Prep 10 mins
Cook 10 mins
This cookies are wonderful. Very chewy and easy to make. The edges are slightly crisp and may break off when transferring from the cookie sheet. Save these pieces-they are great over ice cream.
- 4 cups quick-cooking oatmeal
- 2 cups light brown sugar
- 1 cup butter or 1 cup margarine, melted
- 2 beaten eggs
- 1 teaspoon salt
- 1⁄2 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1⁄2 cup coconut
- 1⁄2 nuts (optional)
- Combine all ingredients and refrigerate overnight.
- Drop by teaspoonfuls onto greased or sprayed cookie sheet.
- Bake at 325°F for 10 minutes.
Amazing!!! This is a recipe to keep. I skipped the fridge overnight step and baked right away. The cookies did not spread when baking, so I squished them with a spatula before baking. (I have half the dough in the fridge now.) I added toffee bits, chocolate chips, and butterscotch chips to the coconut.
These chewy cookies are terrific! The first dozen came out a little crumbly, so I ended up baking them in a pan to become bars. Great! My husband loves them, they'll be a new favorite in our house.
These cookies are good. They aren't overly sweet. Very soft and chewy. I made it with my stand mixer. creamed all the butter, sugar, egg etc together and then added the oatmeal. They turned out very good! The only thing i didn't like about them is that the oatmeal didn't soften in the oven. I used quick cooking oatmeal but still the oatmeal was a little raw and crunchy in the finished cookie. Other than that, they were excellent!