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| COCONUT, OATMEAL, CHOCOLATE CHIP COOKIES | |
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1 1/4 c. butter 3/4 c. brown sugar, firmly packed 1/2 c. granulated sugar 1 egg 1 tsp. vanilla 1 1/2 c. all-purpose flour 1 tsp. baking soda 1 tsp. salt 1 1/2 c. oats 1 1/2 c. coconut 1 (12 oz.) pkg. chocolate chips 1 c. chopped black walnuts Heat oven to 350 degrees. Beat together butter and sugars until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda and salt and add to butter mixture, mixing well. Stir in oats and coconut; fold in chocolate chips and walnuts. Drop by rounded tablespoons onto ungreased cookie sheet. Bake 8 to 9 minutes for chewy cookies, or 10 to 11 minutes for crisp cookies. Remove to a wire cooling rack. Store in airtight container. | |
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recipe reviews #121038
Cindy (California) says:
Wow, I was not expecting these cookies to be as amazing as they are! I modified a little, by using semi-sweet and bitter-sweet chocolate chips. The bitter-sweet really stood out in these cookies, making them taste really decadent. Crispy on the outer edges, but chewy and chock-full of delectable goodies on the inside. I also baked them about 2 minutes longer than the recipe indicated. Perfect!
#131647
Zayzaymom (Oregon) says:
My 5 year old and I made these coconut chocolate chip cookies and love them. We used dark chocolate chips and skipped the walnuts, but they turned out "so yummy" as my daughter says!
#140399
Colleen (Ohio) says:
This is my new favorite cookie! I chilled the batter before forming cookies because they were hard to hold together, and used a whole bag of coconut which about equaled 2 cups. The best!
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I modified a little, by using semi-sweet and bitter-sweet chocolate chips. The bitter-sweet really stood out in these cookies, making them taste really decadent. Crispy on the outer edges, but chewy and chock-full of delectable goodies on the inside. I also baked them about 2 minutes longer than the recipe indicated. Perfect!