Great Big Oatmeal Cookies ( That are Both Great and Big )

photo by Vino Girl


- Ready In:
- 42mins
- Ingredients:
- 10
- Yields:
-
2 dozen
- Serves:
- 24
ingredients
- 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
- 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.
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Reviews
-
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!
-
I altered this recipe in a few ways but think its marvelous! I subbed a banana in place of the two eggs, 4 oz of banana yogurt in place of the milk, and 1 cup white sugar plus 1/4 molasses for the 1 3/4 cup sugar. These substitutions were largely due to my daughter and son having egg white allergies. The resulting product------> muffin tops! Im in love. Im a huge oatmeal cookie fan and am crazy over coconut. Thanks for this recipe! Oh, I also had to bake for 20 mins.
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Tweaks
-
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!
-
I altered this recipe in a few ways but think its marvelous! I subbed a banana in place of the two eggs, 4 oz of banana yogurt in place of the milk, and 1 cup white sugar plus 1/4 molasses for the 1 3/4 cup sugar. These substitutions were largely due to my daughter and son having egg white allergies. The resulting product------> muffin tops! Im in love. Im a huge oatmeal cookie fan and am crazy over coconut. Thanks for this recipe! Oh, I also had to bake for 20 mins.