German Chocolate Oatmeal Cookies
4 dozen cookies
3/4 cup butter or vegetable shortening*
1 cup dark brown sugar, firmly packed
1/2 cup granulated sugar
2 large eggs
2 packages (4 ounces each) German chocolate, melted and cooled
1 tablespoon water
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3 cups quick oats**
1 cup pecans, coarsely chopped
1 cup flake coconut
Preheat oven to 375°F. Using pan release, lightly grease baking sheet.
In a large mixing bowl, combine shortening, sugars, eggs, chocolate, water and vanilla. Beat with an electric mixer at medium speed until well blended.
In a medium bowl, combine flour, baking soda and salt. Add to creamed mixture. Add vanilla. Beat with an electric mixer at low speed until blended. Using a spoon, stir in oats, nuts and coconut. Drop dough by rounded tablespoonfuls 2 inches apart onto prepared baking sheet.
Bake for 10 minutes, or until bottoms are browned, but tops are slightly soft. Cool 2 minutes and remove from cookie sheet. Continue to cool on cooling grid.
*Shortening will produce a softer cookie. Butter flavored shortening is recommended.
**Do not use instant or old fashioned oats.
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