“Toasting the oats and coconut adds an incredible flavor and texture to the traditional versions of oatmeal cookies. From the "Cook's Encyclopedia".”
READY IN:
20mins
YIELD:
18 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F.
  2. Lightly grease 2 baking sheets and the bottom of a glass, then dip the glass bottom in sugar.
  3. Spread the oats and coconut on an ungreased baking sheet, bake 8 to 10 minutes until golden brown, stirring occasionally.
  4. Using an electric mixer, cream the butter and sugars until creamy.
  5. Beat in the eggs one at a time, add the milk and vanilla.
  6. In a separate bowl, combine the flour, baking soda, salt and cinnamon and fold into the butter mixture.
  7. Add the toasted oats and coconut.
  8. Drop spoonfulls of the dough 1 1/2-inches apart on the prepared cookie sheets and flattened with the sugared glass bottom.
  9. Bake 8-10 minutes and transfer to a wire rack to cool.

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