Crispy Coconut-Oatmeal Cookies

These cookies have a great oatmeal taste, are easy to make and have that great crispy on the outside, chewey on the inside texture that I love in cookies! I found it wasn't necessary to flatten them out with a fork, they spread out fine all by themselves. These are a keeper! I think they would also be great with a hint of nutmeg added.

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Delicious! Not too sweet and not too coconutty...just right. Their crispy texture is a nice change from the chewier/"busier" (nuts, chips, raisins, etc.) type cookies I've been making of late. Just because I really like to try and cut down on fat, the next time I make them I will try my favorite trick of subbing some applesauce for the shortening. I'll let you know, but in the meantime my DH and I are crunching nicely along. Thanks for sharing PanNan!

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Perfect! These cookies were so delicious! I, too, found that there was no need to flatten the cookies as they spread out nicely on their own. I really liked the addition of Rice Krispies which added the perfect amount of "crunch". I think these would be fun to try at Christmas time with the seasonal red and green Rice Krispies to add a colorful touch. Thanks for sharing this recipe, I plan to make it again soon!

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These were delicious! I was tempted to add some nuts and chocolate chips and am glad I didn't. They are crisp on the outside and soft inside. My daughter had one and came back for more, saying they were addicting. Thanks for sharing.

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How do you spell addictive!!! These cookies are wonderful so I must add my accolades to the rest. I did everything as the recipe stated and have been rewarded with some of the best cookies I have ever eaten. Next time I might try to add some cinnamon or nutmeg, but these were great just as is!! Thanks!

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Really good cookie. Mine came out a little crumbly so next time I make these I am going to try using frozen coconut thawed, instead of the coconut flakes, it will give more moistness to the them I think.

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I have been making these for years. Only change is I add dried cranberries (about 6 ounces) and have recently added dried cranberries with orange essence. I didn't think these could get any better until I added those! All those that eat these say how addicting they are and have called them "crack cookies" I have made these with Smart Balance and with Butter. Both are equally as good, YUM!

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These are a wow!! I did cream the sugar and butter before adding the eggs and dry ingredients. Also, I ground a little nutmeg into it. No time for pictures, the family devored them. 5+ stars!

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I used butter, too, and the cookies turned out great. Might try adding chocolate chips next time.

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yum, yum, yummy! So good - I see that one reviewer said that this recipe worked well with butter. I used shortening, but would rather use butter because of the trans fat in the shortening. Will try that next time. thanks for the great cookie recipe that reminded me of something my grandmother used to make. Update - have made these a few times since first review and have had great success with butter in stead of shortening. Most recently I doubled the recipe so that I could freeze 'cookie logs'. This works great but I did have trouble mixing all the ingredients. My mixer wouldn't hold it all so after I added the flour mixture to the butter mixture I had to turn it over into a big popcorn bowl to add the oatmeal and coconut. Ended up having to mix it by hand, literally, to get it all encorporated as it was too stiff to mix with a spoon, but it was worth it

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These are ridiculously good. I ate 6 before they had time to cool. As dangerous as they are, I will be making these regularly. Thank you!

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If my memory serves me right these cookies were offered al la cart in the cafeteria at my high school in Michigan many, many years ago. They are WONDERFUL! No additions, no subtractions need!ed

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Great tasting cookies! I did cut back the white sugar to 3/4 cup and that was perfect for us. Loved the bit of crunch. Just a perfect cookie to have on hand at anytime. Thanks for posting

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Delicious! Easy to make, fool-proof. Would also be good with butterscotch morsels or chocolate- but was great as is! Thanks for sharing!! I will definitely keep this recipe and make again.

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Loved these! I made them for a cookie exchange and they were the talk of the party! I gave the recipe to everyone there!

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What can I say we loved these cookies! So easy to make in no time at all. I can see me making these again and again. Enjoy!

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very good cookies. I have added them to my cookies I bake on a regular rotation. The recipe make about 60 cookies. I baked them at 350 for 10 minutes. I found if I did it longer they got too dark.

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An surprising and delightful combination that works quite will combining chewy, crispy and nutty in one tasty treat. I used confectionery crispies (small rice crispies used in candy making) but otherwise followed the recipe. Had I not nibbled on the dough, I would have made just over 4dozen cookies from my half batch. Wouldn't change a thing here. :D

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I love how this used up the rest of my rice krispies!! lol. Very good cookie thats easy enough to make. I cut this recipe and half and plan on putting these in lunches thru out the week. I baked these in convection for about 10 minutes at 325 F. Made for ZWT 3!

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