These cookies are the stuff of happy memories. Coconut and oatmeal give them rich flavor and texture. Store them in your best cookie jar.
—CATHERINE CASSIDY MILWAUKEE, WI
PREP: 30 MIN. • BAKE: 10 MIN./BATCH • MAKES: ABOUT 5 DOZEN
1 cup butter, softened
1 cup packed brown sugar
2 large eggs
2 teaspoons vanilla extract
2 1/3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
3/4 teaspoon baking powder
2 cups flaked coconut
1 cup old-fashioned or quick-cooking oats
3/4 cup chopped walnuts, toasted
1. Preheat oven to 375°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, salt, baking soda and baking powder; gradually beat into creamed mixture. Stir in coconut, oats and walnuts.
2. Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake for 8-10 minutes or until light brown. Remove from pans to wire racks to cool.
NOTE To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.