I don't know who Erin Scott's Aunt Nita is, but she does make amazing cookies. Her use of turbinado sugar is a bit of genius because it gives the cookies a toothsome crunch and a hint of caramel flavor.
The only adjustments I would suggest to this recipe would be to add some cardamom or cinnamon. The next time I make them, I'd also like to increase the oats to 2 cups and scale back the coconut to 1 cup. It's tempting to toss in a handful of chopped dates. But, I am publishing the original recipe here as a tribute to the ingenious Aunt Nita.
Aunt Nita's Amazing Oatmeal Cookies
From Yummy Supper by Erin Scott
Makes about 40 cookies
2 sticks salted butter, softened
1 1/2 cups turbinado sugar
2 eggs, at room temperature
2 tsp vanilla
2 cups flour (I use Cup4Cup for a gluten-free version)
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 1/2 cups oats
1 1/2 cups unsweetened flaked coconut
1 cup chopped walnuts
Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
In a standing mixer with a paddle attachment, cream the butter and sugar. (Start mixing at the lowest speed so the sugar stays in the bowl.) After mixing, let the sugar and butter sit for 10 minutes.
Add the eggs and vanilla to the butter mixture. Mix well. In a small bowl whisk together the flour, baking powder, baking soda and salt. Slowly add the dry ingredients to the wet and stir gently to incorporate. Fold in the oats, coconut and walnuts.
Scoop little mounds of dough onto the baking sheets (one dozen per sheet). Bake for 10-12 minutes until lightly golden on top. Let the cookies cool on a rack before munching.