“A chewy oatmeal cookie with chocolate chips, shredded coconut, and chopped nuts. Great with or without nuts and coconut.” - by Woody Broadhurst
Ingredients
Adjust Servings
Original recipe yields 5 dozen
Directions
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the milk and vanilla. Combine the flour, baking soda and salt; stir into the sugar mixture until well blended. Stir in the oats, chocolate chips. walnuts and coconut until evenly distributed. Drop by rounded tablespoons onto ungreased cookie sheet.
- Bake 10 to 12 minutes in the preheated oven for a chewy cookie or 14 minutes for a firmer cookie.
- Cool for 1 minute on the cookie sheet and then remove to wire rack. Cool completely and then store in tightly sealed container.
Nutrition
Amount Per Serving (30 total)
- Calories
- 256 cal
- 13%
- Fat
- 13.7 g
- 21%
- Carbs
- 32.4 g
- 10%
Based on a 2,000 calorie diet
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Reviews (241)
Rate This Recipe
"This is a thousand dollar recipe, I've been looking for something like this for awhile! However, I did make a few modifications to make it more whole grain and wonderfully delicious. I subbed the 1 3/..." See more4 cups of flour with 1 cup whole wheat flour and 3/4 cup oat flour, then cut the 1/2 cup of white sugar to 1/4 cup of white sugar (someone on here thought it was too sweet). I also used only 2.5 cups of rolled oats, as that was all that I had left. Another tip - put your cookie dough in the fridge for 1 hour before you start to bake it and use a small icecream scooper to form the cookies on your cookie sheet. It tasted wonderfully chewy, rich and perfectly sweet. It reminded me of the Double Tree Chocolate Chip cookies they used to give out at their hotel, but better because I used all organic ingredients and absolutely no preservatives. Yummy!"
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