Recipe by Vino Girl
There are tons of oatmeal cookie recipes and everyone has their favorite, but this one is different than any I've seen so far: It contains toasted coconut and oats. It also has a high oat and coconut to flour ratio, which I like. This is such a soft and chewy cookie! I like it as written, but you could certainly add in raisins, spices, or chocolate chips if you wanted. Oatmeal cookies are my favorite and I've found some great recipes for them, but this one is honestly the best oatmeal cookie I've eaten. I hope someone out there agrees with me! :)
Top Review by scoops30
Yum, loved em ohh so much! Slight modifications (I know this makes people crazy, but some like it sweeter than others etc etc....)- doubled the vanilla, halved the sugar and used coconut oil in place of butter. The bottoms have a slight crunch that reminds of a macaroon with the coconut followed by yummy soft oatmeal cookie. I'm sure folks with more of a sweet tooth will love the full brown sugar, and I would absolutely make again when I have butter on hand. Thanks for sharing!
- 1 1⁄2 cups flaked coconut
- 3 cups rolled oats
- 1 3⁄4 cups flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup unsalted butter (I used 1/2 a cup of each) or 1 cup margarine, softened (I used 1/2 a cup of each)
- 1 3⁄4 cups dark brown sugar, packed
- 2 eggs
- 1 teaspoon vanilla
- 1⁄4 cup milk
Directions See How It's Made
- Preheat oven to 350°F.
- Spread the coconut and oats out on a large baking sheet - two sheets work better.
- Bake for 10 minutes or until lightly browned and toasted, stirring often.
- While the coconut and oats cool, mix the flour, baking soda and salt.
- Cream the butter and sugar together in a separate, large, bowl at medium speed for one minute.
- Add the eggs and vanilla to the butter mixture and beat until mixed; beat in the milk.
- Stir in the flour, then stir in the coconut and oats.
- I thought the dough looked pretty sticky, so at this point I put it in the refrigerator for an hour. It's not something that's called for in the original recipe, but I recommend it since it worked very well for me.
- Drop dough in 1/4 cup amounts, 3 inches apart, onto greased baking sheets. I used an ice cream scoop for this (filled so the scoop was rounded, but not heaping), and it worked perfectly.
- Bake for 12 minutes, or until they are set and lightly browned.
- Let the cookies cool on the cookie sheets for one minute before transfering to a rack to finish cooling.