Collosal Cookies
2 cups old-fashioned oats
1 1/2 cups all-purpose flour
1 1/2 tsp baking soda
1 tsp salt
1 cup butter or margarine, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 large eggs
2 tsp vanilla extract
1/2 package (7 oz.) shredded coconut (1 1/3 cups)
1 cup (6 oz.) chocolate-covered raisins
1. Heat oven to 350 degrees. Grease large cookie sheet. Combine oats, flour, baking soda and salt
in bowl. Set aside.
2. Beat butter and sugars in large mixer bowl at high speed until lightand fluffy. Beat in eggs and
vanilla. With mixer at low speed, beat in dry ingredients. Stir in coconut and raisins.
3. Using 2 1/4-inch ice-cream scoop or level 1/4 cup measure, scoopcookie dough onto prepared
sheet, placing scoops 3 inches apart. Bake 15 to 18 minutes until golden. Cool cookies on wire
racks. Repeat with remaining dough. (Can be made ahead. Freeze up to 1 month.) Makes 18
cookies.
Cook's Note: I use 1 cup chocolate chunks and 3/4 cup dried cherries in place of the
raisinettes.
Submitted by HeatherV
Cakes, Cookies, Pies & Desserts
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