Aunt Myrtle’s Coconut Oat Cookies
Total TimePrep: 30 min. Bake: 10 min./batch
Makesabout 5 dozen
- 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 sweetened shredded 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.
Editor's NoteTo 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.
Nutrition Facts1 cookie: 86 calories, 5g fat (3g saturated fat), 13mg cholesterol, 95mg sodium, 9g carbohydrate (5g sugars, 0 fiber), 1g protein.
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Jun 2, 2017
This was an ok cookie. My family thought there was too much coconut in the cookie. It probably would be a good cookie for someone who really loves coconut.
May 25, 2017
Really good cookies. I substituted coconut oil for butter and got the most amazing light crunchy cookie ever. I call them my health food cookies ??
May 22, 2017
The coconut really puts these oatmeal cookies over the top! Requested often.
May 22, 2017
I made these this morning and they are so delicious great job Auntie Myrtle! easy and had everything on hand.........excellent!
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.
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.
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.
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.
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.
Mar 31, 2015
Delicious toasty goodness! I made as written, no substitutions. My children like them, too.