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Thursday, October 11, 2007

Featured Recipe: Chocolate Oatmeal Coconut Cookies, a.k.a. The Perfect Cookie

The recipe I’m sharing with you today is amazing, if I do say so myself. In fact, it’s one of those recipes that I’m hesitant to even share with others…you know, kind of like that crazy new psycho character on Desperate who won’t share the lemon meringue pie recipe? That’s a little how I feel…these cookies make me look GOOD, and if others can make them, I lose my magic. At the same time, I think people who don’t share recipes are, well, a little shallow and mean. So, the real question is do I want friends or do I want to have that secret cookie recipe that people are willing to break into my house for? Believe it or not, this was a tough decision, but I’ve decided I like being popular more, so you get the recipe.

Seriously, these cookies are perfect. I guess the official name is “Chocolate Oatmeal Coconut Cookies” but that is so boring and doesn’t really fall off the tongue so easily, so let’s just call it The Perfect Cookie. Where did I get the recipe from? The name on my original recipe card says Barbara Boczany. I have no idea who Barbara Boczany is. But she makes a damn good cookie. I have adjusted the recipe, so let’s just say it’s mine. Yeah, that sounds good. Keep reading for the secret (and no, not THAT secret, but the yummy cookie secret, which is WAY better).

Chocolate Chunk Oatmeal Coconut Cookies (aka The Perfect Cookie)
When I originally received this recipe from a friend, the name on it was "Barbara Boczany." We have no idea who Barbara is but we are eternally grateful to her for this wonderful recipe!
  • 2 sticks unsalted butter (I always use salted and they taste fine)
  • 1 C brown sugar, packed
  • 6 Tbsp sugar
  • 2 large eggs
  • 1½ tsp vanilla
  • ½ tsp salt
  • ½ tsp baking soda
  • 1 C flour
  • 2¼ C oats
  • 1½ C coconut
  • 12 oz (2 cups) semi-sweet chocolate chunks – I prefer using semi-sweet mini chocolate chips because they distribute through the cookie very nicely with the other ingredients
  • ¾ C chopped almonds (I actually never add the almonds)
  1. Preheat oven to 375 F. Beat butter and sugars at high speed until fluffy (about 5-7 minutes). Add eggs and beat till well blended. Beat in vanilla, baking soda, and salt. Add flour and mix at low speed until just blended. Stir in oats, coconut, chocolate and almonds.
  2. Arrange ¼ cup mounds about 3 inches apart on large buttered baking sheets. Pat down to ½ inch. Bake in upper oven, rotating occasionally, 15-18 mins. Cool one minute. Transfer to cooling rack.
  3. If you bake smaller cookies (which I often do), adjust the baking time accordingly.
  4. The cookies usually get pretty crispy and brown around the edge and you will see that the center of the cookie is set.


  1. 1

    Well, since we don’t live near each other, you don’t have to worry about me showing up to your bbq, bringing these cookies and taking all of the glory for myself!! Thanks for sharing! (And now I really want to know what the secret ingredient is in that lemon meringue pie…)

  2. 2

    These look divine, and I was just looking for a recipe to make with the kids! Thank you for taking the popular road!

  3. 3

    Mmmmm, these look so good!

  4. 4

    I went to make them last night at 11:15pm and I had about 2 T of brown sugar. Imagine my disappointment! I will do some shopping for baking staples this weekend.

  5. 5

    I found your blog through someone else’s and I have enjoyed reading all of your recipes. Those cookies look delicious! I just started a food blog as well, check it out if you’d like. Great job with your blog.

  6. 6

    HA! I was cracking up when I saw the lemon meringue pie thing on Desperate Housewives. I would love to know what she did! Isn’t that silly? It’s not even real!

  7. 7
    Jane Maynard

    quick note everyone – originally this was a chocolate CHUNK recipe, but I changed it to mini chocolate chips…that’s one of the things that makes it “perfect” – it’s good with other size chocolate, but the mini chips are just right for this recipe. πŸ™‚

  8. 8

    I bought some brown sugar this weekend and made the cookies tonight — 5 stars!!!

  9. 9
    Jane Maynard

    so glad they came out!! πŸ™‚

  10. 10

    I made these cookies last night – and you are right – they are the “perfect cookies.”

    At first, I was worried that they were burning because the edges turned a very crisp brown…but then we tasted them. They were delicious – light, buttery, and rich. This one is definitely going in my recipe box. Thanks for sharing!

  11. 11
    Jane Maynard

    stephanie – I think that every time I make them! I can’t really figure out how to solve the edge problem, but like you said, they taste so good, even the edges! πŸ™‚

  12. 12

    I can totally understand about not being sure if you want to share this amazing cookie recipe! But I’m really glad you did. I haven’t tried it yet but I can’t wait to.

  13. 13
    Jane Maynard

    you’ll love them! πŸ™‚

  14. 14

    You’re right!! These are the BEST cookies I’ve ever made. They are wonderful, and I am a big cookie critic!! Thanks!

  15. 15

    These cookies are great!!! Also try Nestles swirled white chocolate and butterscotch morsels in addition to the semi-sweet. They add another flavor to this amazing recipe!

  16. 16

    mmmm, corinne. that sounds DELISH! will have to try that! thanks!

  17. 17

    i just found your lovely blog and would love this recipe- but i am missing it… where can i find it??

  18. 18
    Jane Maynard

    it’s on the “sweet things” recipe page, but I’ll just post in the comment here! πŸ™‚

    Source: Mystery Woman Barbara Boczany, although I’ve changed it a bit, so me too!
    – 2 sticks unsalted butter
    – 1 C brown sugar, packed
    – 6 T sugar
    – 2 large eggs
    – 1 1/2 tsp vanilla
    – 1/2 t salt
    – 1/2 t baking soda
    – 1 C flour
    – 2 1/4 C oats
    – 1 1/2 C coconut
    – 12 oz semi-sweet mini chocolate chips (2 cups)

    Preheat oven to 350 F. Beat butter and sugars at high speed until fluffy. Add eggs and beat till blended. Beat in vanilla, baking soda, and salt. Add flour and mix at low speed until blended. Stir in oats, coconut and chocolate.

    Arrange 1/4 cup mounds about 3 inches apart on large buttered baking sheets. Pat down to 1/2 inch. Bake in upper oven, rotating occasionally, 15-18 mins. Cool one minute. Transfer to cooling rack. For smaller cookies, adjust baking time”¦but they are great when they’re BIG.

  19. 19

    Whoa, these look gooood! Will definately make them… And, about the dark edges: that’s what makes them look so pretty! Don’t try to “solve” the problem! πŸ˜‰

  20. 20

    Coconut, oatmeal, chocolate and cookie all sounds perfect together! Yum, I look forward to making these, thanks.

  21. 21

    Oatmeal chocolate chip cookies are my FAVORITE! However, I’m not a coconut fan. If I leave the coconut out should I increase the oats or simply just leave it out?


  22. very interesting question…hmmmm…I would probably increase the oatmeal and the flour both by some, there definitely is a lot of coconut in there that makes up a good bulk of the cookie. that said, probably don’t have to increase the oats TOO much…if you do experiment, let me know how it goes!

  23. These cookies look amazing. I am definitely trying them today.

  24. 24

    We caling them Anzac biscuit

  25. 25

    I just made a batch of these and LOVE them! I really appreciate the fact that they are a one bowl baked good! Less clean up is always great. I cut the sugar a bit (only used 2T white sugar) and used half whole wheat flour. I also sprinkled them with a little bit of sea salt right before putting them in the oven- I think it adds a nice contrast. This recipe is one for the books!

  26. 26

    mmmm cookie monster here! These sound wonderful, think I’ll toast the chopped almonds with skins on. Love BIG cookies. Thank you for sharing your prize.

  27. 27

    Found this site through foodgawker – these look great!
    quick question, though – unsweetened or sweetened coconut flakes?

  28. 28

    I’ve always used sweetened! πŸ™‚ glad you found the site – and these cookies ARE great! πŸ™‚

  29. 29

    I’ve been meaning to try this recipe ever since you posted it almost FOUR YEARS AGO!! I remember my mom telling me I had to try it, and it’s been on the back of my mind since then. At the moment I’m sampling the batter and the baked cookie, and all I can say is “humina humina humina.” You may be mad at me for adjusting this perfect recipe in any way, but since I love the center of a cookie the best, I always bake cookie dough into one giant cookie. I turned down the temp a bit and baked it for 15 minutes and it’s heavenly. Maybe next time I’ll try making them exactly as you suggest, though. Can’t go wrong, I’m sure!

  30. These just came out of the oven. I can see why you prefer the mini chocolate chips. The chocolate’s a little overwhelming with the regular morsels, but still delicious.

    I thought a 1/4 cup cookie was too big so I did 2 Tbsp mounds (but forgot to pat them down flat). The bottom and edges got too done and the middle was too raw, so I knocked the heat down to 350, and made sure to pat the cookies down this time. Perfection. Thank you!

    • Jane Maynard

      these cookies are a little high maintenance, eh? πŸ™‚ I’m glad you finally got them down and that it was worth the trouble. they really are perfection when they come out right! πŸ™‚

  31. 31

    I have a similar cookie – oatmeal, coconut, cranberry, white chocolate chips. They are devine! I’ve been making them for years and have yet to find a way to mess them up! I call them campout cookies because I send them on all the boy scout campouts, and they are always a hit. I’ll have to send you the recipe one day when I’m at a computer…

  32. 32

    Hi, i’ve just found this recipe and it sounds amazing but how many grams are in a stick of butter? We don’t have sticks of butter over in NZ πŸ™‚ thanks

    • 2 sticks of butter = 16 tablespoons butter = 1 cup butter

      I checked a couple online conversion charts and they all gave 226 grams (one gave 226.8 grams), so I think you’re safe to go with 226 g! πŸ™‚

  33. 33

    For the coconut is it the dessicated coconut? I tried the recipe tonight and it was great (for me of course) but the husband says it’s a tad sweet. Now I’m not so sure if I got it right. Beginner baker here thanks so much!

    • Jane Maynard

      I always just use regular old sweetened coconut. your husband sounds like my husband! πŸ˜‰ you could definitely play around with it, though, and try the desiccated – it would provide the good texture and flavor but not as much sugar!

  34. 34

    These are absolutely delicious. I love them. Everyone I feed them to loves them. What more can I say. Thanks for sharing this awesome recipe!

  35. 35

    These sound divine! Just what I was looking for to keep my little boy and his buddies busy tomorrow(and happy), and as it’s going to be raining all weekend, I’m sure this will keep the big boys happy too! SOOO glad you shared this recipe πŸ™‚

  36. 36

    I asked my son what he wanted to get for his teacher for Christmas, he said “chocolate chip cookies because she just LOVES them!”
    This is the perfect gift, I will print out your 6 best recipes and give them to her along with a small batch of each! THANKS!

  37. 37

    These look absolutely faboulous! Tried to make them as well, and I am pretty meticulous, so I was a bit disappointed when they did not turn out like in the picture. Still good, though!

    In my country (Norway) “baking soda” is called “natron”, and is different form “baking powder”. Mine did not raise much, got flat and evenly brown everywhere. They did not become dark at the edges. I wonder if it is because “natron” should be “baking powder”, or maybe the butter is harder here in Norway, or the flour more coarse/fine …

    Any ideas?

    Thanks for a grrrreat recipe.

    • Jane Maynard

      hi simen! I’m glad they were still good even if they don’t look exactly the same!

      first off, it is definitely baking SODA (which would be natron for few). I am thinking it may just be the butters have a different water content or something. I have to say, I might actually be a bit jealous that yours didn’t brown at the edges and were more even! πŸ˜‰ the cookies in general are pretty flat, so I think you were probably good!

      this isn’t all that helpful – but wanted to respond! πŸ™‚

  38. 38

    Thanks for the reply! The cookies were very well received indeed. πŸ™‚ I will try come changes in the next batches: first, I think the oats will have a big impact. I used “quick to cook” oats with very thin and small flakes. Regular oats will give a different texture. And as you say, the butter might be a major difference. I will also try to increase/lower the butter amount. Of course, also ovens are different … It will be interesting to see! Btw, I added the almonds, roughly chopped. They gave a wonderful bite to the cookies.

    • Jane Maynard

      I’ll have to do almonds next time – surprisingly I never have put them in! good luck with the experiments!

  39. 39
    Amy P

    I found these cookies through pinterest. I made them HUGE and I love the crispy edges and chewy centers – they remind me a lot of my grandma’s cookies! Next time I’ll probably make them a wee bit smaller though as it’s almost overwhelming to eat two cookies (I can never just have one, of course!). Thanks for a great recipe, I’ll definitely make it again, and I think I might add some chopped dried cranberries in lieu of half of the chocolate chips next time!

    • Jane Maynard

      first off, I love that you can’t eat just one cookie, no matter the size. my kind of girl! πŸ™‚ sooo happy you love the recipe and that it reminds you of your grandmother’s cookies. love it! cranberries would be delish!

  40. 40
    John Zengerle

    Awesome. I added a 1/2 cup of peanut butter morsels and I think it helped. However this was the first time I made these cookies. My only comment is the the cook time of 15-18 minutes is way to long with a 375 degrees oven. First batch was burned badly. I had to tune down to 7 minutes 30 seconds. At that cook time they were very good. 8 minutes they started to burn. Maybe it was adding the peanut butter morsels. Great cookies, they are very good ! Thank You !
    John from Fenton, Michigan

  41. 41

    I’ve always heard these referred to as Cowboy Cookies. They used to be quite popular, even the grocery stores made them. I’ve seen them made with Rice Krispies, too.

  42. 42

    May I please ask how much does a stick of butter weigh? I don’t think I have ever heard that term before and I don’t want to get the recipe wrong. Thankyou.

  43. 43

    Hi Jane, I was on FB this morning and come across this recipe, it sounds yummy, I have my grand-daughters staying over for the weekend and they love doing some baking with Grandma so we will be baking. Thank you for clearing up what a stick of butter is, in Australia we don’t call it that. Have a great day πŸ™‚

  44. 44

    Made these yesterday and we love them. Thanks, Jane!

  45. 45
    Annie McKenzie

    Jane. I have not made these cookies yet but I’m going to. They really look divine. Do you know if I can freeze the cookie dough for making later? I just baked a batch of monster cookies and I don’t want to bake these until my monster cookies are gone but want to get the dough ready so they would be easy to bake in a few days. Thanks so much I just found your site and I’ll be checking in with you later. Annie.

  46. 46
    Annie McKenzie

    Jane, do you know if this cookie dough can be frozen so I can bake the cookies at a later date? Thanks so much, Annie

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