Prep 10 mins
Cook 10 mins
Toasting the oats and coconut adds an incredible flavor and texture to the traditional versions of oatmeal cookies. From the "Cook's Encyclopedia".
- 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
- 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.
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.
Very nice, with exciting burnt flavor. The texture was a little soft in our opinion, but that could always be because of our oven, not so sure about it.