There really isn’t much of a surprise to these cookies, but it seems standard for ‘surprise’ to get put in a name anytime there is something strange or different added. So, the surprise is really just a handful of walnuts and a shake of coconut from a bag, but it adds so much dimension to your run-of-the-mill oatmeal cookies. This recipe is adapted from the Quaker Oats recipe you get on the inside of the lid, but with some special little changes. They should come out a little soft and chewy in the middle but slightly crispy on the outside.
Ingredients:
1/4 lb salted butter (1 stick), room temp
1/2 cup firmly packed brown sugar
1/4 cup granulated sugar
1 egg
1/2 tsp vanilla
1/2 cup all-purpose flour (2.5oz)
1/2 cup whole-wheat flour (2.5oz)
1 tsp vital wheat gluten
1/2 tsp baking soda
1 tsp cinnamon
1 1/4 cup old-fashioned rolled oats
1/2 cup raisins
1/2 cup walnut pieces
1/4 cup unsweetened dried coconut
1. Cream butter with the sugars, stir in egg and vanilla.
2. Mix the flours, gluten, b. soda and cinnamon. Combine with wet ingredients and stir until everything is thoroughly mixed.
3. Fold in remaining ingredients: oats, raisins, walnuts and coconut.
4. Refrigerate dough at least 30 minutes. Preheat oven to 350F.
5. Bake on parchment-lined or greased cookie sheet approximately 12-14 minutes.
Notes: You can use unsalted butter, but throw in a dash of salt with the flour if you do. Also, I always weigh my flour and at 5800ft it seems 1cup = 5oz is pretty accurate. If you are baking these at sea level, reduce the flour slightly and adjust the baking time. And I tend to add gluten any time I’m using whole wheat flour when things aren’t normally intended to be baked with whole wheat flour (like cookies). Otherwise, you might end up with a total fail.
bebebijouboutique 
That’s exactly how I like my cookies: both soft and crispy. I love the addition of coconut — so fun and different!