Fudgy Coconut Oatmeal Cookies Recipes

FUDGY COCONUT OATMEAL COOKIES

Steps:

• Combine first 4 ingredients in large pan.
• Bring to a boil.
• Boil 1 minutes.
• At once add next 4 ingredients.
• Stir well.
• Drop by tsp.
• on waxed paper.
• Cool.

GRANDMOTHER'S OATMEAL COCONUT COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat brown sugar, white sugar, and butter together with an electric mixer in a large bowl until smooth. Add 1 egg one at a time, allowing the first to blend into the butter mixture before adding the next with the vanilla.
• Stir flour, baking soda, salt, and baking powder together in a bowl. Beat into the butter mixture until just incorporated into a dough. Fold oats, crispy rice cereal, and coconut into the dough; mixing just enough to evenly combine.
• Drop cookie dough by teaspoonful onto baking sheets.
• Bake in preheated oven until browned, 8 to 9 minutes. Cool cookies slightly on baking sheets before moving to cooling racks to cool completely.

NO-BAKE FUDGY OAT COOKIES

Steps:

• In a large bowl, combine oats and coconut; set aside. In a large saucepan, combine milk and butter. Stir in sugar and cocoa. Bring to a boil. Add oat mixture; cook for 1 minute, stirring constantly. Remove from the heat; stir in vanilla. , Drop by rounded tablespoonfuls 1 in. apart onto waxed paper. Let stand until set.

COCONUT AND OATMEAL DROP COOKIES

Steps:

• Heat oven to 350 degrees. Grease 2 large cookie sheets. Cream butter and sugars in mixer until light and fluffy. Add eggs, beat together. Add vanilla, baking powder and baking soda. Then add the flour. Mix until well combined. Stir in coconut and nuts. Mix in oatmeal.
• Drop on greased cookie sheets by the tsp., spacing about 1/2 inch apart. Bake 12 to 15 minutes, just until the edges begin to brown. Transfer to a wire rack to cool.

EASY VERY TASTY NO-BAKE CHOCO-PEANUT BUTTER FUDGE OAT COOKIES

Steps:

• - Have the cocoa, peanut butter, and oats pre-measured out before start and laid aside as they will be needed quickly.
• - Also lay about 2 feet of tin foil out on the counter in advance (ungreased).
• - Begin by putting white sugar, milk, and butter/margarine in cooking pot on the stove.
• - Turn fire on medium-low and stir continuously.
• - Wait for things to heat up and you want to adjust the fire to keep it at the perfect level, which is tiny, tiny bubbles slowly coming up almost like its on the verge of beginning to boil. (If there are bubbles everywhere and things are starting rumble, it's too high).
• Note: Very important to NOT overcook as sugar burns easily and tastes awful.
• - Once it's at the "perfect level," stir constantly for about 2 minutes than turn fire off but keep pot in place.
• - Drop in cocoa and quickly stir until all chunks are out.
• - Drop in peanut butter and stir until completely melted and stirred inches.
• - Drop in oats and stir in completely.
• - Quickly remove and using spoon, begin scooping up/dropping globs onto foil depending on size desired (I prefer a little over a tablespoon).
• - Let sit uncovered for 20 minutes, allowing them to harden up.
• - Once hardened, wash hands and scoop a little bit of creamy peanut butter onto tip of pointer finger.
• - Lightly and gently dab the top of a cookie with the tip of your finger and lift up, leaving a tiny Hershey-kiss shaped pile. Do this 8-10 times all over the top of each cookie (scooping up more onto finger as needed).
• Note: The amount done depends on taste; it just adds a hint of salty peanut butter taste on the top. You can easily break a test cookie in thirds to "test" 3 different amounts to find desired taste.
• - Once done, leave uncovered for a few hours before wrapping up. This allows peanut butter to dry-out and harden on top.
• - Eat and enjoy!
• ~TRY THESE TASTY, FUN IDEAS!~.
• ~ Make a batch but with every cookie unique, adding special things on top before hardening such as caramel candies, mini-marshmallows, raisins, white chocolate kisses, coconut, cashews, peanuts, pecans, walnuts, dark chocolate M&Ms, candy corn, frosting.etc!
• ~ Divide everything all the ingredients by 3 to make 3 different pots then take each pot and use a different filler; batch #1 using oats, batch #2 using rice crispies, cereal, and batch #3 using frosted corn flakes!
• ~ Use bigger globs and after putting each one down, push a small Reese peanut butter cup in the middle instead of dabbing peanut butter on after done!
• ~ Use ½ cup extra oats and 3 ½ inch globs and after putting each one down, push in 3 robin egg candies to make "robins nests!"
• ~ To holiday-ify, get small candy-coated Hershey kisses, pick out holiday's colors (ex: red, green, & white for christmas) and right after putting each glob down, push a few onto the top of each cookie!
• ~ Instead of using globs, flatten with a spoon into ¼ inch thick 3in square or circle and later use in place of chocolate bar when making yummy s'mores!
• NOTE: You'll see I used specific brand names for 2 things. The peanut butter because after using a few brands, me and others agreed that this one definitely tasted the best for the cookies. The oats because other brands such as Quaker were MUCH different textured and were hard and completely ruined the taste or texture of the entire experience. So following these aren't required but very recommended.

NO-BAKE FUDGY COCONUT COOKIES

Steps:

• In a large saucepan, combine the first five ingredients. Bring to a boil, stirring constantly. Cook and stir 3 minutes., Remove from heat; stir in peanut butter and vanilla until blended. Stir in oats and coconut. Drop mixture by tablespoonfuls onto waxed paper-lined baking sheets., In a microwave, melt baking chips and shortening; stir until smooth. Drizzle over cookies. Refrigerate until set. Store in airtight containers.

COCONUT OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees.
• Cream together first 6 ingredients until mixed and smooth.
• Add next four ingredients individually, mixing between additions.
• Roll into one inch balls and place on ungreased cookie sheets.
• Bake 12-15 minutes.
• Cookies will"puff" and look a bit raw when removed.
• Once they cool they deflate and are decadently chewy and delicious.

COCONUT OATMEAL COOKIES

Steps:

• Preheat oven to 350°F.
• Cream together; butter and brown sugar.
• Add flour, salt, baking soda, baking powder and rolled oats.
• Stir in coconut, eggs, vanilla and nuts.
• Either drop by teaspoonfull or roll into little ping pong-sized balls (for a more uniform/cute look) and place on greased cookie sheet.
• Bake for 15 minutes.

CHEWY OATMEAL COOKIES WITH COCONUT

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda, baking powder and salt; gradually add to the creamed mixture and mix well. Stir in remaining ingredients. , Drop by level tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

FUDGY OATMEAL COOKIES

Steps:

• Sift sugar and cocoa.
• In large saucepan, melt butter over med-low heat.
• Add sugar, cocoa, and milk.
• Bring to a full boil over medium heat for 1 minute. Remove from heat.
• Add salt and vanilla.
• Blend in peanut butter. Add oats. Mix well.
• Drop by teaspoon full on wax paper until firm.

OATMEAL CHOCOLATE COCONUT CHEWY

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the milk and vanilla. Combine the flour, baking soda and salt; stir into the sugar mixture until well blended. Stir in the oats, chocolate chips. walnuts and coconut until evenly distributed. Drop by rounded tablespoons onto ungreased cookie sheet.
• Bake 10 to 12 minutes in the preheated oven for a chewy cookie or 14 minutes for a firmer cookie.
• Cool for 1 minute on the cookie sheet and then remove to wire rack. Cool completely and then store in tightly sealed container.

COCONUT OATMEAL COOKIES

Steps:

• Preheat oven to 350°.
• In mixing bowl cream shortening,butter,and sugars.
• Add eggs and vanilla until blended.
• Set aside.
• In separate bowl, combine dry ingredients.
• Withholding coconut until all other ingredients are blended.
• Add coconut.
• Combine wet and dry ingredients until moist.
• Drop on greased cookie sheet about 1-2 inches apart.
• Bake for 10 minutes or until golden brown.
• Remove from oven immedietly- if overcooked cookies get HARD.