These cookies take me back to my childhood. I've been making them since I was a kid and is one of the first recipes that I added to my arsenal. To this day they still taste great.
Oatmeal cookies are typical enough, but these have a bit of a twist. Instead of the usual raisins and walnuts these cookies are chock full of sweetened coconut which makes them really moist and chewy.
I love coconut but if you don't you can easily replace it with raisins, walnuts, dried sour cherries...whatever you want. The possibilities are endless.
Oatmeal Coconut Cookies
1 cup butter, at room temperature
1 cup granulated sugar
1 cup brown sugar
2 large eggs
1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
3 cups oats (old-fashioned or quick-cooking)
1 1/2 cups sweetened shredded coconut
Preheat oven to 375 degrees.
Cream butter and sugars until light and fluffy.
Add eggs one at a time and beat until well combined, scraping down bowl as needed.
Mix in flour, baking soda and salt. Add oats and coconut.
Drop by big tablespoonful on a lined cookie sheet.
Bake for about 15 minutes or until golden brown.