Coconut Oatmeal Cookies I Recipe

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Most Helpful Positive Review

Sep 28, 2003

This recipe has been used in my family for generations with a slightly different variation. We use either shortening or butter and add one (1) addtional cup of oatmeal. We also roll the dough into "logs" (about 2" x 6") then chill for about 1 hour. Then slice into 1/4" thick cookies. Either way, an absolute winning recipe.

—GEORGE RATCLIFF

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Most Helpful Critical Review

Nov 11, 2006

WAY too sweet. I can't believe other reviewers are adding sugar by rolling the dough in it. Makes my teeth hurt just thinking about it. I followed the recipe except that I added cinnamon per others' suggestions and added semi-sweet chocolate chips to half the dough. I was a little disappointed, but this recipe still has merit in that the buttery coconut flavor went very nicely with the oatmeal. Next time I will reduce the sugar, add nuts (personal preference), and use all butter. I may even add some more oatmeal and coconut so that the cookie has more substance. In my opinion, this is a great base for you to make alterations until it suits your taste.

—Noochie Mama

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169 Ratings

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Aug 31, 2005

These were absolutely delicious Darlene! Because some reviewers complained about their cookies coming out flat, I used heaping teaspoons of the baking soda and baking powder. I added chocolate chips to the mix and made rather large cookies that took about thirteen minutes to bake. Like others stated, even if the cookies don't appear to be done, take them out anyway and let them set up. Thanks for a terrific recipe!

—LINDA MCLEAN

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May 25, 2003

These cookies ROCK! This is an awesome recipe and you can mix it up a bit if you want! I added Chocolate Chips, Butterscotch Chips for more flavor. Be careful not to overbake - it's easily done.. I have made these twice in two weeks, once family came over a devoured them ALL! These are going on my Christmas cookie list. :)

—Lisa

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Mar 04, 2009

This cookie is so DELICIOUS!!! I did make a few changes to the original recipe based on the other reviews. I sustituted 1/2 cup of applesauce for the shortening and reduced the white and brown sugars to 2/3 cup each. Also increased the amts for baking soda and baking powder to 1 1/2 tsp each. I also added 1/2 tsp cinnamon and approx 1/4 tsp salt and 1 tsp cream of tarter. Also my "cups" for the oats and coconut were heaping. The dough was quite wet so I chilled it for about an hour. Once chilled I rolled it into balls (heaping TBSP size) and baked for 9-10 minutes until just turning golden. Let cool for a few minutes on pan and then removed. These cookies turned out chewy and perfect! They turned out the perfect shape and I had no problems with then being too flat! These are a new family favorite and will definately make again!! Next time I might add raisins or butterscotch chips, which would be very yummy as well!!

—JILLCOTT

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Aug 30, 2003

These cookies are fantastic!!! I made balls about 3/4" in diameter and got 5 dozen delicious thin, crispy cookies. I added chocolate chips to some of them and raisins to some others, and they came out great!!! My family especially liked the ones with raisins. This recipe is definitely a keeper!

—MAINEPOTATO

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Feb 05, 2008

This recipe was so easy that I was able to make it with baby on hip. I halved the recipe and made four minor changes: * I used only butter (no shortening on hand). * I added a little extra oatmeal as previous reviewers suggested. * I mixed all the ingredients together in my Kitchenaid (I didn't separate wet and dry). * I shortened the cooking time until the cookies appeared baked on the sides and still moist in the middle. The end result was wonderful. The buttery coconut taste was warm and exotic. The coconut and oatmeal added a nice texture. The cookies were a little flatter than most recipes I have made, but undercooking them allowed them to remain moist. I will definitely make this recipe again.

—Taliarose

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Aug 14, 2007

Just made these cookies 10 minutes ago and they are great! I did add all the suggestions listed-pinch of cinnamon,salt, and cream of tartar. I was out of vanilla so experimenting used a dash of vanilla flavored coffee and they turned out fine. But a strong hand is needed when mixing the ingred. at the end. Also watch the timing as suggested-very important. Thanks for your great recipe!

—ah

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Nutrition

Calories
223 kcal
11%

Carbohydrates
31.6 g
10%

Cholesterol
28 mg
9%

Fat
9.9 g
15%

Fiber
1.3 g
5%

Protein
2.6 g
5%

Sodium
118 mg
5%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Coconut Oatmeal Cookies I

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 223
Calories from Fat: 89

% Daily Value *
Total Fat 9.9g 15 %
Saturated Fat 4.5g 23 %
Cholesterol 28mg 9 %
Sodium 118mg 5 %
Potassium 66mg 2 %
Total Carbohydrates 31.6g 10 %
Dietary Fiber 1.3g 5 %
Protein 2.6g 5 %
Sugars 18.5g
Vitamin A 3 %
Vitamin C 0 %
Calcium 3 %
Iron 10 %
Thiamin 14 %
Niacin 10 %
Vitamin B6 1 %
Magnesium 5 %
Folate 13 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.