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Oatmeal Coconut Mound Cookies Recipe


1/2 cup butter, softened

1 cup white sugar

1 1/2 cups rolled oats

1 (8 ounce) container frozen whipped topping, thawed

3/4 cup vanilla extract

1/2 cup water

1/2 teaspoon vanilla extract

1/2 cup raisins

1/2 cup chopped pecans

1/2 cup chocolate chip pecan halves

1 1/3 cups confectioners' sugar

1/2 cup packed brown sugar


Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a medium bowl, cream together the butter and 1 cup of sugar. Beat in the eggs one at a time, then stir in the vanilla and water. Combine the flour, baking powder and baking soda; stir into the creamed mixture.

Pour the batter evenly into the prepared cookie sheets. Bake for 12 to 15 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing from the baking sheet to cool on wire racks.

To make the topping: In a medium bowl, stir together 1/2 cup of sugar, 1/2 cup of milk, 1/2 teaspoon vanilla extract and 1/2 teaspoon of water. Stir in the chocolate chips, pecan halves and confectioners' sugar until evenly distributed.

Pour the pecan halves into the topping, 1/2 cup at a time, until all topping is used. To the cookie sheets, roll each cookie flat, using a cookie cutter. Cut into circles 1 1/2 inches thick. Place 1 teaspoon of filling in the center of each cookie, then generously spread with the remaining chocolate chips and pecan halves.

Arrange chocolate and pecan halves flat on baking sheet, and roll them around the outside of the pan to seal. Brush the remaining chocolate chips and pecan halves with 1/2 cup of the topping.

Bake for an additional 30 to 40 minutes in the preheated oven, until the filling is set and the cookies are golden.


Neche Peersene writes:

⭐ ⭐ ⭐ ⭐ ⭐

Taking this to a restaurant made it wonderful. Using olive oil instead of vegetable oil, shortening instead of vanilla cream...amazing! This is going great...I kept it superficially vanilla but it blended beautifully. Will be making this again.