Coconut Oatmeal Cookies

From: Lighthouse Rita

On Nov 13, 2009

My husband absolutely loved this cookie. (It was a little sweet for me.) I followed the recipe, except I used butter instead of shortening. I added the raisins. Thanks for sharing.

From: Dimpi

On Nov 4, 2009

Very good cookies! Halved the recipe and used all butter, fresh grated coconut instead of sweetened flakes and no chips. The taste and flavor were terrific but they spread out quite a bit. I expected that they would end up crisp but even after they cooled they were chewy (my favorite kind). Must be the coconut keeping them soft. I think it's the altitude (I'm at 5000ft) and all butter that made them spread, so next time I want to make these mods - 1/2 oil, 1/2 butter, no baking soda and 3/4 plain sugar. Oh, and I tried chilling the dough but it didn't make a significant difference. Thanks for a great recipe, Barb! Edited to add - 9 min was the perfect baking time for me.

From: alijen

On May 8, 2004

A really good cookie! I used chopped walnuts instead of chocolate or raisins, and added and extra half-cup of coconut, just to finish off the bag. And tried to make them a little healthier by substituting Splenda for the sugar, 1 cup whole wheat flour for one cup of white flour, egg whites instead of a whole egg, and used only half the recommended oil (other half came form apple sauce). So, even with these modifications I loved the results! And I also got a LOT of cookies, so sclae down the recipe if you're not making them for a bunch of people. I will make them again of course!

From: Chef #164929

On Sep 27, 2004

I made this recipe this weekend to satisfy an oatmeal cookie craving that I had. It was wonderful! I substituted splenda for the white sugar and wheat flour for half of the white flour and I used raisins. I baked for only nine minutes. Also, this made so many cookies that I had to freeze half the dough. Excellent recipe! This is a definite keeper!