- 1 cup butter, softened
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2-1/3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 2 cups flaked coconut
- 1 cup old-fashioned or quick-cooking oats
- 3/4 cup chopped walnuts, toasted
- Preheat oven to 375°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, salt, baking soda and baking powder; gradually beat into creamed mixture. Stir in coconut, oats and walnuts.
- Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 8-10 minutes or until light brown. Remove from pans to wire racks to cool. Yield: about 5 dozen.
Reviews for Aunt Myrtle's Coconut Oat Cookies
"Could these be the world famous ANZAC cookies from Australia during WWII ? Can't wait to try this recipe and compare to the ANZAC cookies I had a couple of years ago."
"Made these the other day substituting Almond flavoring for the vanilla; and substituting 1-cup M&Ms for the walnuts. Used 50% white & 50% dark sugar also ... These were very good cookies but next time (tomorrow) will increase M&Ms by 1/2 cup and maybe use 100% brown sugar."
"The whole family loved these cookies, as did the hosts of the BBQ we brought these to. I made exactly as written except omitted the walnuts as I didn't have any. They are the perfect soft and slightly chewy texture. I think what makes these stand out is the full 2 cups of coconut. I feel like my usual recipe uses 2 cups oats to 1 cup coconut, and switching that ratio around is exactly what I've been looking for I think! I will definitely keep this recipe handy."
"Good staple cookie to make with pantry ingredients. I made with Texas pecans instead of walnuts. Great change of pace from usual Toll House."
"Since I was going to toast nuts, I decided to toast the coconut and the oats along with the nuts. Since my family doesn't think a cookie is a cookie without chocolate chips, I also added chips to the batter."
"Delicious toasty goodness! I made as written, no substitutions. My children like them, too."
"I made these for the Cook's Corner recipe Challenge which featured coconut for this week! I'd used a stick of Crisco butter-flavored shortening and 1/2 packed brown sugar and 1/2 granulated sugar to equal 1 cup! I also substituted baking chips: 1/2 white and 1/2 chocolate for the nuts-I used 1 total cup of chips! I sifted the dry ingredients together, then I'd added the oats to dry ingredients. I then added the coconut to the batter. I'd beaten the batter 5 minutes on medium speed for the dry ingredients and 5 minutes for the coconut addition. I folded in the chips and rolled the dough into balls on greased baking sheets. I baked 9 minutes and the cookies looked much more done than 8 minutes on my first pan! I tasted 2 of the cookies and they WERE really good! There was a chewy texture to these cookies! Thank you so much for sharing this recipe! delowenstein"
"Very good basic cookie. Nice mixture of ingredients, and big hit at work. I am not going to make a point to keep the recipe, but it was a good cookie to make."