This cookie recipe came to me by marriage. It is a favorite of my husband, Darrel… and now my son, Max. With the addition of oats and coconut, it is heartier than your typical chocolate chip cookie. If you want to make it even more sinfully delicious, you can add in toffee pieces!
Switching out shortening for half the butter makes it so they don’t get as dark when baking. But using all butter, makes them… well… buttery-er!?! It’s your choice. Either way is delicious. They work well with margarine too.
And, if you’re (ahem) lazy, or just want to save time, you can press this recipe into a 12×17″ Jelly Roll pan for bar cookies.
- 1 c. butter
- 1 c. brown sugar
- 1 c. white sugar
- 2 eggs
- 1 tsp. vanilla
- 2 c. oats (rolled or quick-cooking)
- 2 c. flour
- 1/2 tsp. salt
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 c. shredded coconut
- 2 c. chocolate chips
- 1 c. chopped nuts, optional
- Cream butter, sugars, eggs, and vanilla until light and fluffy.
- Stir dry ingredients into creamed mixture.
- Add coconut, chocolate chips, and nuts; mix well.
- Drop by rounded spoonfuls onto ungreased cookie sheet. Bake at 350° for 8-10 minutes.
- Spray your hands with cooking spray and press dough into a 12x17" Jelly Roll pan. Bake for 15 minutes.