These achieve a nice balance of crisp and chewy and a nutty taste, thanks to the addition of coconut.
The recipe doubles easily.
Make Ahead: The cookies can be stored in an airtight container at room temperature for up to 2 weeks or frozen for up to 1 month.
Servings: 30 cookies
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 1 cup vegetable oil, or more as needed
- 2 large eggs, well beaten
- 1 cup sweetened shredded coconut
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 cup flour
- 4 level cups old-fashioned rolled oats (do not use quick-cooking or instant oats)
Position oven racks in the upper and lower thirds of the oven; preheat to 325 degrees. Line several baking sheets with parchment paper or silicone liners.
Combine the sugars, oil, eggs, coconut, vanilla extract, salt, baking soda, flour and oats in a large mixing bowl to form a stiff yet moist dough. If it seems dry, add oil a teaspoon at a time to achieve the right consistency.
Scoop walnut-size mounds of the dough onto the baking sheets, spacing 2 inches apart. Bake on the upper and lower racks for 5 minutes, then rotate the sheets from top to bottom and front to back. Bake for 5 to 7 minutes or just until golden brown. (At this point, the cookies will be slightly chewy; to make crisp cookies, bake for 1 or 2 minutes longer.)
Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before serving or storing. Repeat to use all of the dough.
From Corean Abbott of Boling, Tex.
Tested by Bonnie S. Benwick.
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