A delicious recipe for chewy oatmeal cookies with a deep, nutty flavor from toasted oats and coconut. This simple drop cookie is flattened with a sugar-dipped glass for a classic finish.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 2 Cups | Quick Oats |
| ⅔ Cup | Flaked Coconut |
| 1 Cup (2 sticks) | Butter Or Margarine, softened |
| 1 Cup | Sugar |
| 2 | Eggs |
| 3 Tbsp. | Milk |
| 1 ½ tsp. | Vanilla |
| 1 ½ Cup | Sifted Flour |
| ½ tsp | Baking Soda |
| ½ tsp | Salt |
Instructions
- Toast Oats & Coconut: Preheat your oven to 400°F. Spread the oats and coconut on a baking sheet and toast for a few minutes until lightly golden and fragrant. Watch carefully to prevent burning. Set aside to cool.
- Make the Dough: In a large bowl, thoroughly cream the softened butter and sugar with an electric mixer. Add the eggs, milk, and vanilla, beating well.
- In a separate bowl, sift together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the creamed mixture, blending well.
- By hand, stir in the cooled, toasted oats and coconut.
- Shape and Bake: Drop the dough by rounded teaspoonfuls about 2 inches apart on an ungreased cookie sheet.
- Dip the bottom of a glass tumbler in sugar and use it to flatten each cookie.
- If desired, sprinkle the tops with a little extra untoasted coconut before baking.
- Bake for 8 to 10 minutes in the hot 400°F oven.
- Let the cookies cool on the sheet for a minute before transferring them to a wire rack.
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