Our family enjoys the original Toll House Cookies with some extras added. This time I reduced the sugar content, too.


  • 2-1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 1 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1-1/2 cups semi-sweet chocolate morsels
  • 1-1/2 cups chopped nuts
  • 1-1/2 cups rolled oats
  • 1 cup sweetened coconut flakes


  1. Preheat oven to 375 degrees F.
  2. Combine flour, baking soda and salt in small bowl.
  3. Beat butter, brown sugar, vanilla in large bowl of mixer until creamy.
  4. Add eggs, one at a time, beating well after each addition.
  5. Gradually beat in the flour mixture.
  6. Beat in the oats and coconut.
  7. Stir in the morsels and nuts.
  8. Use cookie scoop to drop dough onto ungreased baking sheets.
  9. Flatten each cookie scoop slightly with a fork.
  10. Bake for 10 to 12 minutes or until golden brown.
  11. Cool on baking sheets and then transfer to wire racks to continue cooling.

Yield: 48 cookies using medium cookie scoop.

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