National Oatmeal Cookie Day occurs this coming weekend. Since many in our extended family are oatmeal cookie fans, I decided to make a new version over the weekend. I made the entire recipe, but only baked about 2 dozen of the cookies. I froze the other 3 dozen. That way, when I need a cookie in a hurry but don’t have enough time to make the dough and bake the cookies, I can just pull out some balls of cookie dough, let them defrost for a bit and then bake them. I’ve included the instructions for freezing then baking the cookie dough balls in the directions below.

These oatmeal delights go way beyond the basic cookie. Chocolate, flaked coconut, and walnuts are all part of this one’s makeup. And they make for a deliciously textured and flavorful cookie. But if those ingredients are not your favorite thing to add into your oatmeal cookies, perhaps one of my other versions would be more pleasing to your palate!

Here are links to the other combinations we make and love! Lemon-Ginger Oatmeal Cookies, Cinnamon Raisin Oatmeal Cookies, White Chocolate and Cranberry Oatmeal Cookies (this link includes variations for traditional Oatmeal Raisin Cookies and Dark Chocolate & Cherry Oatmeal Cookies, as well), and finally Lemon Oatmeal Cookies.

Making and baking these oatmeal cookies was a lovely way to spend a chilly Autumn morning!

Oatmeal Chocolate Coconut Cookies

Oatmeal Chocolate Coconut Cookies (adapted from allrecipes.com) Total Time Required: 45 minutes, Prep Time: 20 minutes, Cook Time: 12 – 15 minutes, Additional Time: 2 minutes, Makes: about 5 dozen cookies

Ingredients:

• 1-1/4 cups packed brown sugar
• 1 cup butter, softened
• 1/2 cup white sugar
• 2 large eggs
• 2 tablespoons milk
• 2 teaspoons vanilla extract
• 1-3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 cups old fashioned oats
• 2 cups semisweet chocolate chips
• 1 cup chopped walnuts
• 1 cup shredded coconut

Directions:

Preheat the oven to 375ºF. Cream together the brown sugar, butter, and white sugar in the large bowl of a stand mixer until smooth.

Cream the butter together with the brown and white sugars.

Beat in the eggs one at a time, then add in the milk and vanilla.

Individually beat in the eggs.

Combine the flour, baking soda, and salt. Add the flour mixture into the sugar mixture until well combined.

Add in the flour mixture.

Mix in the oats, chocolate chips, walnuts, and coconut until evenly distributed.

Mix in the oats, chocolate, walnuts and coconut.

Shape the dough into 1-1/2 inch diameter balls. Place them on ungreased cookie sheets. Bake in the preheated oven for 10 to 12 minutes for a chewy cookie or 14 minutes for a firmer cookie.

Shape and bake the cookies.

Cool for 2 minutes on the cookie sheets and then remove the cookies to a wire rack to cool completely.

Briefly cool the cookies on the baking sheet then remove them to a wire rack to cool completely.

Store the cookies in an airtight container.

The unbaked cookies balls can be frozen in a single layer on a baking sheet, then transferred to a zip top bag and kept in the freezer for up to 3 months. To bake, place the cookie balls on a cookie sheet, allow to thaw for 15 minutes, then bake in a 375ºF oven for 10 – 15 minutes, depending on doneness preference.

Another delicious oatmeal cookie!

Another delicious option for National Oatmeal Cookie Day!  ~Linda

Oatmeal Chocolate Coconut Cookies (adapted from allrecipes.com) Total Time Required: 45 minutes, Prep Time: 20 minutes, Cook Time: 12 – 15 minutes, Additional Time: 2 minutes, Makes: about 5 dozen cookies

Ingredients:

• 1-1/4 cups packed brown sugar
• 1 cup butter, softened
• 1/2 cup white sugar
• 2 large eggs
• 2 tablespoons milk
• 2 teaspoons vanilla extract
• 1-3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 cups old fashioned oats
• 2 cups semisweet chocolate chips
• 1 cup chopped walnuts
• 1 cup shredded coconut

Directions:

Preheat the oven to 375ºF. Cream together the brown sugar, butter, and white sugar in the large bowl of a stand mixer until smooth. Beat in the eggs one at a time, then add in the milk and vanilla.

Combine the flour, baking soda, and salt. Add the flour mixture into the sugar mixture until well combined. Mix in the oats, chocolate chips, walnuts, and coconut until evenly distributed.

Shape the dough into 1-1/2 inch diameter balls. Place them on ungreased cookie sheets. Bake in the preheated oven for 10 to 12 minutes for a chewy cookie or 14 minutes for a firmer cookie. Cool for 2 minutes on the cookie sheets and then remove the cookies to a wire rack to cool completely. Store the cookies in an airtight container.

The unbaked cookies balls can be frozen in a single layer on a baking sheet, then transferred to a zip top bag and kept in the freezer for up to 3 months. To bake, place the cookie balls on a cookie sheet, allow to thaw for 15 minutes, then bake in a 375ºF oven for 10 – 15 minutes, depending on preference.