A delicious chewy oatmeal cookie. For variety , you can substitute raisins for the dates or walnuts for the pecans.

Star

Gallery

Recipe Summary

Servings:
36
Yield:
6 dozen
Advertisement

Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

    Advertisement
  • In a medium bowl, cream together the shortening, white sugar, brown sugar and honey until light and fluffy. Stir in the milk and vanilla. Sift together the flour, baking soda and salt, stir into the creamed mixture. Then stir in the coconut, oats, dates and pecans.

  • Drop dough by rounded teaspoons onto unprepared cookie sheets. Bake for 11 to 12 minutes for soft cookies, 13 to 14 minutes for crispy cookies. Remove cookies from baking sheets to cool on wire racks.

Nutrition Facts

195 calories; protein 1.9g; carbohydrates 24.3g; fat 10.6g; cholesterol 5.3mg; sodium 77.4mg. Full Nutrition
Advertisement

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/27/2002
This makes a great cookie - my husband asked for another batch and it's hard to find a recipe he likes better than his mom's! Read More
(9)

Most helpful critical review

Rating: 2 stars
10/07/2002
Sorry but I thought these were very bland. I wouldn't make these again! Read More
12 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
09/27/2002
This makes a great cookie - my husband asked for another batch and it's hard to find a recipe he likes better than his mom's! Read More
(9)
Rating: 5 stars
03/29/2008
OMG! When the man in the house says 'keep that recipe' - it's a top 5 keeper! Fabulously easy; I baked them 11 to a sheet - 4 on the outside and 3 up the middle - giving them a bit of room to spread. Used a basic cookie scoop and packed them a smidge generous. Baked them 13 minutes per tray - and I put the upper rack 'up' a level. Came out chewy, not crisp (and I think these would be good crisp, too). I used dates and pecans as listed, but I'm positive that chocolate chips would be good as well. I'm putting this one in the holiday rotation this December. I expect my mom will be looking for the recipe. Read More
(6)
Rating: 5 stars
09/25/2003
Really excellent cookie!!ALL of my family loved them! Read More
(5)
Advertisement
Rating: 5 stars
11/28/2007
Great Cookie! I substituted chocolate chips for the raisins and left out the nuts. Cookies have a nice chewy texture and the coconut adds nice flavor. I think this would be a GREAT bake Sale cookie:) Read More
(2)
Rating: 4 stars
05/29/2009
Did I miss where the egg was added? I beat egg and added same time as milk. I substituted half the flour w/ whole wheat flour, and instead of shortening, used 1/2 c. butter and 3/4 c. coconut oil. Also, I used sucanat instead of white sugar. Creaming the shortening/sugar doesn't quite come out the same, but the cookies were still great! Read More
(2)
Rating: 5 stars
08/06/2010
Deeelicious! I used all butter chocolate chips instead of the fruit and nuts and subbed 1/4 c ground flaxmeal for 1/4 c of the flour. Got to love hidden goodness. These will be a new favorite cookie in our house. Read More
(2)
Advertisement
Rating: 5 stars
10/21/2002
Kids loved this - a big hit! Read More
(2)
Rating: 5 stars
01/24/2015
The very best oatmeal cookies I've ever had! Just the way I like them! Chewy! Read More
(1)
Rating: 5 stars
02/07/2013
These were really good and chewy just like the name says. I omitted the coconut though since I didn't have any but I think they'd even be better with coconut next time. Read More
Rating: 2 stars
10/07/2002
Sorry but I thought these were very bland. I wouldn't make these again! Read More
Advertisement