Great Big Oatmeal Cookies ( That Are Both Great And Big )

Total Time: 42 mins Preparation Time: 30 mins Cook Time: 12 mins

Ingredients

• 1 1/2 cups flaked coconut
• 3 cups rolled oats
• 1 3/4 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter (i used 1/2 a cup of each) or 1 cup margarine, softened (i used 1/2 a cup of each)
• 1 3/4 cups dark brown sugar, packed
• 2 eggs
• 1 teaspoon vanilla
• 1/4 cup milk

Recipe

• 1 preheat oven to 350°f.
• 2 spread the coconut and oats out on a large baking sheet - two sheets work better.
• 3 bake for 10 minutes or until lightly browned and toasted, stirring often.
• 4 while the coconut and oats cool, mix the flour, baking soda and salt.
• 5 cream the butter and sugar together in a separate, large, bowl at medium speed for one minute.
• 6 add the eggs and vanilla to the butter mixture and beat until mixed; beat in the milk.
• 7 stir in the flour, then stir in the coconut and oats.
• 8 i thought the dough looked pretty sticky, so at this point i put it in the refrigerator for an hour. it's not something that's called for in the original recipe, but i recommend it since it worked very well for me.
• 9 drop dough in 1/4 cup amounts, 3 inches apart, onto greased baking sheets. i used an ice cream scoop for this (filled so the scoop was rounded, but not heaping), and it worked perfectly.
• 10 bake for 12 minutes, or until they are set and lightly browned.
• 11 let the cookies cool on the cookie sheets for one minute before transfering to a rack to finish cooling.