Recipe By R. Huddle
Published Jun 30th
Prep - Cook - Additional - Ready In -
Servings 7 dozen Calories 281.1

Makes about 7 dozen cookies

Recipe Ingredients

  • 2 cups packed brown sugar
  • 2 cups white sugar
  • ¾ cup butter, softened
  • 1 cup shortening
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 ½ cups whole wheat flour
  • 2 teaspoons salt
  • 2 teaspoons baking soda
  • 3 cups rolled oats
  • 1 ½ cups semisweet chocolate chips
  • 1 ½ cups chopped walnuts
  • 2 cups flaked coconut

Cooking Directions

  1. 1 Preheat oven to 350 degrees F. Grease cookie sheets.
  2. 2 In a large bowl, cream sugars, butter and shortening. Beat in eggs and vanilla until well blended.
  3. 3 Mix in sifted flours, salt and baking soda and stir well.
  4. 4 Stir in remaining ingredients.
  5. 5 Drop in teaspoon size balls on greased baking sheet about 2 inches apart. Bake 8 minutes or until edges are brown.

Nutrition Facts

  • Calories 281.1
  • Carbohydrate 36.5 g
  • Cholesterol 26.4 mg
  • Fat 14.7 g
  • Fiber 2.2 g
  • Protein 3.5 g
  • Saturated Fat 5.8 g
  • Sodium 215.1 mg
  • Sugar 24.5 g


  1. I love this recipe, I've made it quite a few times but I've made it vegan and healthier! If anyone would like my substitutions here they are: reduced brown sugar to 3/4 cup, reduced white sugar to 1/2 cup, added 1/4 cup monk fruit sweetener, 1 cup vegan margarine, 3/4 cup light olive oil, dairy - Read more ...
  2. My first review I forgot to say, I reduced the recipe to 32 servings, but I ended up with 60 - 3 to 4 inch cookies. I guess I'll take some to work!
  3. These cookies are amazing everyone loves them!
  4. Delicious nice and slightly crisp edges with soft centers. I didn't have any coconut but the cookies didn't need it. Plus I didn't tell my "hates whole wheat" kids that there was whole wheat flour in these--and they never noticed! Thank you R.Huddle for the recipe.
  5. These are excellent cookies. I brought them to work to share and several people asked for the recipe. I made just a couple little changes. I substituted pecans for the walnuts. I didn't have enough chocolate chips so I used some toffee chips to make up the difference. And I added 2 T of wheat - Read more ...
  6. Great cookie!! I had to bake mine for 15 minutes but I rolled balls the size of walnuts so that may be the reason. This is definitely a keeper!
  7. This is a great recipe. I made it as written but made big balls which took about 14 minutes (in my oven) to cook. By making them big they stayed very moist inside and crispy outside and didn't spread much. Next time I make them I'll add flax seed and craisins-super easy to change up - Read more ...
  8. I'm very surprised more people haven't tried this recipe. It makes GREAT cookies!!! They remind me of favorite choc. chip cookies I get from a local restaurant. I was searching around to find a recipe that was close to them and I found it!! Definitely roll them in a ball--don't smash and be generous with - Read more ...

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