My Grandma B was known for her cookies. Chocolate Chip, Sandbakkelse, Hawaiian Oatmeal “Grandpa Cookies”, Molasses Crinkles, Double Chocolate Chip… all recipes she could practically make in her sleep!
She would bake for anyone and everyone… I rarely remember a day being at her house without cookies being baked.
My favorites were her Hawaiian Oatmeal cookies. We called them Grandpa Cookies because they were my Grandpa’s favorite and he ate them pretty much every day.
Sometimes he would even pour a bowl of Cheerios, top it with milk, put a few Grandpa Cookies on top and a scoop of vanilla ice cream! One of these days I will have to try that.
I love making Grandpa Cookies for my family, but with sweet little Maren in my arms most of the time, I needed to find a way to eliminate the time consuming scooping/baking/cooling process.
I had so much fun making skillet cookies in my new cast iron skillet a few weeks ago, so I decided to try to adapt my favorite Hawaiian Oatmeal cookies into a skillet cookie… & what a great compromise!
All the taste, aroma and memories of delicious Grandpa cookies, in a quick and easy bar cookie form. Now I can start making these every week like Grandma did! :o)
- 1 cup butter, softened
- 1 cup firmly packed brown sugar
- 1 cup sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 2 cups old-fashioned rolled oats
- 2 cups sweetened, flaked coconut
- 2 1/4 cups flour
Preheat the oven to 375ºF. Grease a 10" or 12" cast iron skillet (or a 9x9" glass baking dish).
In a large mixer bowl, cream together the butter and sugars until light and fluffy... 3-5 minutes.
Beat in the eggs, vanilla & salt until smooth. Beat in the baking soda.
Mix in the oats and coconut until well combined. Stir in the flour until just evenly mixed.
Press the dough evenly into the prepared pan and bake for 30-40 minutes, until the top is golden brown and a toothpick inserted in the center comes out almost clean.