These Genius Oatmeal Cookies Only Take 30 Minutes To Make

I'm an oatmeal cookie convert, y'all.

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I always thought that oatmeal cookies were the granola bar of the cookie world.

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Granola bars = rolled oats, egg, oil, and raisins. In bar form.

Oatmeal cookies = rolled oats, egg, butter, and raisins. In "cookie" form.

LITERALLY the same.

But these Coconut Oatmeal Drop Cookies have proved me so, so wrong.

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They're crisp on the edges but the right amount of chewy in the center; they're caramel-y without being too sweet. I haven't ever managed to eat just one. They've disappeared every time I've brought them to a party, and they're one of my favorite recipes of 2016.

I found them tucked away in The Complete Magnolia Bakery Cookbook, and the full recipe is also at the bottom of this post.

Besides the flavor and texture, two things make these amazing: First, they take just thirty minutes from the time you measure your flour to the time you pull the first batch from the oven.

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Baked goods can be finnicky about their proportions, but these won't be upset if you accidentally get a little extra flour in the batter or if the egg is secretly fresh out of the fridge (instead of room temp), all of which = faster batter prep. Of course, the closer you can get to what the recipe recommends, the better, but this batter is super forgiving.

Second, they're endlessly customizable, which makes them good for adapting to the season or to picky palates.

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You can adjust the spices: It calls for a teaspoon of cinnamon, but you could definitely add a 1/2 tsp of nutmeg to the blend, or replace the cinnamon with your favorite pumpkin or holiday spice blend.

Add in your favorite mix-ins: The recipe makes a lot of cookies, so you can easily bake a dozen with just the oats and coconut, then add in a mix-in for your next dozen, and another mix-in for your next...you get the picture. Just make your rounded drops a little bit bigger with each mix-in, so there's enough batter to hold your mix-ins together. I personally love varying combos of chocolate chips, crushed potato chips, and chopped toasted pecans. And you could totally try other nuts, Cornflakes, or (gasp) raisins or other dried fruit.

Or transform 'em after baking: I think they'd be delicious with a fudge icing and rainbow sprinkles, as the bookends for Nutella cookie sandwiches, or crumbled up on top of ice cream!

Here's the recipe, although I make two modifications: I double the vanilla, and I drop by rounded two-teaspoons instead of one (keeping baking time and everything else the same).

Coconut Oatmeal Drop Cookies

Makes: 3 1/2 dozen cookies

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cinnamon

1/4 teaspoon salt

1 cup (2 sticks) unsalted butter, softened

1 cup firmly packed light brown sugar

1/2 cup sugar

1 large egg, at room temperature

1 1/2 teaspoons vanilla extract

1 1/2 cups rolled oats (not quick-cooking)

1 cup sweetened shredded coconut

Preheat oven to 375 degrees.

In a small bowl, combine the flour, baking soda, cinnamon, and salt. Set aside.

In a large bowl, cream the butter with the sugars until smooth, about 2 minutes. Add the egg and vanilla, and beat well. Add the dry ingredients and mix thoroughly. Stir in the oats and coconut. Drop by rounded teaspoonfuls onto ungreased cookie sheets, leaving several inches between for expansion. Bake 12-14 minutes, or until lightly golden.

Cool the cookies on the sheets for 5 minutes, and then remove to a wire rack to cool completely.

From The Complete Magnolia Bakery Cookbook by Allysa Torey and Jennifer Appel. Copyright © 2009 by Allysa Torey and Jennifer Appel. Reprinted by permission of Simon & Schuster, Inc. All rights reserved.

For more delicious ~baked goods~ — including their famous cupcakes — check out the Magnolia Bakery cookbook, $13.99 on Amazon.

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