For years, I’ve been making the oatmeal cookie recipe that was printed on the Quaker Oats box. But recently, they were leaving me a little “flat”…pardon the pun. So, when I saw this recipe I decided to give it a try. All I can say is “WOW!”

Buttery and rich, this old-fashioned oatmeal cookie is fantastic. They're crunchy and crisp around the edges and chewy in the middle. Coconut adds tons of flavor and texture. It's what makes this different from other oatmeal cookies. I opted to add walnuts and raisins along with the coconut and loved these. If you love oatmeal cookies, give these a try.

Grandma Helen’s Oatmeal Cookies

Ingredients

1 cup butter, room temperature

1 cup white sugar

1 cup brown sugar, firmly packed

2 large eggs, well beaten

1 tsp. vanilla extract

1 tsp. salt

1 tsp. baking soda

1 ½ cups all-purpose flour

3 cups quick oatmeal

2 cups of coconut (or your choice of, nuts, raisins, dates, chocolate chips, etc.)*

Directions

1.     Cream together butter, white sugar, and brown sugar in a large bowl.

2.     Add beaten eggs and vanilla.

3.     In a separate bowl, mix salt, baking soda, flour, oatmeal, and coconut.

4.     Add dry ingredients to the butter mixture and mix until combined.

5.     Fold in your choice of nuts, chocolate chips, raisins, or dates.

6.     Allow dough to rest in the refrigerator (or on the counter) for a few hours.**

7.     Use a cookie scoop, drop dough onto a parchment-lined baking sheet, and bake immediately.  

8.     Bake at 375 degrees for 10-12 minutes.

*I use a mix of raisins, coconut, and walnuts equally two cups.

**I seldom bake cookies immediately after mixing the dough. The primary reason for a brief resting period is to redistribute the liquid in the dough. While the dough sits, turning from loose and soft to drier and more scoopable, the flour is hydrating, yielding cookies that will bake and brown more evenly. The sugar also absorbs moisture from the eggs and butter: With less “free moisture” hanging around, the dough has a higher concentration of sugar, and the higher this percentage, the more likely it is that you’ll get cookies with chewy centers and crispy edges. 

Yield: 18-24 cookies depending on size of scoop.

https://www.justapinch.com/recipes/dessert/cookies/grandma-helens-oatmeal-cookies.html