An easy biscuit that is sure to please with coconut for flavour and oats for texture. They are heathier than average because they use oil instead of butter.
I added 1/2 teaspoon of baking powder because I read the review that said they were flat. They were delicious, pretty, and chewy. I will definitely make them again and again!! - 10 Jan 2004 (Review from Allrecipes USA and Canada)
This was a tasty recipe to mix up and cook quickly. I skipped the coconut and added 1 cup of white chocolate chips. I reduced both sugars to 3/4 c. each, and reduced the oil to 1/2 cup. After mixing, the batter seemed a bit dry, so I put in a tad more oil. Very good flavor, and the texture is great - somehow they are chewy, crispy, and soft all at the same time. The first pan I cooked a full 12 minutes; these came out kind of crunchy, but still a little chewy, and very good. The second and subsequent pans, I cooked more like 9-10 minutes (took them out just before they looked done), let them cool on the pan for 2 minutes. These were our favorites. Delicious recipe and a bit healthier using oil vs. butter. Thanks for sharing it. - 30 Nov 2010 (Review from Allrecipes USA and Canada)
My dad recently had heart surgery, so I was thrilled to find a cookie recipe that called for oil instead of solid fats. I used canola oil, omitted the coconut, threw in an extra handful of oats, and added some Hershey's Special Dark chips for a heart-healthy cookie that everybody really liked. Thank you for posting this!! - 15 Mar 2006 (Review from Allrecipes USA and Canada)