 g
    Saturated Fat 7.9 g
    Cholesterol 11.7 mg
    Sodium 209.0 mg
    Total Carbohydrate 31.8 g
    Dietary Fiber 2.4 g
    Sugars 18.8 g
    Protein 3.1 g

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