Dad's Cookies

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!!

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!!

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.

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!) :)

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!

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!

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!

This cookie recipe is really, really good. It was moist and VERY chewy--and chewy is good :o). Only thing is that personally, I thought it was too sweet. I even cut the white sugar to 3/4 cup and omitted the coconut---BUT---take it into account that I am a 'salty' muncher--not sweet. Very good oatmeal flavor---it is a keeper! Thanx for the recipe!!!

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.

Delicious and rich tasting cookies! I picked these because they use oil (I used canola). Used half white and half whole-wheat pastry flour, and sea salt (it tastes better). Added 1/2 cup raisins, 1/2 cup chopped walnuts, and 1/2 cup chocolate chips. I used the electric mixer and dropped spoonfuls onto the cookie sheets. Mine spread out a lot while baking. They disappeared quickly! We loved em! Thanks for recipe.

The BEST chewy cookie! And a snap to make. I will make this again and again.

Ok well they didn't rise like the pic I see but I made a few changes so that could be why. Ran out of oatmeal and only had 1/2 cup so replaced the rest with buckwheat flour (what I had on hand). Subbed the white sugar with 1/3 cup of honey. Used shredded instead of flaked coconut. And I have kids - gotta add choco chips! Oh and since I love cinnamon, I added maybe 1 tsp of that. They took a bit longer to bake, were too soft while warm to eat, but once they cooled, amazing taste! I wish I could customize this one but I'm not a paying member so there goes that idea. :) Great recipe though, I am sure even without all my subs the original would be just as amazing.

These were great! The batter seemed greasy but once baked they were delicious! I did transfer them to paper towels to cool before plating them.

Great recipe, just too sweet! Cut the sugar in half and it's delicious. I changed the recipe as follows: 1/4 tsp salt, 1/2 cup brown sugar, 1/2 cup white sugar, 1 cup rolled oats, 1 heaping cup coconut. All the rest the same ;-)

My husband baked these after changing the recipe to include butter instead of the oil because he likes the flavor butter adds to baking. He used fresh grated coconut rather than the flaked coconut, and added chopped walnuts. The cookies did spread out quite a bit, but despite their being sort of thin, they are chewy, besides being super delicious! These are now my favorite home made cookies.

I wasn't blown away, but it was good. The only thing I did was adding the 1/2 tsp. baking powder so it would stand up a little more as others mentioned, and cut the sugars in half. It was plenty sweet. Raisins are a good addition. The batter will be quite oily but the cookies will turn out fine.

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!

I just made these for the first time. They are soooo good. Made them exactly as is and wished I had doubled the recipe. Mine looked perfectly round and flat because I rolled into a ball and flattened with a fork slightly like it says to. It's supposed to look like that. It's good for stacking and taking to a party. Don't keep it in the oven until it looks done. Take it out as soon as you see it slightly browned. It will cook more on the pan. Yummy chewy cookies. I might lessen the oil next time just because the cookies feel oily when you handle them. But this is definitely a keeper.

I love these cookies. They are my favorite oatmeal cookies and I eat nearly the entire batch every time I make them. (oops!) After reading other reviews I only use 1/2 cup each for the sugars, and I never have coconut, so that's left out. I decrease the oil to just a little more than half a cup because of the missing ingredients. And in my latest batch I tried adding 2 tablespoons cocoa powder and they are fantastic!

I totally screwed up when I was making these by adding 1 1/2 cups coconut instead of 1/2 cup, but they still turned out!!! Love the fact that you make these all in one bowl too. A keeper.

5 stars with alterations. I tried this with the recommended extra 1/2 t of baking powder and cut the sugar to 1/2 c brown sugar and 1/4 c white sugar, but I think they would be better without the extra baking powder and 1/2 c of both sugars. I also added chopped almonds and dried fruit - dried apricot pieces work really well with this recipe. Baking for 11 minutes turned out about right. Everyone at work loved them!

Best Cookie ever! Everyone loves these cookies when they come over.

Good cookie. Instead of 3/4 tsp salt added 1tsp salt. Added 1 tsp cinnamon and 1/4 tsp nutmeg, omitted coconut, added 1/2 cup chocolate chips (had difficulty mixing in, but baked in quite nicely)Bakes into a beautiful round cookie, chewy on the inside, crisp on the outside. Thanks!!

I made these when we were moving to use up the oil I had. I tried to add chocolate chips, but they didn't want to mix in.

These cookies were pretty good; I mixed them using a wooden spoon instead of a mixer and used 1 1/2 cups brown sugar and 1/2 cup white granulated sugar. I am not sure if it was just from using a different amount of sugars but the cookies were awfully sweet! Not a complaint, more of a surprise!

I tried this recipe today and I loved it. I did not use brown sugar or salt and I used baking powder instead but it turned out great. Everyone loved it. This is definately a keeper.

First, I have impossible standards. These cookies did turn out flat, but so much the better. They were nice and crisp on the edges, but soft and chewy in the middle. I made them a tad larger than the recipe called for and ended up with a dozen monster oatmeal cookies. Good recipe.

The cookies were flat and not very tasty.

Perfect with raisins!

These are pretty good, not great in our opinion but better than they look. I was curious about this recipe, I never made one with oil before and I know oil is better than butter & shortening for cholesterol but I just don't know, I think I'd prefer other types of cookies instead. I did add 1/2c choc chips so my boys will eat them too lol

The cookies were a little bit flat, but they were nice and chewy and pretty delicious. I thought they were especially good when they came out of the oven. I used a tablespoon to make pretty good sized cookies.

I knew these were going to be good when I tasted the cookie dough!!! I used canola oil instead of veg. oil and 1/2 cup raisins instead of coconut. Absolutely FABULOUS!!! The best recipe I've tried so far!!

I am a terrible cook and these turned out great!!!! A+++

These are amazing cookies. My husband, who hates oatmeal cookies, asks me to make these all the time. They never last very long at my house.

I only made these because I had no butter handy, and the hubby and I had a sweets craving. I tweaked it a bit by adding cinnamon and raisins. I was very surprised at how much these cookies spread, so I suggest rolling them half the size of a walnut. They worked well for out sweet tooth, but I don't think I will make these again.

These are VERY good!! This recipe would I am sure be fabulous as is, however I made a few changes to the recipe due to food allergies, and my taste. First, I substituted 2tbsp cornstarch + 4 tbsp water for the 2 eggs. Second cut both types of sugar in half. I doubled the amount of coconut, and added about 1/4 cup of some allergy free/vegan chocolate chips. I was also feeling lazy so dumped the batter into a greased 9x13 pan and baked for about 20min. They were heavenly!!! Chewy, Thick and rose beautifully. Three days later, still chewy and very good!!!

These were great, just like Mom used to make! I can't wait to enjoy them with my son now!

I just made these and they are amazing. I left the coconut out since I didn't have any.

oooooooh yum!!! So chewy, so flavourful, and hubby and the kids love them too. They are quite sweet so I would maybe cut down on the white sugar - but not the brown as that is what gives this cookie its chewiness. Will be making this again and again!

First of all, listen to the recipe and form the dough into WALNUT sized balls! I used my traditional tablespoon sized cookies and they spread like crazy and ran together. Not a huge problem, but now I have giant cookies. Good thing they're so tasty - I don't think anyone will mind eating a huge one! I made these with dried cranberries. Next time I'll add a little cinnamon or cardamom - but they are great as they are.

The dough seems very oily and I will try cutting back to 2/3 cup next time. I followed the suggestion of previous reviews and toasted the oats and coconut. I make some with and some with out chocolate chips. Both are very good.

Excellent and easy!! I don't like the taste of butter, so was thrilled to find a recipe using oil. I omitted the coconut, as I didn't have any. Instead I used raisins and nuts. I also added some cinnamon, nutmeg, and cloves.

These were a breeze to make and turned out well…but a tad on the "too sweet" side. Next time I'll cut down on the white sugar and maybe toss in some cinnamon!

This is a very good base recipe! Instead of the oats and coconut, I added cereal and chocolate chips. Very yummy!

I can't have butter, so I was happy to find this recipe. They were delicious and very simple to make. They really were done in 30 minutes! I took the advice of someone else and used 1/4 cup less sugar, and they were still plenty sweet. They are a little flat, which is not a problem, and a wonderful chewy texture. Just make sure they cool a little on the sheet before you remove. Thanks, Tanya.

Very Greasy recipe...you end up squishing the oil out of a cookie and throwing out the remaining dough near the end of the last batch...Although cookies tasted good...

I have to say - this is one of my favorite oatmeal cookie recipes! I cut both sugars to 3/4 cup and used 3/4 cup whole wheat flour and 3/4 cup white flour. I also used unsweetened coconut. These were plenty sweet! My kids insisted that I add mini-chocolate chips, which I did. These were a hit in my house, for sure.

Okay, so some people may scoff at my customization, but I realized too late that I didn't have any rolled oats. So, I used two packets of Apple Cinnamon instant oatmeal. I also nixed the coconut, but let me tell you- the cookies are delicious. I probably should've used one more packet of oatmeal, though. Mainly because it seemed to really flatten the cookies out. Still, it worked out well. The cookies are great!

I made these cookies about a week ago for my history class, and they were gone almost instantly! i followed the recipe exactly, and added some chopped walnuts and chocolate chips as well. I'll definitely make this cookie again.

I really liked these, they work well on their own or asa base to add what you want. A word of caution though... I made these for my boyfriend as a protein/carb booster during a big bike race, and they really messed his stomach up. Combination of oats, sugars and fats can cause, well, gas. So watch out!

This recipe was sooooooo awesome. Wouldn't change a thing. Facebooked it to all my friends! :)

Excellent cookie. Taste great. Very easy to make. Thanks for the recipe Tanya

I added chocolate chips because that's the law in this house, and they were fabulous.

I did not want to use oil so I excanged it for vegitable shortning, and I did not have or want to use coconut flakes so I used choclate chips. and I read about the flat cookies so I put in some baking powder aswell. So basically I changed the Recipe to this: 3/4 cup shortning 1 cup white sugar 1 cup golden sugar(i did not have brown) 2 eggs 1 1/2 teaspoons vanilla 1 1/2 cup flour 1 1/2 cup quick oats 1 cup small unsweetened chocolate chips. in oven for.. 12 minutes. let rest before transfering ot cooling rack. they brown but if you don't leave them in long enough they are not cooked. and yes they are SWEET! I am not sure if I will make this recipe again. I will see how it goes over.

These were delish. I also added dried cranberries, white chocolate chips, and walnuts. So good. Definitely do not overcook...by the third pan I figured out the timing and taking them out of the oven when they seemed just under cooked was perfect. Also, I used grape seed oil and although the batter does seem oily, just hang with it, it works. I did keep the batter in the fridge between making the pans and that also seemed to help. Love these cookies! Thank you for sharing!

This recipe is amazing! I make it all the time. My neighbors and family love it. They have a great texture to them. They are full and rich.

I made these per the recipe and they were delicious, if a bit too thin. The second time I tried adding an extra 1/2 cup flour and some chocolate chips. That kept the cookies chewy but not as thin. Still good,

These are very moreish! Thanks for a great, dairy-free cookie recipe. They are disappearing fast this weekend. It also seems like a great base recipe--I wanted to find a dairy-free oatmeal raisin cookie, and I think this could be a great start for that.

Love Dad's cookies and when I saw this one with oil, I had to try. They are very dense to roll, so I was a bit concerned. I also have a habit of flattening my cookies - leave these in a ball...they spread a lot!! Very sweet from the coconut! Will definitely make again.

My new favorite cookie. After reading the reviews, I did add 1/2 tsp of baking soda. The cookies were light and fluffy. I also added 1/2 cup of chocolate chips and 1/2 cup of craisins. This will be a new go to cookie recipe.

These are my husband’s favorite cookie! They are chewy and crisp on the edges, just perfect! I subbed chocolate chips for the coconut and they came out really well. Just make sure you space them out enough on the cookie sheet or else they will run together.

Reduce sugars & oil, double amount vanilla.

super easy, perfect and delicious, i added salted peanuts and two tablespoons of cocoa because I love peanut brownie cookies. I had no butter so here i came and here i found. They were crispy on the outside n chewy on the inside and not at all flat. YUM!! these Dad's cookies are mean as :)

Don't be afraid of using Coconut Oil in place of Vegetable Oil. I used an ice cream scoop for uniform balls (it was larger than a walnut) and the cookies spread when baking, joining each other, probably from the size and maybe the coconut oil. They turned out so very good. Next time I won't add any chocolate chips, just want to enjoy the wonderful flavor without any enhancements. I'll bet no one can eat just one . You'll need quite a bit of self control for these! 10 STARS!!!

So easy, I should have refrigerated for about 10 minutes before cooking cookies because they flattened out too much but I was hungry for homemade cookies. I've added to my recipe box. Oatmeal and coconut 2 of my favorite combos. Can't wait for the family to try.

This is a wonderful recipe. I use 1 & 1/2 tsp baking powder as I do not like the taste of baking soda and it turns out great. I add slightly more flower (1/8 of a cup extra) and use 2 cups of oats and just slightly less oil than 3/4 cup. And around 3/4 cup of each sugar. I haven't tried them with the coconut. I have made them with dried cranberries and with chocolate chips and both are marvelous.

Added a third cup coconut oil instead of coconut flakes and reduced the oil to 1/2 cup. Also used whole wheat flour for half the amount needed. Used quick 'rolled' oats. Came out perfect.

Didn't have coconut, but made them without it. Added raisons and some cinnamon instead. Replaced sugar with artificial sweetner, same with the brown sugar. These turned out so good they reminded me more of the old fashioned oatmeal raisin cookies I haven't had in years.

These cookies are great! Easy to make and I will keep this recipe as one of my favorites. I do not use white sugar so I substituted for raw sugar and I used Coconut Oil. I cooked them for the 10 minutes and they were soft and a bit chewy, just perfect! I like that you can change it up in a number of ways to make a different cookie; chocolate chips, raisins, nuts, etc. Kat

Excellent and easy! I never bake and these turned out delicious. I took some of the modifications from other reviews; added 1tsp of Baking Powder and Decreased my Sugar to 1/2 C, also I used the Raw Organic Sugar. I did not use Coconut or Raisins...and they are so good I can't stop eating them!

the best cookies ever, super chewy, and the oats add great texture.

Took longer than thirty minutes, but maybe I’m just a slow baker. loved them and so did dad!

I am SO glad that I reduced the sugar, as others suggested!!! I used 1c brown sugar and 1/4c white sugar--next time, I'll just leave out the white sugar entirely. I'll also reduce the oil to 1/2c and add 1/2c unsweetened applesauce & see how that works. I added 2t cinnamon, next time it'll be a full tablespoon--plus 3/4c raisins, but no coconut on hand. Thanks to a review, I toasted the oatmeal first and I really do think that enhanced the flavor. I also added juice from 1/2 lemon, in order to activate that baking soda a bit more, and it worked! They did NOT flatten all that much. In my oven, 11 minutes gave me cookies that are crispy around the edges and chewy in the middle--I like the texture.

I swapped out the egg with a flax seed egg and used coconut oil instead of butter and they were delicious

it was very easy, the cookies are amazing. tell your dad i love this recipe and so my family. God bless you all!

I liked the recipe. Used real all purpose brown sugar so very sticky but healthier. I also used 1/2 the sugar and sweet enough. next time may even use less. Will keep it in my list.

Great

We LOVE these cookies! I used monk fruit zero calorie sweetener and regular brown sugar. I also omitted the coconut because I didn’t have any. Added semi sweet choc chips, and they came out absolutely perfect!

Really good cookies that are super easy to make. Loved them! thanks for sharing this recipe.

Love these! I did increase the salt to 1 teaspoon - and I really am glad I did. They do spread out so give them room!

So chewy and flavorful! I decreased the sugar as well, but they were still a little to sweet for me. Next time I might try 1/2c each. Overall, though, wonderful cookies!

Oh yeah. I followed everything in the recipe and these cookies were great! The lack of spices made me leery and intrigued at the same time, so of course I had to make this! It's a very different recipe than the one I've used my whole life, but it's a good difference.

oh my lord this is a new favorite! i took some advice, added 1/2 tsp of baking powder. instead of 1 cup brown sugar and 1 cup white, i substituted 1/2 cup brown and 1/4 cup baking splenda. i added some ginger, cinnamon, ground cloves, allspice, nutmeg. the coconut was a nice touch! next time i think ill add more oats

Yummy! I added 1 tsp cinnamon, and got 28 cookies using my medium sized cookie scoop. Next time I might reduce the sugar slightly. But these are really chewy and good!! Update: 2nd time around, I didn't have coconut, but added 1/2 cup peanut butter...mmmmm!

I made lots of alterations to this recipe. I used 1/2 cup unsweetened applesauce and 1/4 cup oil. after I blending the ingredients the dough was liquid-ish. I added another cup and 1/4 of flour. I made some with a coconut topping but I think its a little too sweet that way. I used semisweet chocolate chips for the rest and they taste really really good. the chocolate balances out the sweetness

Super cookies! I will make these again. My husband loved them. I didn’t have coconut so I used raisins.

This is a great and easy cookie. The dough is somewhat crumbly but I used my small cookie scoop and that worked well. I think the coconut adds texture, but not the stringy "get in your teeth" kind. I decreased each sugar to 3/4 cup. I also added baking powder as another reviewer suggested. They puffed up in the oven but deflated as soon as they came out, so I'm not sure if it did anything. These have an incredible buttery flavor with no butter in the recipe. This is a definite new favorite.

LOVE these cookies... by coincidence, My Dad's mom was named Dorothy, too LOL. These remind me of the cookies Ikea carries. I have no idea why these taste so buttery with no butter in them, but we make them sans coconut and sometimes add chocolate chips. If they get a bit crisp they are awesome with a cup of tea. Also liked with added cinnamon. SUCH an easy recipe to change up for variety, but it is our favorite as is.

I have made these cookies a lot! Everyone loves them! I follow the recipe exactly with the exception I cook them a minute or two longer and I add chocolate chips-which the recipe does not call for but the picture looks like it has chocolate chips in it! Yum!!!

I made a few change to the basic recipe which I doubled -- mainly changing the oil for butter. Like others, I cut the sugar back a bit, added 3 tbsp of cocoa, and some sliced almonds I had in the pantry. they are wonderfully flavored, and look just like the photos. I will make more of these in the future.

I love this recipe. I use butter though rather than oil. I also add chocolate chips. The grand kids love these!

I added the baking powder and white chocolate chips and they turned out great!! Just be sure to not overcook and let them finish up on a cooling rack...family loves them.

I was craving a really good chewy crunchy oatmeal cookie. I altered this recipe and these are the BEST cookies ever ! Everyone will want the recipe and you can add and change up as you want. I only used 1/2 cup total oil. I used 1/4 cup coconut and 1/4 sunflower oils. I used 1/4 cup white sugar and used 1/4 cup of raw brown sugar and 1 cup packed brown sugar. I added 3/4 cup of choc chips and left out the coconut flakes. I used 1/2 teaspoon baking soda and 1/2 teaspoon baking powder. I also prior to starting I toasted for a few minutes 2 cups of the OLD fashioned oats. I also mixed the oil and egg's and vanilla before I put in dry mixture I also added 1/8 teaspoon cinnamon. I chilled for a half hour and measured packing into a one tablespoon measuring spoon so they would bake well and be a nice size. I baked 5 minutes and turned sheet around for another 5 minutes and let sit 2 minutes and put on cooling rack. If you make the cookies too big the middle wont bake well. I also put the dough back in frig in between baking. BEST cookies ever !!

They are really good my mom loves them and I hope it could bring joy over this cayos

Quite the hit! I followed the advice of other reviewers and added 1/2 tsp of baking soda. Also didn't use coconut. I also used approx total of 1 cup of salted caramel chips and semi-sweet chocolate chips. Pretty sweet cookies so next time with probably use just caramel chips. Yummy!

This is a long-time family favorite.

My new favorite. I added a bit more flour since it was too sticky and also 1/2 tsp baking powder which another person had suggested

Delicious. I thought they were slightly oily, though. I only used 1 1/2 cups of total sugar and I think they were perfect. Great cookie recipe for when you're out of (or don't want to use) butter.

I tried it minus the white sugar, i enjoyed the mix of textures. Easy and quick to make and perfect with tea :-)