Coconut Oatmeal Drop Cookies

[left-of-center2012]

Coconut Oatmeal Drop Cookies
Makes: 3 1/2 dozen cookies

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup firmly packed light brown sugar
1/2 cup sugar
1 large egg, at room temperature
1 1/2 teaspoons vanilla extract
1 1/2 cups rolled oats (not quick-cooking)
1 cup sweetened shredded coconut

Preheat oven to 375 degrees.

In a small bowl, combine the flour, baking soda, cinnamon, and salt. Set aside.

In a large bowl, cream the butter with the sugars until smooth, about 2 minutes.
Add the egg and vanilla, and beat well.
Add the dry ingredients and mix thoroughly.
Stir in the oats and coconut.
Drop by rounded teaspoonfuls onto ungreased cookie sheets, leaving several inches between for expansion.
Bake 12-14 minutes, or until lightly golden.

Cool the cookies on the sheets for 5 minutes, and then remove to a wire rack to cool completely.

A few baking notes: I find that doubling the size of each cookie to 2 teaspoons (leaving the temp, bake time, and everything else the same) helps them stay more ~golden brown~ in the oven — but I'd recommend trying a few cookies at both sizes so you can pick your fave. I also double the vanilla, and a few times, I've mixed in a 10 oz bag of dark chocolate chips along with the coconut." —Natalie Brown

[sprinkleeninow]

1. These are so good! I began making them in the '70's. Called 'Boomer

Cookies' in a tribute to we, the baby boomers! 😄

[Ohiogal]

2. Oh, yes on the dark chocolate chips!

Thank you, I definitely will be making these!

[Callalily]

3. Looks super yummy!

I'm definitely going to make these. And I like your idea about adding dark chocolate chips!