1 1/2 cups of flaked coconut
3 sticks of butter, softened (this ain't diet food!)
1 1/2 cups of light brown sugar, packed
1 tsp of vanilla extract
1 1/2 cups of all-purpose flour
1/2 tbsp of baking soda
pinch of salt
1/2 tsp of ground cinnamon
1/2 cup of finely chopped walnuts*
3 cups of quick-cooking oats
1 cup of granulated sugar
Preheat oven to 350 degrees. Spread the coconut out evenly onto a cookie sheet. Bake for 8-12 minutes, or until it just begins to brown. Remove from oven and cool. In a large bowl, cream together the butter and brown sugar using a hand mixer. Add in the vanilla extract and mix. In a seperate bowl, sift together the flour, baking soda, salt, and cinnamon. Then, stir in the walnuts and coconut. Add the flour mixture to the butter mixture and stir until combined. Finally, stir in the oats. Next, put the granulated sugar in a small bowl. Using a small spoon, drop a spoonful of the cookie batter into the sugar and roll it around to coat. Next, using your hands, finish rolling the cookie into a ball and place on a cookie sheet. The cookies should be 1 1/2 inches in size, and 2 inches apart on the baking sheet. Now, SIGHTLY flatten the cookies with the bottom of a glass*. Bake 10-12 minutes. Remove from oven and cool for 2 minutes. Then, move the cookies to a sheet of wax paper or rack to cool. Enjoy! (Makes approximately 3-4 dozen)
*To intensify the walnut flavor, place the nuts on a cookie sheet and toast them in a 350 degree oven for 8-10 minutes!
*If you flatten the cookies too much, they will be crispy and crunchy instead of soft and chewy. So, if crunchy is more your style, go for it!
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