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.
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VERIFIED BY Taste of Home Test Kitchen
- 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 sweetened shredded coconut
- 1 cup salted peanuts
- 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
Reviews forChewy Oatmeal Cookies with Coconut
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Reviewed Dec. 6, 2013
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!"