Oatmeal Coconut Cookies

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My daughter loves cookies more than anyone I know.  We affectionately call her our little cookie monster!  These cookies are her absolute favorites.  They are big, soft and perfectly chewy.  They are also super easy to make and ship well.  The technique of baking them in a thick disk is important because it contributes to them staying chewy.  If you prefer a crispier cookie then just drop them by the rounded teaspoon.  Enjoy!

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Oatmeal Coconut Cookies

By August 5, 2011

    Ingredients

    Instructions

    1.Preheat oven to 350 degrees
    2. In a large bowl add flour, sugar, baking powder, baking soda and salt.  Mix with a whisk until ingredients are well blended and there are no lumps.
    3. To flour mixture add brown sugar, shortening, eggs and vanilla.  Mix with an electric mixer.
    4. To the bowl add oats, walnuts, and coconut.  With an electric mixer mix well.  Make sure you get to the bottom of mixing bowl-this is a very thick dough.
    5.  Using a large cookie scoopmeasure out a level scoop cup of dough.  Pop dough out of scoop and roll into a ball, then roll ball in sugar to coat. Place on a silpat lined cookie sheet.  Flatten cookies just slightly with your fingers.  Bake in preheated oven for 14-16 minutes.


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    3 Responses to Oatmeal Coconut Cookies

    1. Rosabela

      I thought I had left a comment on this post but here's another one.

      I made these cookies but baked them till they were crispy (my husband likes them that way) and they were gone by the second day! My husband and 17 month old loved them. Will definitely make these over and over again. Thanks for sharing, Kathleen!

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    3. Theresa

      I just made these cookies. They are very good. I used pecans because I didn’t have any walnuts and they turned out great.

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