Ingredients for Great Big Oatmeal Cookies That Are Both Great And Big
- 1 cup flaked coconut
- 3 cups old-fashioned rolled oats
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 1 1/2 cups dark brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- Milk
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How to Make Great Big Oatmeal Cookies That Are Both Great And Big
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the butter and both sugars until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, combine the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- In a medium bowl, toast the coconut flakes in a dry skillet over medium heat until lightly browned and fragrant. Be careful not to burn them.
- Stir in the toasted coconut flakes and rolled oats into the cookie dough.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
70g
Fat
32g
Carbs
10g
Recipe Tags (Choose a tag and find related recipes!)
60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups Drop Cookies Hand Formed Cookies Desserts Fruit American Oven Finger Food Kid Friendly Vegetarian Cookies And Brownies Nuts Grains Dietary Gifts Comfort Food Brown Bag Inexpensive Coconut Pasta Rice And Grains Taste Mood Sweet To Go Equipment Small Appliance Mixer Number Of Servings Presentation
