About this recipe:A chewy oatmeal cookie that is the best of all worlds - incorporating coconut, chocolate chips and chopped nuts. You can omit either the coconut and/or nuts if desired.
225g butter, softened
275g dark brown soft sugar
100g caster sugar
2 tablespoons milk (30ml)
2 teaspoons vanilla extract
225g plain flour
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
250g porridge oats
340g plain chocolate chips
120g chopped walnuts
70g desiccated coconut
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Method Prep:15min › Cook:11min › Ready in:26min
Preheat oven to 190 C / Gas 5.
In a large bowl, cream together the butter, dark brown soft sugar and caster sugar until smooth. Beat in the eggs one at a time, then stir in the milk and vanilla. Combine the flour, bicarbonate of soda and salt; stir into the sugar mixture until well blended. Stir in the oats, chocolate chips, walnuts and coconut until evenly distributed. Drop by rounded spoonfuls onto ungreased baking trays.
Bake 10 to 12 minutes in the preheated oven for a chewy cookie or 14 minutes for a crisper cookie.
Cool for 1 minute on the baking tray and then remove to wire rack. Cool completely and then store in tightly sealed container.
Great base recipe. I did tweak a little. Didn't add the caster sugar and reduced sugar overall. I didn't add any nuts or coconut. I added some milk chocolate raisins and some dark chocolate chips. I cooked for a little longer and halfway through flattened the tops with a fork. Delicious. - 30 Jun 2013