Prep 15 mins
Cook 15 mins
These are "Socks-Off Oatmeal Cookies" because if you don't take your socks off, the taste will blow 'em off!) I dislike raisins, but I am sure this recipe would taste just as wonderful if you wanted to add them.
- 236.59 ml butter
- 236.59 ml brown sugar, firmly packed
- 236.59 ml coconut
- 236.59 ml white sugar
- 9.85 ml vanilla extract
- 2 large eggs
- 473.18 ml flour
- 4.92 ml baking powder
- 4.92 ml baking soda
- 2.46 ml salt
- 828.06 ml quick-cooking oatmeal
- 236.59 ml pecans, chopped
- Mix butter, sugar, eggs and vanilla extract.
- Add coconut.
- Mix flour, baking powder, baking soda.
- salt and oatmeal.
- Blend all ingredients together.
- Add chopped nuts.
- Drop 1 tablespoons of batter onto greased baking sheet.
- Bake in 350° for 15 minutes.
I loved these cookies! Although I didn't add the pecans or the coconut and added a little bit of cinnamon. I've tried so many oatmeal cookie recipes and they've always turned out flat and crunchy, blech! These were absolutely perfect!
These are wonderful! They are my children's favorite oatmeal cookie. We make them on a regular basis. My two year can't keep her fingers out of the dough. The only change I made was to reduce the butter by 1/2 and substitute it with 1/2 cup applesauce.
Great cookies, not too sweet, moist and chewy, but cruncy on the edges, perfect! Easy ti make. I made as directed and had some chocolate left from the chocolate dipped strawberries and dipped half of the cookie in, it was great! I will be making these again, thanks for a great recipe. (I don't care for raisins in my cookies either!)