Medium Caribbean Breakfast Snack

Oatmeal Chocolate Coconut Chewy

Name: Oatmeal Chocolate Coconut Chewy
Prep time: 20 min
Cook time: 33 min
Total time: 53 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 1.25 cups packed brown sugar; 1 cup butter , softened; 0.5 cups white sugar; 2 large eggs; 2 tablespoons milk; 2 teaspoons vanilla extract; 1.75 cups all-purpose flour; 1 teaspoon baking soda; 0.5 teaspoons salt , Optional; 3 cups rolled oats; 2 cups semisweet chocolate chips; 1 cup chopped walnuts , Optional; 1 cup shredded coconut

Total Time

53 min

20m prep · 33m cook

Servings

4 people

Rating

—

Difficulty

Medium

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Chewy oatmeal coconut cookies with chocolate chips, shredded coconut, and chopped nuts. These are also great with or without nuts and coconut.

Ingredients

1.25 cups packed brown sugar
1 cup butter , softened
0.5 cups white sugar
2 large eggs
2 tablespoons milk
2 teaspoons vanilla extract
1.75 cups all-purpose flour
1 teaspoon baking soda
0.5 teaspoons salt , Optional
3 cups rolled oats
2 cups semisweet chocolate chips
1 cup chopped walnuts , Optional
1 cup shredded coconut

Instructions

1

Preheat the oven to 375 degrees F (190 degrees C).
2

Cream together brown sugar, butter, and white sugar in a large bowl until smooth.
3

Beat in eggs one at a time, then stir in milk and vanilla.
4

Combine flour, baking soda, and salt; stir into sugar mixture until well blended.
5

Stir in oats, chocolate chips, walnuts, and coconut until evenly distributed.
6

Drop by rounded spoonfuls onto ungreased cookie sheets. Bake in the preheated oven for 10 to 12 minutes for a chewy cookie or 14 minutes for a firmer cookie.
7

Cool for 1 minute on the cookie sheets and then remove to wire rack. Cool completely and then store in a tightly sealed container.