• 1/2 Pound(s) (2 sticks) margarine or butter, softened
  • 1 Cup(s) firmly packed brown sugar
  • 2 Eggs
  • 1/2 Teaspoon(s) Almond extract
  • 1-1/4 Cup(s) all-purpose flour
  • 1 Teaspoon(s) Baking Soda
  • 3 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
  • 1 4-ounce package shredded coconut (about 1-1/3 cups)

Cooking Instructions

Heat oven to 350°F. Lightly grease cookie sheets. In large bowl, beat margarine and sugar until creamy. Add eggs and almond extract; beat well. Add combined flour and baking soda; mix well. Add oats and coconut; mix well. Drop dough by rounded teaspoonfuls onto cookie sheets. Bake 8 to 10 minutes or until light golden brown. Cool 2 minutes on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.


RATINGS & REVIEWS


Vanishing Oatmeal
Raisin Cookies

GET RECIPE

No-fuss breakfasts for
on-the-go mornings

MAKE OVERNIGHT OATS

Get product news, special offers, delicious recipes, and more.