Reviewed: Jul. 28, 2009

these are the cookies of my childhood and I love them still. Now, I make them with my children. It's a great recipe for lots of helping hands as there are lots of things to measure. These are worth the time!

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carjac1

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Reviewed: Mar. 22, 2009

This is the best cookie recipe in the world. It can take lots of tinkering and still be great. It's fine without the coconut or walnuts. My husband loves it with raisins; my daughter loves it with chocolate chips. I substitute whole wheat flour for health.

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JANEBELLOWS

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Reviewed: Jul. 28, 2008

As a proud Iowa native, this recipe certainly caught my eye! I took one of the suggestions and used 1/2 butter and 1/2 shortening and the cookies were amazing. Next up: I think I'll use them for ice cream sandwiches.

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elliott f.

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Reviewed: Jul. 7, 2008

I made a recipe very similar to this one, and it turned out very well. Instead of shortening I used butter, and I switched the vanilla and walnuts for almond extract and finely chopped almonds. Like someone else mentioned, I added the eggs before the dry ingredients and the nuts/oats/coconut after the dry ingredients (folded them in). I hope that helps :)

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atuan

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Reviewed: Jul. 4, 2008

These cookies may look plain (no chips or chunks) but they are delicious! The coconut and walnut work well together, and the oatmeal makes them chewy and yummy. (I only baked mine until they were just turning golden, not the full time.) A new favorite! Thanks for the recipe.

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Rachel

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Reviewed: Apr. 27, 2008

These cookies are great! I am addicted to them. I used half butter and half shortening. Crispy outside, semi chewy inside. Try these and enjoy the flavor and texture.

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Carla Waltersdorf

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Reviewed: Apr. 23, 2008

This was an okay cookie, but I agree with the others that it might be a better cookie with butter rather than shortening.

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Kendra

Cooking Level: Intermediate

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Reviewed: Dec. 4, 2006

Truely wonderful cookies! Everyone loves them...even my picky children. I used whole wheat flower instead of white...that way I can pack as much nutrition in as possible. Thanks!

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ANNIEK1

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Reviewed: Jan. 8, 2006

Fantastic recipe. My tip would be to use butter instead of shortening (makes all the difference). Also, I found that when I baked the cookies a couple minutes longer than required to get them to golden brown-ness, I found they were a little too hard, albeit looking perfect. So if you're looking for a chewy cookie, only go the allotted time.

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BETHEROO

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Reviewed: Jan. 10, 2003

There's some work and expense involved in making these cookies, but it's well worth it! You will easily become addicted. These cookies have become a Christmas special treat.

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LADYSLEW

Cooking Level: Expert

Home Town: Newark, Delaware, USA

Living In: Baltimore, Maryland, USA

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Reviewed: May 29, 2000

When I first read the directions I was leary about stirring in the eggs after the dry ingreds. were added. I have never seen a recipe like this. Well I was astounded at how bad these cookies were. I wasted alot of nuts raisens and oats. My whole family was displeased, it all went in the trash. The dough crumbled and wouldn't stay together enough to even make a ball shape. After cooking I found they had fallen apart on the sheet. I rechecked th recipe 4 times to see if I messed up, it wasn't me it was the recipe. Mary

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