Ingredients
Makes about 45 cookies
Step 1
Preheat oven to 375°F.
Step 2
Into a small bowl sift together flour, cinnamon, baking soda, salt, and nutmeg. In a large bowl with an electric mixer beat together butter and sugars until light and fluffy. Beat in egg and vanilla and stir in flour mixture, oats, and coconut until combined well.
Step 3
Arrange rounded tablespoons of dough about 3 inches apart on ungreased baking sheets and with moistened fingers flatten mounds into 3-inch rounds. Bake cookies in batches in middle of oven until golden, 10 to 12 minutes. Cool cookies on sheets 1 minute and transfer with a metal spatula to racks to cool completely. Cookies keep in an airtight container at room temperature 5 days.
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Reviews (95)
Back to TopEverytime I have made this recipe which is one of the best ever, I cut the butter to half a cup , and upped the Oats to make the dough a bit more dense. otherwise the cookies spread and flatten. We prefer chewy Oatmeal Cookies. pecans added, and 1 tsp Vanilla, and skip the cocanut.
pucksmom51
Cincinnati, Ohio
10/27/2015
Too sweet and buttery! Made these twice. Reduced the butter, substituted unsweetened coconut and add pecans in the second try. 4 forks now!
rjbowin
Albion, NY
4/8/2015
Just made these and wish I would have read the reviews before I had done so. Too much butter. I ended up with flat and crisp oatmeal slabs. For the last two pans I added the last of my oats and walnuts to try to thicken the batter up and it was slightly better but still disappointing. I also would omit the nutmeg next time.
amandakash
Lexington, KY
11/30/2012
我做了这些夏季野餐。我用1.5s of butter and 2 eggs, and found it needed about 2.5+ cups of oatmeal. I also did not add the nutmeg, and used about 0.5 t cinn and 1 t dried ground ginger. I would have used fresh grated ginger if I had it in the house. They are perfect for a versatile oatmeal cookie, but try to reduce the butter.
HighlandParker
Illinois
7/29/2011
absolutely the best oatmeal cookie I have ever tasted. this cookie begs for a gallon of cold milk.
KLA2
San Francisco , Ca
6/28/2011
No coconut on hand, we used a bag of butterscotch chips instead. YUM. I'm surprised at all the reviews saying this recipe made crisp thin cookies, maybe it's the butterscotch chip addition but my cookies are moist and chewy. I made them as the recipe called for, save for the whole chip vs. coconut thing, and baked for 10 minutes. Everyone loves them!
redpanda75
Boston, MA
12/11/2010
cookies were a hit! i did cut back on the butter and added a bit more oats but definitely a keeper.
Anonymous
7/19/2010
I absolutely LOVE these cookies! My only advice, though, is to cut the coconut and add raisins and chocolate chips. Enjoy!
hellopixelgirl
Delray Beach, FL
2/28/2010
I'm more of a chewy cookie person and these were way too crispy/buttery for me. I even reduced the butter to two sticks and upped the oatmeal!
Anonymous
Madison, WI
2/13/2010
btw, i left out the nutmeg and didn't miss it.
Anonymous
portland, me
1/25/2010
oh my goodness! these are so yummy! i made these on friday and they are already almost gone! i do agree that they could be made smaller. after the first batch i didn't flatten them and just did a small rounded spoonful. i also think they could bake more like 9-10 minutes, but i like my cookies chewy. and i would also try with a little less butter next time. but.... so good!!! definitely a staple!
Anonymous
portland, me
1/25/2010
I liked these, but IMO they are too buttery and sweet. I added chocolate chips to part of the dough and raisins/walnuts to another part for a bit of variety, as the recipe makes far more than 45 cookies. Perhaps I'll try using unsweetened coconut (or less sugar), and less butter next time.
mary_228
Palatine, IL
6/14/2009
Ok. Just to add a note, my daughter ate the entire container. She grabbed some on the way out to school every day this week. I had added some wheat germ, so all in all it wasn't terrible for a nonbreakfast eating kids breakfast. Making another batch right now.
klein6
Monsey, NY
11/14/2008
These are a keeper! Crispy and light. I don't know if my husband and kids will like them as much as I do because they prefer chewy cookies. For those of us who love crispy and light, these are great! I followed the recipe exactly except for chilling the cookies for a while before baking and using only 2 sticks of butter. They held their shape perfectly. Only problem I had was that they browned a little quicker on the bottoms than on top. But they taste fantastic anyway.
klein6
Monsey, NY
11/10/2008
These are great. I substituted SPELT flour and Splenda, cut the butter by half, added an egg and some protein powder. Made with Bittersweet chocolate chips and walnuts - YUM...a super healthy version of these great cookies.
MM02155
Boston, MA
10/8/2008