Chewy Oatmeal Cookies with Coconut Recipe

4.5 3 3
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Chewy Oatmeal Cookies with Coconut Recipe

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4.5 3 3
Publisher Photo
When our family gathered at my aunt's summer home on Mackinac Island a few years back, she pulled out her tried-and-true recipe and made these wholesome cookies. I think of her and that memorable vacation every time I make these for my own family.
MAKES:
39 servings
TOTAL TIME:
Prep: 15 min. Bake: 10 min./batch
MAKES:
39 servings
TOTAL TIME:
Prep: 15 min. Bake: 10 min./batch

Ingredients

  • 1 cup butter, softened
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups quick-cooking oats
  • 2 cups cornflakes
  • 1 cup flaked coconut
  • 1 cup salted peanuts

Directions

In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda, baking powder and salt; gradually add to the creamed mixture and mix well. Stir in remaining ingredients.
Drop by level tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 6-1/2 dozen.
Originally published as Chewy Oatmeal Cookies in Best of Country Cookies 1999, p28

Nutritional Facts

2 each: 158 calories, 8g fat (4g saturated fat), 23mg cholesterol, 189mg sodium, 20g carbohydrate (12g sugars, 1g fiber), 3g protein.

  • 1 cup butter, softened
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups quick-cooking oats
  • 2 cups cornflakes
  • 1 cup flaked coconut
  • 1 cup salted peanuts
  1. In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda, baking powder and salt; gradually add to the creamed mixture and mix well. Stir in remaining ingredients.
  2. Drop by level tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 6-1/2 dozen.
Originally published as Chewy Oatmeal Cookies in Best of Country Cookies 1999, p28

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niteshrd User ID: 3891885 203335
Reviewed Dec. 6, 2013

"Awesome cookies!!"

MY REVIEW
cherrylady User ID: 1073547 30437
Reviewed Aug. 8, 2011

"These are SO DELICIOUS! I didn't have cornflakes, so I just left them out. I had chopped pecans instead of peanuts. I'll make this recipe again and again!"

MY REVIEW
lisaandmilly User ID: 3519323 25790
Reviewed Apr. 15, 2010

"Very good cookie. I decreased the sugars to 3/4 c. each and it was still plenty sweet for my taste. I split the batch and added a few chocolate chips and raisins."

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