Coconut Oatmeal Cookies

1  cup		quick-cooking oats
1/2  cup		shredded coconut
1/2  cup		cup butter
1/2  cup		sugar
1/4  cup		brown sugar
1		egg
2  tablespoons		milk
3/4  teaspoon		vanilla extract
1/2  cup		flour
1/4  teaspoon		baking soda
1/4  teaspoon		salt
1/2  teaspoon		cinnamon

Tip: Click on the ingredient links to learn the nutritional information for all the Coconut Oatmeal Cookies ingredients. The serving size for any ingredient in Coconut Oatmeal Cookies may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat oven to 400°F Lightly grease 2 cookie sheets.

Spread the oats and coconut on an ungreased baking sheet. Bake until golden brown, 8-10 minutes, stirring occasionally.

With electric mixer, cream the butter or margarine and both sugars until light and fluffy. Beat in the eggs, one at a time, then the milk and vanilla. Sift over the dry ingredients and fold together. Stir in the oats and coconut.

Drop spoonfuls of dough 1-2 inches apart on the prepared sheets and flatten with the bottom of a greased glass dipped in sugar. Bake until golden. 8-10 minutes. Cool on a rack.