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Nutrition Facts
Serving Size 1 cookies 67g Recipe makes 24 cookies)
Calories 301
Calories from Fat 126		(42%)
Amount Per Serving		%DV
	Total Fat 14.1g	21%
	Saturated Fat 9.7g	48%
	Monounsaturated Fat 2.6g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 37mg		12%
Sodium 188mg		7%
Potassium 114mg		3%
Total Carbohydrate 41.3g		13%
	Dietary Fiber 1.1g	4%
	Sugars 28.6g
Protein 3.2g		6%
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The Best Oatmeal Cookies I've Found!

Recipe #113788 | 40 min | 10 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Jill4man
Mar 21, 2005

I got this recipe from my mother-in-law years back and love it. No raisins so it appeals to everybody...and believe me you will get good reviews on this one. Always use real butter, and whatever you do....DO NOT OVERBAKE your cookies!! The butterscotch chips are optional, or you can substitute for white chocolate, chocolate, or mini M&M's...or use them all and call them Monster Cookies!! Oh, and I always double the recipe because by the time you take some to work, give some to the neighbors, and send some to school there won't be any left for you!

24 cookies (change servings and units)

Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 cup packed light brown sugar
1 cup sugar
2 large eggs
1 teaspoon vanilla
2 cups raw quick-cooking rolled oats
3 1/2 ounces flaked coconut
12 ounces butterscotch chips (or chocolate etc)

Directions

1
Preheat over to 375°.
2
Combine flour, baking soda, and salt; set aside.
3
In a large bowl cream butter, sugars, eggs and vanilla until light and fluffy.
4
At low speed beat in flour mixture.
5
Stir in oats and coconut until well blended. Add chips if desired.
6
Drop by slightly rounded teaspoons 2" apart.
7
Bake until just turning golden brown around edges, roughly 10-12 minutes.

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Featured Reviews for This Recipe

From: Chef Lady Valdez

On May 2, 2008

This recipe was good, but very sweet. I skipped the coconut and my husband & other family members thought they were delicious! i will definitely be making these again. Thanks for posting your "oh so yummy" recipe. =)

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From: Chef #521629

On Mar 17, 2008

This recipe is great. I did make a few adjustments based on what I had in the house — I subbed out half of the white flour with 1/2 c almond meal flour and 1/2 c brown rice flour. Didn't have any coconut and only a few raisins, so I added in a few handfuls of sliced almonds instead. These cookies were chewy, sweet, buttery — yum!

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From: MarlaM

On Aug 5, 2007

We really liked these. I left out the coconut, because none of us like it, but I added both butterscotch and simi-sweet chocolate chips. I got way more than 24 cookies - maybe 34. Thanks for the recipe!

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From: um-um-good

On Mar 23, 2005

The name says it all! these are the best oatmeal cookies i've found! i made them with chocolate chips as i am a choco-holic. they were perfectly moist! my only word of caution, do not be tempted to cook these longer than the suggested time. when i made the first batch and checked them they were brown but i thought mine weren't cooked enough so i increased the cooking time. BIG MISTAKE! they tasted great right out of the oven; however, once they cooled they got really hard. still wonderful-i just microwaved them and they softened. this has replaced all my other oatmeal cookie recipes!! thanks for sharing the best oatmeal cookie recipe with the rest of us!

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