2 cups white sugar
2 cups cornstarch
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 cup rolled oats
1 cup semisweet chocolate chips
1 cup flaked coconut
1 cup chopped walnuts
1 cup buttermilk
Preheat oven to 325 degrees F (165 degrees C). Grease cookie sheets.
In a medium bowl, stir together the sugar, cornstarch, and vanilla.
In a large bowl, mix together the flour, salt, and baking soda. Stir in the flour mixture, and the cinnamon. Fold in the oats. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 15 to 20 minutes in the preheated oven. Cool on baking sheet for 3 minutes before removing to wire racks to cool completely.
To make the frosting, combine the chips, coconut, walnuts, and buttermilk in a medium bowl. Stir well. In a small bowl, stir together the buttermilk mixture and the chocolate mixture. Fold in the coconut and walnuts. Spread evenly over cooled cake.