Total Time
Prep 20 mins
Cook 10 mins

Easy-to-make cookie recipe.

Ingredients Nutrition


  1. Preheat oven to 400°F Lightly grease 2 cookie sheets.
  2. Spread the oats and coconut on an ungreased baking sheet. Bake until golden brown, 8-10 minutes, stirring occasionally.
  3. With electric mixer, cream the butter or margarine and both sugars until light and fluffy. Beat in the eggs, one at a time, then the milk and vanilla. Sift over the dry ingredients and fold together. Stir in the oats and coconut.
  4. Drop spoonfuls of dough 1-2 inches apart on the prepared sheets and flatten with the bottom of a greased glass dipped in sugar. Bake until golden. 8-10 minutes. Cool on a rack.
Most Helpful

4 5

These are really good cookies. My dough came out a bit runny for some reason, I just added an additional cup of flour and all was well. I also added a dash of nutmeg to the mix and cinnamon and sugar on top the spoonfuls once on the baking sheet. Yummy!

5 5

I made these cookies for my dh and sister. They both really enjoyed the texture and flavor. Toasting the oats and coconut really adds to the flavor of the cookies. I made 1/2 the recipe and yeilded 16 large cookies. These cookies were soft and tender with a nice crunch from the oatmeal and coconut. Thanks for sharing your recipe.

5 5

Wow, I really like these! As does my 2 year old, who gobbled down 3 before I could blink! These are not overly sweet; I typically cut back the sugar on cookie recipes and am glad I didn't with this one. I did use unsweetened coconut, which may have affected the overall sweetness. I also used spelt flour in place of the AP, and Smart Balance for the butter. After baking the first half as written, the devil on my shoulder won out and I threw some chocolate chips into the other half. Delish! Thanks for posting. Made for PAC Spring 2010.