This is one of the best cookies in the whole world!

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Recipe Summary

Servings:
18
Yield:
3 dozen
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

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  • Cream together shortening and sugars. Mix in flour, salt, soda, baking powder, and oatmeal. Stir in coconut, eggs, vanilla, and nuts. Drop by teaspoonfuls onto cookie sheets.

  • Bake for 15 minutes. Cool on wire racks.

Nutrition Facts

362 calories; protein 5g; carbohydrates 46g; fat 18.3g; cholesterol 20.7mg; sodium 185.8mg. Full Nutrition
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Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/07/2008
I made a recipe very similar to this one and it turned out very well. Instead of shortening I used butter and I switched the vanilla and walnuts for almond extract and finely chopped almonds. Like someone else mentioned I added the eggs before the dry ingredients and the nuts/oats/coconut after the dry ingredients (folded them in). I hope that helps:) Read More
(18)

Most helpful critical review

Rating: 2 stars
10/05/2010
The cookie itself deserves three stars - it's an average decent oatmeal cookie. However the listing of ingredients and the directions are so poorly written that the recipe's rating has to be docked for it. The listing of ingredients is out of order and the method incorrect. Novice or beginner bakers will not know that the traditionally recognized method is to cream the sugar and shortening or butter together add the eggs one at a time beating well after each addition. Stir in the vanilla. Combine the flour salt baking powder and baking soda then add to your creamed mixture just until thoroughly mixed. Stir in the oatmeal coconut and walnuts last. (I also added a cup of dried cranberries which was a nice fall addition) I almost forgot to include the white sugar just because the list of ingredients was so out of order and mixed up! Finally I made my cookies larger than called for placed them on UN-greased cookie sheets and still only had to bake them for 12 minutes. I can't imagine how overbaked these would have been if teaspoonful-sized cookies were baked for 15 minutes. The cookies themselves were ok tho' a little on the dry side - I think reducing the flour to 1-1/2 cups would be a good modification to the recipe. I cannot recommend this recipe as written. Read More
(15)
20 Ratings
  • 5 star values: 14
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2
Rating: 4 stars
07/07/2008
I made a recipe very similar to this one and it turned out very well. Instead of shortening I used butter and I switched the vanilla and walnuts for almond extract and finely chopped almonds. Like someone else mentioned I added the eggs before the dry ingredients and the nuts/oats/coconut after the dry ingredients (folded them in). I hope that helps:) Read More
(18)
Rating: 2 stars
10/05/2010
The cookie itself deserves three stars - it's an average decent oatmeal cookie. However the listing of ingredients and the directions are so poorly written that the recipe's rating has to be docked for it. The listing of ingredients is out of order and the method incorrect. Novice or beginner bakers will not know that the traditionally recognized method is to cream the sugar and shortening or butter together add the eggs one at a time beating well after each addition. Stir in the vanilla. Combine the flour salt baking powder and baking soda then add to your creamed mixture just until thoroughly mixed. Stir in the oatmeal coconut and walnuts last. (I also added a cup of dried cranberries which was a nice fall addition) I almost forgot to include the white sugar just because the list of ingredients was so out of order and mixed up! Finally I made my cookies larger than called for placed them on UN-greased cookie sheets and still only had to bake them for 12 minutes. I can't imagine how overbaked these would have been if teaspoonful-sized cookies were baked for 15 minutes. The cookies themselves were ok tho' a little on the dry side - I think reducing the flour to 1-1/2 cups would be a good modification to the recipe. I cannot recommend this recipe as written. Read More
(15)
Rating: 1 stars
08/29/2002
When I first read the directions I was leary about stirring in the eggs after the dry ingreds. were added. I have never seen a recipe like this. Well I was astounded at how bad these cookies were. I wasted alot of nuts raisens and oats. My whole family was displeased it all went in the trash. The dough crumbled and wouldn't stay together enough to even make a ball shape. After cooking I found they had fallen apart on the sheet. I rechecked th recipe 4 times to see if I messed up it wasn't me it was the recipe. Mary Read More
(10)
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Rating: 5 stars
07/04/2008
These cookies may look plain (no chips or chunks) but they are delicious! The coconut and walnut work well together and the oatmeal makes them chewy and yummy. (I only baked mine until they were just turning golden not the full time.) A new favorite! Thanks for the recipe. Read More
(4)
Rating: 3 stars
04/23/2008
This was an okay cookie but I agree with the others that it might be a better cookie with butter rather than shortening. Read More
(4)
Rating: 5 stars
07/28/2008
As a proud Iowa native this recipe certainly caught my eye! I took one of the suggestions and used 1/2 butter and 1/2 shortening and the cookies were amazing. Next up: I think I'll use them for ice cream sandwiches. Read More
(4)
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Rating: 5 stars
01/08/2006
Fantastic recipe. My tip would be to use butter instead of shortening (makes all the difference). Also I found that when I baked the cookies a couple minutes longer than required to get them to golden brown-ness I found they were a little too hard albeit looking perfect. So if you're looking for a chewy cookie only go the allotted time. Read More
(2)
Rating: 5 stars
12/04/2006
Truely wonderful cookies! Everyone loves them...even my picky children. I used whole wheat flower instead of white...that way I can pack as much nutrition in as possible. Thanks! Read More
(2)
Rating: 5 stars
03/23/2009
This is the best cookie recipe in the world. It can take lots of tinkering and still be great. It's fine without the coconut or walnuts. My husband loves it with raisins; my daughter loves it with chocolate chips. I substitute whole wheat flour for health. Read More
(1)
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