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Crisp on the outside and soft inside, these cookies are packed with oats, coconut, chocolate and tons of flavor. Brittney Musgrove - Dallas, Georgia
This recipe is:
Diabetic Friendly
Nutritional Facts 1 cookie equals 101 calories, 5 g fat (3 g saturated fat), 15 mg cholesterol, 71 mg sodium, 13 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
Originally published as Kitchen Sink Cookies in Simple & Delicious May 2010, p53
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Reviewed on Jan. 19, 2013 by jenluv37
We didn't do the reeses pieces because we didn't have them on hand, but these came out great. I don't think they are "easy' though. They are just as complicated as any other cookie. But the flavor and softness were perfect.
Reviewed on May. 24, 2011 by arnola123
My Dad used to make cookies like this when I was a kid. The whole neighborhood of kids would be there waiting. We called them "Starks" cookies because of our last name. He didn't measure, just dumped and added whatever we had available.
Reviewed on Mar. 13, 2011 by dschultz01
Mine turned out too flat, and they tasted too sweet. Not worth the time or ingredients.
Reviewed on Sep. 06, 2010 by MelBeans
Seemed like a good idea for a cookie, I loved the texture but these were just too sweet and pricey to make. I may make them again just using the coconut, nutmeg and 1/2 cup instead of 1 cup mini chocolate chips.
Reviewed on Apr. 25, 2010 by Sue Brown
Did not go over very well at potluck supper. Expensive to make.
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