Coconut Oatmeal Cookies

These are a favourite around here. Whenever I make these, I always send some to work with Nathan because the batch yields over 7 dozen. I haven’t had any complaints from his coworkers 😉

It is optional to add chocolate chips, but I would think you’re crazy if you didn’t. Or maybe a serial killer? The choice is yours.

I always start off baking by letting the sugar, eggs, butter & vanilla mix for about 3-4 minutes until it becomes fluffy. Then I start adding in my other ingredients. 

Here is what my butter and sugar mixture looks like:

Once it’s fluffy enough, I add in my baking soda, coconut, flour and quick oats. 

Lastly, I add in my chocolate chips…which are optional (if you’re crazy).

I always make small cookies, maybe because when you eat 10 it only counts as 3?? I don’t know. They’re just so fun and cute! I use this small scoop by Pampered Chef and it works like a charm. The scoop is about the size of a Tablespoon. Keep in mind that my baking times will vary based on the size of scoop you use.

I fit 2 dozen balls of dough onto my cookie sheets. 

Voila! 

Coconut Oatmeal Cookies – yield 7 dozen

Ingredients:

1 1/4 Cup Margarine

3/4 Cup Brown Sugar

1/2 Cup White Sugar

1 Egg

1 1/2 tsp Vanilla

1 1/2 Cup White Flour

1 tsp Baking Soda

2 1/2 Cup Quick Oats

3/4 Cup Unsweetened Shredded Coconut

1 1/2 Cup Milk Chocolate Chips (optional)

Preheat oven to 375F. Cream margarine, sugars, egg and vanilla together until fluffy (about 3-4 minutes). Sift dry ingredients together (flour, baking soda, shredded coconut, oatmeal) and slowly add into mixer. Add in chocolate chips if using them. Use scoop the size of 1 Tbsp. 

Bake cookies at 375 for 6-8 minutes. Yield 7 dozen.

Printable Version Available 

Let me know how these turn out for you!!
Enjoy!
Bay
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