Please may one of the frequent cookie bakers here suggest an ingredient
addition or mixing change to the following recipe so the cookies may
bake up with more of a cake consistency instead of beiong so dry? The
original recipe did not call for any milk or chips at all, but after
knowing I wanted the chips I found the dough mix to be so very
dry-crumbly that I added the milk myself. These are very good tasting
and may become my favorite, but the finished bake leaves them on the
dense and dry side.

ICEBOX COOKIES - www.BakingCookies.com
(Picky additions/changes/brands in parenths)
1/2 cup each, shortening, margarine (and milk)
1 cup each, white sugar, brown sugar
1 tsp. each, vanilla extract, baking soda, salt
1-1/2 cups white flour
3 cups oatmeal
1/2 cup each, chopped nuts (walnuts) and coconut ("Premium Sweetened"
grated brand)
(1 cup chocolate chips)
Mix all together (Kitchenaid mixer with the flat, triangular whip
blade). Divide dough in half and shape into rolls, wrap in wax paper
to chill overnight. Slice 1/4-inch thick and bake at 375F degrees.

Very small kitchen with extremely limited counter space here, so I
wrapped into about seven 1-1/2x12-inch rolls and only refrigerated for
about two hours before cutting to bake. The recipe had no baking time
stated, but 10 minutes per dozen worked well to finish without the
bottoms becoming over-browned. This was the first time I've made
cookies with coconut in them, and they taste very good. When
fresh-baked the consistency is acceptable, though not as cake-like as
I'd prefer and they're certainly not better next day (as to mouth feel,
not taste).

Anxious for suggestions, please! - PickyBakesEm