Post by Darlene on Aug 1, 2018 18:04:20 GMT -5
Read notes at the end! Makes about 5 dozen buttery, tender, chewy cookies. (3 1/2 dozen using a #45 cookie scoop).
1 cup unsalted butter or margarine
1 cup granulated sugar
1 cup light brown sugar
2 eggs
2 teaspoons vanilla extract
2 1/4 cups all purpose flour
2 cups quick oatmeal
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 cup shredded sweet coconut
1 cup chopped walnuts OR pecans (optional)
Preheat oven 350 degrees.
Line baking sheets with parchment paper.
In large mixing bowl cream together butter and sugars. Add eggs and vanilla and beat until smooth.
In another bowl combine flour, oatmeal, salt, baking soda and baking powder.
Combine the flour/oats mixture with the creamed mixture and stir until well combined. Fold in coconut and chopped nuts (if using).
Drop by rounded tablespoon onto parchment and bake for 8 to 10 minutes or until tops are a light golden brown (In my oven it took more like 11-12 minutes). Do not underbake or they will not set up properly and will stick together in storage.
Cool on pan for a few minutes before moving to wire rack to cool completely.
Notes:
My first round making these I didn't use any nuts, but wish I had once I tasted the batter (bad habit, I know). Also in my head when tasting the batter was that they would be delish with white chocolate chips or butterscotch chips!
Second time making them I added a cup of walnuts. Devine goodness!
1 cup unsalted butter or margarine
1 cup granulated sugar
1 cup light brown sugar
2 eggs
2 teaspoons vanilla extract
2 1/4 cups all purpose flour
2 cups quick oatmeal
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 cup shredded sweet coconut
1 cup chopped walnuts OR pecans (optional)
Preheat oven 350 degrees.
Line baking sheets with parchment paper.
In large mixing bowl cream together butter and sugars. Add eggs and vanilla and beat until smooth.
In another bowl combine flour, oatmeal, salt, baking soda and baking powder.
Combine the flour/oats mixture with the creamed mixture and stir until well combined. Fold in coconut and chopped nuts (if using).
Drop by rounded tablespoon onto parchment and bake for 8 to 10 minutes or until tops are a light golden brown (In my oven it took more like 11-12 minutes). Do not underbake or they will not set up properly and will stick together in storage.
Cool on pan for a few minutes before moving to wire rack to cool completely.
Notes:
My first round making these I didn't use any nuts, but wish I had once I tasted the batter (bad habit, I know). Also in my head when tasting the batter was that they would be delish with white chocolate chips or butterscotch chips!
Second time making them I added a cup of walnuts. Devine goodness!