Total TimePrep: 15 min. Bake: 15 min./batch + cooling
YUM! These cookies make a huge batch and are really delicious! I made them exactly as directed, except I omitted the nuts. Since I made smaller cookies, I adjusted the baking time accordingly. These cookies are crispy on the edges and soft and chewy on the inside. They're positively yummy and would be a great addition to any holiday cookie tray. Will definitely make these again!
After baking a pan of these and they spread out too much, so I decided to try something different. My cookie scoop might be bigger cause I only got about 5 dozen delicious cookies. After that first pan, I scooped the dough into muffin tins and put them in the freezer. After they froze I moved them to a freezer bag. A few days later I baked them in the muffin tins for about 19-20 minutes. They turned out wonderful, thick chewy and delicious. They were also uniform size. I might just do this with other cookie recipes too.
Oh My Goodness! This cookie is a winner. Since husband cannot eat oats or raisins. Instead I added 1/2 cup more to the coconut, nuts and chips. The came out perfect.
Just made these. No substitutes to the recipe. Came out great!
I made these today after getting the Taste of Home email... so delicious! I had a raisin/cranberry mix, so that was my only variation. Every cookie tastes different yet equally delicious because of how the ingredients get mixed in. My kids loved them too. We will definitely be making these again!
Beverly, try substituting a cup of mshed bananas.
Looks good, does it freeze well?
Just made these cookies today. My husband and son said they’re the best cookies I’ve ever made. They do spread even after being in the fridge for half an hour. I might try baking from the frozen state next time. I added a little vanilla and used cherries instead of raisins. I also used chunky Pb because that’s all I had. This will be my go-to cookie recipe for sure!
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To baking mad........yes, you only need the 1 c. of flour because of the added oats