Chewy oatmeal coconut cookies with chocolate chips, shredded coconut, and chopped nuts. These are also great with or without nuts and coconut.
Ingredients
- ¼ cups packed brown sugar: 1 piece
- butter: 1 cup (softened)
- white sugar: 0.5 cup
- eggs: 2 piece
- milk: 2 Tbsp
- vanilla extract: 2 tsp
- ¾ cups all-purpose flour: 1 piece
- baking soda: 1 tsp
- salt: 0.5 tsp (optional)
- rolled oats: 3 cups
- semisweet chocolate chips: 2 cups
- walnuts: 1 cup (chopped, optional)
- coconut: 1 cup (shredded)
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C).
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Cream together brown sugar, butter, and white sugar in a large bowl until smooth. Beat in eggs one at a time, then stir in milk and vanilla.
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Combine flour, baking soda, and salt; stir into sugar mixture until well blended. Stir in oats, chocolate chips, walnuts, and coconut until evenly distributed.
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Drop by rounded spoonfuls onto ungreased cookie sheets.
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Bake in the preheated oven for 10 to 12 minutes for a chewy cookie or 14 minutes for a firmer cookie.
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Cool for 1 minute on the cookie sheets and then remove to wire rack. Cool completely and then store in a tightly sealed container.
