This is a variation on a traditional oatmeal cookie. The white chocolate is a delicate touch to a rich, delicious cookie. Enjoy!

Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
15 mins
total:
40 mins
Servings:
24
Yield:
2 dozen
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • In a medium bowl, cream together butter, brown sugar, and white sugar. Mix in the egg and vanilla. Combine flour and baking soda; blend into creamed mixture. Stir in the rolled oats, coconut, and white chocolate chips. Drop dough by rounded tablespoons onto ungreased cookie sheets.

  • Bake for 10 to 12 minutes in preheated oven, or until lightly browned. Cool on wire racks.

Nutrition Facts

244 calories; protein 2.9g; carbohydrates 28.1g; fat 13.7g; cholesterol 34.8mg; sodium 140.6mg. Full Nutrition
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Reviews (105)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/09/2007
I've made these several times. Wonderful. However, made a few variations -- 2 eggs (makes them softer) increase flour to 1 3/4 cup, added 1 cup cranberries. They are great! I've had many requests for these - always give them to new neighbors as they move in. Try them! Read More
(44)

Most helpful critical review

Rating: 2 stars
10/17/2011
These cookies are dry way too much oatmeal. I will not make again. Read More
(2)
129 Ratings
  • 5 star values: 90
  • 4 star values: 31
  • 3 star values: 3
  • 2 star values: 4
  • 1 star values: 1
Rating: 5 stars
05/08/2007
I've made these several times. Wonderful. However, made a few variations -- 2 eggs (makes them softer) increase flour to 1 3/4 cup, added 1 cup cranberries. They are great! I've had many requests for these - always give them to new neighbors as they move in. Try them! Read More
(44)
Rating: 5 stars
01/24/2005
Just took these out of the oven and what a nice surprise, they were delicious! I changed a couple of things though. I omitted the 1/2 cup white sugar because I only had sweet coconut flakes. Also, I only added 2 cups of oats since another review mentioned the cookies not sticking together. Next time I would like to try splitting the flour between white and whole wheat. Read More
(24)
Rating: 5 stars
01/24/2003
I love these cookies. I left some in the oven for 10 min. The others I left in the oven for 12 min. I thought the cookies left for 10 min. were much better than leaving them in longer. Nice and chewy Read More
(17)
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Rating: 5 stars
12/08/2005
These are phenomenal! Absolutely delicious! Wish I had found this recipe sooner! I love oats coconut and white chocolate. These are some of the best cookies ever! I was concerned about the amount of butter and wanted to cut back to one cup but didn't want to negatively affect the cookies so I just left it as is. I only had medium eggs so I used one whole egg and one yolk. I used 1/2 cup whole wheat pastry flour. Baked 8 minutes for a soft chewy cookie. These are the best!!!! Read More
(11)
Rating: 5 stars
01/08/2012
I've been baking these for 6-7 years now and get rave reviews. It's a great recipe if you're looking for something rich and tasty but not chocolatey. I can't count how many times people have asked me for the recipe. They don't come out too pretty but they taste fantastic. I always use real butter ghirardelli white choc chips and the sweetened coconuts flakes (Baker's brand). About some of the complaints I've read--if your cookies are coming out too flat and runny looking it's because your butter melted too much (it's tempting to melt it in the microwave because there's so much). If you do let everything soften too much cool the dough for a bit before baking. I use a cookie scoop or tablespoon to measure these out. Also be generous with the space you give them on the sheet. They're...territorial. About some of the complaints I've read--if your cookies are coming out too flat and runny looking it's because your butter melted too much (it's tempting to melt it in the microwave because there's so much). If you do let everything soften too much cool the dough for a bit before baking. I use a cookie scoop or tablespoon to measure these out. Also be generous with the space you give them on the sheet. They're...territorial. Read More
(10)
Rating: 5 stars
03/07/2006
Wow, these were good!! Note that you can use old fashioned (non-instant) oats. That's all I had on hand, and they turned out great! Thanks so much for the recipe! Read More
(8)
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Rating: 5 stars
01/24/2003
They were delicious the day they were baked!:)) Wow nobody could quite get enough of them. But I saved them for our hike the next day and although they were still good then they weren't as good anymore! So just eat them right away... Read More
(8)
Rating: 5 stars
11/06/2006
No need to read any reviews... just follow instructions and you will be rewarded with the most incredible tasting cookies. I can't go back to eating plain choc chip cookies after eating these. Made half with white chips and half with semi sweet choc chips. Love them. Thank you so much for posting. Read More
(7)
Rating: 5 stars
07/31/2011
I love this recipe with my changes! I cut 1/4 cup of the butter out. I cut 1/4 cup of the white sugar out. I used 1/4 cup of wheat flour for some of the white. I only put in 2 cups of oats. I used 2 eggs. And my secret ingredient? I added 2 cups of shredded summer squash! Since it resembles the coconut nobody in my house noticed at all! My kids and husband are loving these cookies and I'm very happy they are secretly getting veggies! I'm so glad I found this recipe! Read More
(7)
Rating: 2 stars
10/17/2011
These cookies are dry way too much oatmeal. I will not make again. Read More
(2)
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