Recipe by Lorac
Toasting the oats and coconut adds an incredible flavor and texture to the traditional versions of oatmeal cookies. From the "Cook's Encyclopedia".
Top Review by cherribird
Good cookies! Smaller than usual amounts of sugar in a cookie recipe appeals to me. I added 1/2 cup (or so) of diced dried pineapple, and some chopped dried cherries. Next time, I bet chopped dates would be good in these cookies. The oats and coconut I toasted in a skillet on top of my stove.
- 2 cups quick-cooking oats
- 1 cup coconut
- 1 cup butter or 1 cup margarine, at room tempurature
- 1⁄2 cup granulated sugar
- 1⁄4 cup firmly packed dark brown sugar
- 2 large eggs
- 4 tablespoons milk
- 1 1⁄2 teaspoons vanilla
- 1 cup all-purpose flour
- 1⁄2 teaspoon baking soda
- 1 pinch salt
- 1 teaspoon ground cinnamon
Directions See How It's Made
- Preheat oven to 400°F.
- Lightly grease 2 baking sheets and the bottom of a glass, then dip the glass bottom in sugar.
- Spread the oats and coconut on an ungreased baking sheet, bake 8 to 10 minutes until golden brown, stirring occasionally.
- Using an electric mixer, cream the butter and sugars until creamy.
- Beat in the eggs one at a time, add the milk and vanilla.
- In a separate bowl, combine the flour, baking soda, salt and cinnamon and fold into the butter mixture.
- Add the toasted oats and coconut.
- Drop spoonfulls of the dough 1 1/2-inches apart on the prepared cookie sheets and flattened with the sugared glass bottom.
- Bake 8-10 minutes and transfer to a wire rack to cool.