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

Recipe by Vino Girl
READY IN: 42mins
SERVES: 24
YIELD: 2 dozen
UNITS: US

INGREDIENTS

Nutrition
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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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