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Oatmeal Chocolate Coconut Chewy

SUBMITTED BY: Woody Broadhurst PHOTO BY: JCH514

"A chewy oatmeal cookie with chocolate chips, shredded coconut, and chopped nuts. Great with or without nuts and coconut."

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Read Reviews (45)

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Original recipe yield 5 dozen

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1 cup butter, softened
1 1/4 cups packed brown sugar
1/2 cup white sugar
2 eggs
2 tablespoons milk
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt (optional)
3 cups rolled oats
2 cups semisweet chocolate chips
1 cup chopped walnuts (optional)
1 cup shredded coconut

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the milk and vanilla. Combine the flour, baking soda and salt; stir into the sugar mixture until well blended. Stir in the oats, chocolate chips. walnuts and coconut until evenly distributed. Drop by rounded tablespoons onto ungreased cookie sheet.
Bake 10 to 12 minutes in the preheated oven for a chewy cookie or 14 minutes for a firmer cookie.
Cool for 1 minute on the cookie sheet and then remove to wire rack. Cool completely and then store in tightly sealed container.

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REVIEWS

Reviewed on Jan. 27, 2008 by MYLEEN

This is a thousand dollar recipe, I've been looking for something like this for awhile!... MORE

Reviewed on Aug. 3, 2007 by Bob K

Greatest cookie recipe ever! I substitute milk chocolate for semi-sweet morsals and use... MORE

Reviewed on Oct. 16, 2007 by Love2Cook

AWESOME cookies. My husband, who likes crispy cookies, and I, who like 'gooey' cookies, both... MORE

Reviewed on Jan. 21, 2007 by Jessica

I added bits of toffee, best cookies ever!! MORE

Reviewed on Dec. 12, 2005 by SIPREANO

This is the best oatmeal cookie ever!! The coconut adds a moistness and chewiness that other... MORE

Reviewed on Feb. 8, 2007 by alicia

mmmmm ... these came out so good!!! I skipped the coconut and they were delicious and the... MORE

Reviewed on May 11, 2006 by DENIRAZ

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

DENIRAZ
May 11, 2006

Oh YUM! My new favorite cookie. My only changes: only had 3/4 c butter, so I added 1/4 c shortening, I also added another cup of coconut, and used 1 1/2 c of dark chocolate chips instead of semi sweet. My young boys and I prefer dark over semi-sweet, and also added 3/4 tsp of cinnamon. Then I refriderated for 1 hour. These cookies are hard to mix my hand, but my beautiful BOSCH mixer with cookie paddles made lite work of it. The dough was a little hard to make "stick" together. I rolled 1 1/2 inch dough balls and baked at 350 degrees for 11 min. with the first dozen, then 14 min. with the 2nd dozen. My convection oven is right on target with the lower cooking times with most recipes. The first dz was, I thought, a little undercooked, but turned out fine after it cooled completely. The 2nd dz at 14 min. was better though. They made full (not flat) 2 1/2 - 3 inch cookies. They were rich and flavorful. I saved the other half of the dough in the freezer for later. I may actually cut back on the chocolate chips next time, only b/c a 12 oz bag was more than enough, quantity and richness wise. My sons beg to differ, however. Thanks for this great recipe. My search is over!

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Oh YUM! My new favorite cookie. My only changes: only had 3/4 c butter, so I added 1/4 c... MORE

Reviewed on May 28, 2008 by OhioKerry

I used 1/2 butter, 1/2 shortening, a bit less sugar, no nuts (will us

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