One of Grandma Dorothy's much sought after recipes. These oatmeal cookies are wonderfully chewy and are made with oil instead of butter or margarine so they appeal to the heath conscious. One is never enough!

Recipe Summary

prep:
18 mins
cook:
12 mins
total:
30 mins
Servings:
36
Yield:
3 dozen
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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). Grease cookie sheets.

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  • In a large bowl, stir together the flour, baking soda, salt, white sugar, brown sugar, oats and coconut. Make a well in the center and pour in the oil, eggs and vanilla. Mix well using your hands or a wooden spoon. Roll the dough into walnut sized balls and place 2 inches apart onto the prepared cookie sheets. Flatten slightly with a fork.

  • Bake for 10 to 12 minutes in the preheated oven, cookies should be a very light brown and chewy - not crisp. Cool for a couple of minutes on the baking sheets before removing to wire racks to cool completely.

Nutrition Facts

118 calories; protein 1.4g 3% DV; carbohydrates 16.3g 5% DV; fat 5.4g 8% DV; cholesterol 10.3mg 3% DV; sodium 91.7mg 4% DV. Full Nutrition
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Reviews (135)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/14/2004
I added 1/2 teaspoon of baking powder because I read the review that said they were flat. They were delicious, pretty, and chewy. I will definitely make them again and again!! Read More
(41)

Most helpful critical review

Rating: 3 stars
07/20/2010
These came out all right. I tried replacing the oil w/ apple sauce and baking soda with baking powder (I was out) and they just tasted too cakey. Oh well next time I won't mess with the ingredients! Read More
(4)
148 Ratings
  • 5 star values: 104
  • 4 star values: 38
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
01/14/2004
I added 1/2 teaspoon of baking powder because I read the review that said they were flat. They were delicious, pretty, and chewy. I will definitely make them again and again!! Read More
(41)
Rating: 5 stars
03/15/2006
My dad recently had heart surgery, so I was thrilled to find a cookie recipe that called for oil instead of solid fats. I used canola oil, omitted the coconut, threw in an extra handful of oats, and added some Hershey's Special Dark chips for a heart-healthy cookie that everybody really liked. Thank you for posting this!! Read More
(36)
Rating: 5 stars
12/01/2010
This was a tasty recipe to mix up and cook quickly. I skipped the coconut and added 1 cup of white chocolate chips. I reduced both sugars to 3/4 c. each, and reduced the oil to 1/2 cup. After mixing, the batter seemed a bit dry, so I put in a tad more oil. Very good flavor, and the texture is great - somehow they are chewy, crispy, and soft all at the same time. The first pan I cooked a full 12 minutes; these came out kind of crunchy, but still a little chewy, and very good. The second and subsequent pans, I cooked more like 9-10 minutes (took them out just before they looked done), let them cool on the pan for 2 minutes. These were our favorites. Delicious recipe and a bit healthier using oil vs. butter. Thanks for sharing it. Read More
(32)
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Rating: 5 stars
12/16/2005
This is my favorite cookie recipes. I printed this one off a couple of years ago. It is my go to recipe for an easy and delicious cookie. My husband goes wild for these! I find that one can decrease the amount of oil and sugar and still have a very delicious and chewy cookie! The trick is not to overbake them and to let them cool a bit before removing from pan. I gave these out to neighbors and friends this year for Christmas. (No one knows my secret--Allrecipes.com!) :) Read More
(26)
Rating: 5 stars
06/03/2007
Delicious! I am trying to avoid as much fat in my diet as possible (due to gallbladder issues) so these were perfect! I tend to find oatmeal cookies lacking something and I think I know what it is. The oats need to be toasted (I toasted very slowly in a dry non-stick pan until golden brown). I also toasted the coconut. I used 2 eggs equivalent in egg whites and subbed 1/4 c applesauce for 1/4c oil. They are very sticky and hard to roll at first but once in the fridge and cooled down they are much easier to work with. I am also freezing some dough I will let you know how it turns out. I think I cooked them for a bit longer than called for but I like my cookies crisper. They turned out crispy on the egdges and chewy and moist in the middle. I will be making these on a regular basis. THANK YOU!! The dough froze well I rolled the log shaped dough in parchment paper and then Saran wrap and put it in a Ziploc freezer bag. Let it defrost in the fridge and baked them sliced right off the log. Still very good! Read More
(16)
Rating: 5 stars
01/05/2004
These cookies took only ten mintues to prepare and that's a plus for a girl with an impatient sweet-tooth! These were fantastic and I will double the batch next time! Read More
(13)
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Rating: 5 stars
02/10/2005
I cut the white sugar to 1/4 cup and these were so good!!! I also added more vanilla cinnamon and white chocolate chips. We will definalty make these again! Read More
(13)
Rating: 5 stars
07/19/2010
These are wonderful I did make a few minor alterations to the recipe I subbed 1/2 cup of the oil with plain fat free yogurt and reduced the white sugar by 1/2 cup and tossed in a few chocolate chunks. Read More
(9)
Rating: 4 stars
01/05/2004
The BEST chewy cookie! And a snap to make. I will make this again and again. Read More
(8)
Rating: 3 stars
07/20/2010
These came out all right. I tried replacing the oil w/ apple sauce and baking soda with baking powder (I was out) and they just tasted too cakey. Oh well next time I won't mess with the ingredients! Read More
(4)
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