Photo: Ryan Benyi; Styling: Andrea Steinberg
Prep Time
15 Mins
Cook Time
12 Mins
24 large cookies (serving size: 1 cookie)

How to Make It

Step 1

Preheat oven to 350ºF. Whisk together flour, baking soda and salt. Using an electric mixer on medium speed, beat butter, shortening and both sugars until light and fluffy, about 3 minutes. Beat in eggs and vanilla.

Step 2

With mixer on low speed, gradually add flour mixture to butter mixture. Stir in oats, then chocolate, walnuts, raisins, cherries and coconut.

Step 3

Line two rimmed baking sheets with parchment paper. Scoop dough into 2-Tbsp. balls and place several inches apart on baking sheets. Bake, rotating pans halfway through, until cookies are lightly browned, 10 to 12 minutes. Let cool for 5 minutes on baking sheets on wire racks, then transfer cookies to wire racks to cool completely. Repeat with remaining dough.

Ratings & Reviews

Caribbeangel's Review

August 20, 2013
For a first time cookie baker (at least from scratch), I found the recipe easy to follow. I only used 1 1/2 cups of brown sugar, as they were for three toddlers, and the recipe came out great. thanks.

ihartcookies101's Review

August 11, 2013

WhatsCooking27's Review

July 19, 2013
WOW! I was searching for a quick cookie recipe and found this one. It was easy to follow. I had them in the oven in about 20 minutes. I was out of vanilla extract so used almond extract instead, and had no dried fruit or chocolate so doubled the coconut. They are slightly moist, flavorful, and the bite has a perfect light crunch. This recipe is fantastic.

LisaB99's Review

August 02, 2010
This was an excellent cookie recipe, especially if you like the brown sugar chewy kind. I changed it up a little by using slivered almonds, dried cranberries and white chocolate chips instead of the last 5 ingredients. I made the cookies "normal size" (1 tablespoon dough) and the recipe made 4 dozen.