Description
I have to say, this is the best oatmeal cookie that i have ever made! I found this recipe in a sunset magazine years ago. I cannot remember the name of the person who created this recipe, but they will forever have my love! I believe the story was that this person loved muffins and oatmeal cookies, but the muffins were too big and the cookies were too small. I love these cookies…wait, did i say that already? 😉
Ingredients
- Butter
- Brown Sugar
- Eggs
- Vanilla
- Rolled Oats
- All-purpose Flour
- Salt
- Baking Powder
- Walnuts
- Dried Shredded Coconut
- Raisins
Instructions
- Mix butter and brown sugar until thoroughly blended
- Add eggs and vanilla
- Beat well
- Combine oats, flour, salt, and baking powder
- Blend oat mixture with butter mixture
- Stir in walnuts, coconut and raisins
- Pack cookie dough into an ice cream scoop or 1 / 2 cup measuring cup, scrape dough level with rim, and empty onto lightly oiled baking sheets, spacing dough about 3 inches apart
- Bake in 350 oven until cookie edges are golden brown about 20 minutes
- Cool cookies on a rack, serve or store airtight for up to 2 days
- But — they are awesome without them!
- Also, i have made this using the 1 / 2 cup measuring cup, and by the teaspoon, i believe they taste waaay better when measuring the dough by 1 / 2 cup!