- Jul 8, 2004
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1 CUP BUTTER – SLIGHTLY SOFT
1 ¼ CUP PACKED – BROWN SUGAR
¾ CUP WHITE SUGAR
2 tsp. VANILLA EXTRACT
1 tsp. EACH – BAKING SODA & BAKING POWDER
½ tsp. SALT
2 ¼ CUPS – ALL PURPOSE FLOUR
1 CUP – QUICK COOKING OATS
1 ½ CUP SHREDDED – SWEETENED COCONUT
1 CUP CHOPPED WALNUTS { OPTIONAL }
1 – Preheat oven to 350. Cream together butter and sugars until they are well combined.
2 – Add 1 egg and then mix until it’s fully incorporated. Then add the second egg and the vanilla, and mix everything is evenly incorporated.
3 – Add baking soda, baking powder and salt to the wet mixture. Mix till all is well – distributed.
4 – Add about ½ your flour, and mix until the flour is JUST incorporated. Then scrape down the sides of your bowl, and then add the 2nd ½ of your flour, mixing until just incorporated. You don’t to OVERMIX here or you will have TOUGH COOKIES.
5 – Add oatmeal, coconut, nuts – mixing until JUST INCORPORATED !!
6 – Roll dough into balls or use a cookie scoop to evenly portion out the dough. If your rolling out by hand you will want a ball that is a little over an inch in diamete4r and this should give you 6 dozen cookies. J
7 – Place the dough balls onto a baking sheet lined with parchment paper leaving a 2 inch space between each cookie. ( I did not use parchment paper ). Bake about 8 – 10 minutes till light brown & puffy on top. You should end up with a moist and very chewy cookie. Let cookies cool on baking sheet for about 5 minutes then move to a cooling rack. Then place into a Ziploc bag or airtight container for up to a week.
1 ¼ CUP PACKED – BROWN SUGAR
¾ CUP WHITE SUGAR
2 tsp. VANILLA EXTRACT
1 tsp. EACH – BAKING SODA & BAKING POWDER
½ tsp. SALT
2 ¼ CUPS – ALL PURPOSE FLOUR
1 CUP – QUICK COOKING OATS
1 ½ CUP SHREDDED – SWEETENED COCONUT
1 CUP CHOPPED WALNUTS { OPTIONAL }
1 – Preheat oven to 350. Cream together butter and sugars until they are well combined.
2 – Add 1 egg and then mix until it’s fully incorporated. Then add the second egg and the vanilla, and mix everything is evenly incorporated.
3 – Add baking soda, baking powder and salt to the wet mixture. Mix till all is well – distributed.
4 – Add about ½ your flour, and mix until the flour is JUST incorporated. Then scrape down the sides of your bowl, and then add the 2nd ½ of your flour, mixing until just incorporated. You don’t to OVERMIX here or you will have TOUGH COOKIES.
5 – Add oatmeal, coconut, nuts – mixing until JUST INCORPORATED !!
6 – Roll dough into balls or use a cookie scoop to evenly portion out the dough. If your rolling out by hand you will want a ball that is a little over an inch in diamete4r and this should give you 6 dozen cookies. J
7 – Place the dough balls onto a baking sheet lined with parchment paper leaving a 2 inch space between each cookie. ( I did not use parchment paper ). Bake about 8 – 10 minutes till light brown & puffy on top. You should end up with a moist and very chewy cookie. Let cookies cool on baking sheet for about 5 minutes then move to a cooling rack. Then place into a Ziploc bag or airtight container for up to a week.
