When it comes to homemade sweet treats, cookies are almost always my first choice. You don’t need utensils to eat a cookie, they’re easy to pack along if you’re on the move, and you can dunk ’em. Who doesn’t love dunking a cookie in a cold glass of milk or a steaming hot cup of tea or coffee?
Yes, cookies have a lot of good stuff going for them and I guess that’s why I’ve always enjoyed baking them.
This past week I baked a favorite coconut oatmeal cookie recipe that I’ve had in my recipe box for several years now. I’ve always liked this recipe because it’s not overly sweet. The ingredients of oatmeal, coconut, and brown sugar are a tasty combo that give these cookies a really nice flavor.
I’ve always thought the flavors in these cookies made them more of a “grown-up” cookie, but I gave one to my one year old grandson and he happily carried it around, munching and smiling and asking for more. So I’ve changed my mind. These cookies are great for anyone ages 1 to 100!
Here’s how to do it:
Coconut Oatmeal Cookies
- 2 cups Oatmeal
- 2 cups Flour
- 1 cup Shredded Coconut
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 cup Butter – softened
- 1-3/4 cups Brown Sugar
- 2 Eggs
- 1 teaspoon Vanilla Extract
- 1/2 cup Chopped Walnuts (optional)
Combine the oatmeal, flour, coconut, baking soda, and salt in a medium size bowl and set aside. In a large size mixing bowl, with an electric mixer, mix together the butter, brown sugar, eggs, and vanilla.
Gradually add the dry ingredients to the butter/sugar mixture. I usually start out with my electric mixer, but have to switch to hand mixing towards the end as the batter will be too thick for most electric hand mixers.
Finally, mix in the chopped nuts if you are using.
Drop by spoonfuls on ungreased cookie sheets. Bake at 350 degrees for 10 minutes.
Remove from oven and let the cookies rest on the sheet for a minute or two. Then transfer the cookies to lay out on paper toweling or a wire cooling rack to finish cooling.
Makes about 4 dozen cookies.