Prep 20 mins
Cook 10 mins
This is my little sister's twist on the original. I believe the basic recipe came from the top of a Quaker Oats package. The coconut and almond butter makes the cookie, but can be omitted
- 1⁄2 cup butter, softened plus
- 6 tablespoons butter, softened
- 1⁄2 cup almond butter or 1⁄2 cup peanut butter
- 3⁄4 cup light brown sugar, firmly packed
- 1⁄2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 1⁄2 cups all-purpose flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt (optional)
- 3 cups rolled oats (quick or old fashioned, uncooked)
- 2 cups chocolate chips
- 1 cup shredded coconut
- 1⁄2 cup pecans (optional) or 1⁄2 cup walnuts, chopped (optional)
- Heat oven to 350°F In large bowl, beat butter and sugars until creamy.
- Add almond butter and beat.
- Add eggs and vanilla; beat well.
- Add combined flour, baking soda, and salt; mix well.
- Add oats, choco chips, coconut and pecans; mix until just incorporated.
- Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
- Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
- Tip: the eggs mix a lot better when they're at room temperature.
- Also, the cookie dough freezes wonderfully! Place balls of dough on the cookie sheet and put in freezer for 20mins or until solid/non-sticky, then place in a freezer-bag. No need to defrost before baking.