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.
Coconut Oatmeal Cookies – yield 7 dozen
1 1/4 Cup Margarine
3/4 Cup Brown Sugar
1/2 Cup White Sugar
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.
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