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Oatmeal Coconut Cookies

These oatmeal coconut cookies are soft and chewy in the center, with lightly crisp edges that make them irresistible.
Course Cookies, Dessert
Cuisine American
Keyword coconut, oatmeal
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 36 cookies

Ingredients

  • 1 cup salted butter, room temperature
  • 1 1/4 cups brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 cups rolled oats
  • 1 cup quick oats
  • 1 1/2 cups sweetened shredded coconut
  • Optional: 1/2 cup chocolate chips

Instructions

  • Preheat the oven to 350°F and line a baking sheet with parchment or a cookie mat.
  • In a medium bowl, whisk together the flour, baking soda, and salt.
  • Using a stand mixer or hand mixer, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Add the eggs and vanilla extract, mixing until smooth.
  • Slowly add the dry ingredients to the wet mixture, mixing until combined.
  • Fold in the rolled oats, quick oats, coconut flakes, and chocolate chips if using. The dough will be thick and hearty.
  • Scoop heaping tablespoon-sized portions of dough and place them on your prepared baking sheet with parchment. Leave about 2 inches between cookies - they won’t spread much. Smash them slightly to form a cookie shape. Aim for about 14 cookies per sheet.
  • Bake for 14–16 minutes, or until the edges are golden brown and the centers are just set.
  • Remove from the oven and let the cookies cool completely either by sliding the parchment off the sheet or on a wire rack.