These amazing oatmeal cookies have been a consistent theme in my life. They have ruined me for all oatmeal cookies. Perhaps it's the "secret ingredient" that makes them so amazing. Perhaps it's the chewiness of the oats. Whatever it is, you won't be able to stop after eating 1... 2... 3... 4...
I made these this weekend to satisfy a sweet tooth (or teeth as I seem to have). They are perfect on their own or dunked in milk if you're a cookie-dunker like me. They are not you're typical oatmeal raisin spice cookies. They have a much more mild flavor with just a hint of cinnamon. This simplicity makes them so wonderful and my preference when it comes to oatmeal cookies.
The secret ingredient... coconut!
Grandma Carol's Oatmeal Cookies
1 C. Butter
1 C. White Sugar
1 C. Brown Sugar
1 tsp. vanilla
1 1/2C. Flour (I use whole wheat)
1 tsp. salt
1 tsp. baking soda
1/2 tsp. cinnamon
3 C. Old Fashioned Oats
1 C. shredded coconut (I used sweetened)
1 C. chopped walnuts (I usually omit this, not a fan of nuts in baked goods)
Place the first six items in a large mixing bowl and beat until light and fluffy.
Add flour, salt, baking soda, and cinnamon, beat until well mixed.
Add the oats coconut, and nuts and mix.
At this point you can drop by spoonfuls onto a cookie sheet and bake at 350 degrees for 10-12 minutes or until they are light golden brown. (DO NOT OVER BAKE) And they are DELICIOUS.
OR THEY ARE OUT-OF-THIS-WORLD DELICIOUS IF:
You divide the dough into two or three sections and make logs out of them by rolling and shaping in wax paper.
Seal the wax paper around the dough by folding the edges under and refrigerate overnight.
Slice aprox. 1/4 inch slices and bake at 350 for 10 - 12 minutes or until light golden brown.
Do NOT over bake.