This recipe originates in an old recipe book (70’s) of my mothers, on recipes using St. Lawrence Corn Oil. I have found other recipes from this book posted online, but not this one. It makes a large and crispy cookie and the method accounts for at least some of that. When you add the hot water to the oil/sugar, it melts the sugar and then it somewhat emulsifies with the oil. I believe this has a lot to do with the consistency of the resulting cookie. Try them our for yourself.


2 Cups Pastry flour or 1 3/4 cups AP flour

1/2 tsp salt

1/2 Cup Shredded Coconut

2 Cups rolled oats (no not quick oats, gross)

1 Cup Corn Oil (St.Lawrence no longer exists)

1 Cup lightly packed Brown Sugar

1 tsp Baking Soda

1 tsp Vanilla extract

1/4 Cup BOILING Water

1/2 package Chocolate Chips (so 8 oz’s?)…to taste!


Heat oven to 350 Degrees

Sift flour and salt.

Mix in rolled oats and coconut.

Mix oil and brown sugar.

Dissolve baking soda in boiling water.

Stir into oil/sugar mixture.

Add vanilla.

Add flour/salt.

Stir in Choc Chips.

Drop onto baking sheet and flatten with a fork dipped in cold water.

(Because of all the oil these break apart, just push them together and flatten them as best you can)

Bake at 350 for 12 to 15 minutes.

Yield 6 dozen (I’d say more like 50-60)

© 2012 Life Suffusion theme by Sayontan Sinha