“This is a DELICIOUS oatmeal cookie recipe from my daughter's Redwall Cookbook. They are soft and chewy and unlike other oatmeal cookies I have tried. I'm writing the recipe as stated in the book but I used salted butter and sweetened coconut because that is what I had. I don't think they were too sweet because of it. Give them a try! Hope you like them.”
READY IN:
25mins
YIELD:
24 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 325°F Grease two baking sheets.
  2. Place the butter, sugar and syrup in a large saucepan. Heat gently until the butter has melted and the sugar has dissolved.
  3. In a bowl, stir together the oats, flour and coconut, then stir this into the melted butter mixture.
  4. In a small bowl, combine the baking soda with 1 teaspoon of hot water, then stir this mixture into the oat mixture.
  5. When the dough is cool enough to handle, scoop up a tablespoon at a time, form it into a ball and place it on the baking sheet. Space the cookies at least two inches apart.
  6. Bake until brown and crisp at the edges, 14 to 15 minutes.

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