Great Big Oatmeal Cookies That Are Both Great And Big Recipe

Name: Great Big Oatmeal Cookies That Are Both Great And Big
Prep time: 20 min
Cook time: 42 min
Total time: 62 min
Yield: Serves 1 or more
Ingredients: 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

Tired of the same old oatmeal cookies? Get ready for a game-changer! This recipe boasts a ridiculously high oat and toasted coconut ratio, resulting in unbelievably soft and chewy cookies that are HUGE and bursting with flavor. Forget dry, crumbly disappointments – these are the ultimate oatmeal cookie experience. The unique toasted coconut adds a delightful depth of flavor that elevates this classic treat. While delicious as-is, feel free to customize with raisins, spices, or chocolate chips to create your perfect cookie masterpiece. Prepare to be amazed!

Prep Time 20 mins

Cook Time 42 mins

Calories 232.6 kcal

Protein 6g

Rating 3.8 (5 Reviews)

Great Big Oatmeal Cookies That Are Both Great And Big

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Recipe adapted from Food.com. Standardized by Forktionary.

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.