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Aunt Myrtle's Coconut Oat Cookies Recipe
Aunt Myrtle's Coconut Oat Cookies Recipe photo by Taste of Home
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Aunt Myrtle's Coconut Oat Cookies Recipe

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4.5 8 8
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These cookies are the stuff of happy memories. Coconut and oatmeal give them rich flavor and texture. Store them in your best cookie jar. —Catherine Cassidy, Taste of Home Editor-in-Chief
TOTAL TIME: Prep: 30 min. Bake: 10 min./batch
MAKES:64 servings
TOTAL TIME: Prep: 30 min. Bake: 10 min./batch
MAKES: 64 servings

Ingredients

  • 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

Nutritional Facts

1 cookie: 86 calories, 5g fat (3g saturated fat), 13mg cholesterol, 95mg sodium, 9g carbohydrate (5g sugars, 0g fiber), 1g protein .

Directions

  1. 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.
  2. 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.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Aunt Myrtle's Coconut Oat Cookies in Taste of Home April/May 2015, p7


Reviews for Aunt Myrtle's Coconut Oat Cookies

AVERAGE RATING
(8)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
austinweeone 247981
Reviewed May. 8, 2016

"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."

MY REVIEW
menkens 247924
Reviewed May. 6, 2016

"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."

MY REVIEW
shannondobos 227303
Reviewed Jun. 1, 2015

"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."

MY REVIEW
janeenj 225436
Reviewed Apr. 26, 2015

"Good staple cookie to make with pantry ingredients. I made with Texas pecans instead of walnuts. Great change of pace from usual Toll House."

MY REVIEW
ms11145 225309
Reviewed Apr. 23, 2015

"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."

MY REVIEW
matteliz@swbell.net 223918
Reviewed Mar. 31, 2015

"Delicious toasty goodness! I made as written, no substitutions. My children like them, too."

MY REVIEW
delowenstein 223753
Reviewed Mar. 28, 2015

"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"

MY REVIEW
tiffanykorn 223526
Reviewed Mar. 25, 2015

"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."

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