Crispy on the edges, chewy on the inside, these buttery Coconut Oatmeal Cookies are a perfect blend of flavor and texture. They are quick and easy to make, but it’s definitely hard to stop eating them!
October is cookie month, so in celebration, every day this week I’ll be sharing a new cookie recipe. Happy baking!
A Tasty Twist on Classic Oatmeal Cookies!
Just adding oats makes for a delicious cookie, but if you love coconut, these are even better! With a trifecta of coconut oil, coconut flakes, and coconut extract, they are packed with coconut flavor.
My husband is a big fan of both oatmeal and coconut so this chewy oatmeal cookie recipe is one of his new favorites. I froze the leftover cookies, and sometimes he and my son would eat them frozen rather than even waiting for them to thaw. They’re that good!
How to make oatmeal coconut cookies
- PREP – Toast the coconut and let it cool. You can speed up the cooling by popping it in the fridge or freezer.
- WET INGREDIENTS – Cream butter, coconut oil, and sugars in a large bowl. Beat in the eggs, vanilla, and coconut extract.
- DRY INGREDIENTS – Add the flour to the butter mixture and make a well for the baking soda, salt, and baking powder. Stir them into the flour, then mix everything together. Add the oats and shredded coconut.
- FORM – Preheat the oven to 375°. Use a medium cookie scoop to portion dough, then roll into balls. Place on a silicone lined or greased baking sheet.
- BAKE – Bake for 8-10 minutes. or until barely set in the middle. The edges and bottom should be golden brown.
- COOL – Let cookies sit on the cookie sheet for 3-4 minutes, then use a metal spatula to transfer them to cooling racks to cool completely.
Leftover cookies can be stored at room temperature in an airtight container for up to a week. For maximum freshness, wrap them individually in plastic wrap.
You can also freeze them for 4-5 months. I like to store them in a heavy-duty ziplock freezer bag.
Why are my homemade oatmeal cookies hard?
Overbaking is the most common reason for hard cookies. Remember that cookies do continue to bake on the cookie sheet after being removed from the oven, so if you want soft cookies, err on the side of under-baking.
Another reason oatmeal cookies get hard is if you chill the dough when it is supposed to be baked immediately. As the dough chills, the oats absorb moisture. So a dough that needs to be chilled will have more liquid or less flour to accomodate for the chill time.
This cookie dough doesn’t need to be chilled, so if you store the dough, your cookies will be more hard.
One way to ensure that oatmeal cookies stay soft after they are baked is to wrap them individually in plastic wrap so that the air doesn’t dry them out.
PRO TIPS:
- Keep in mind that as the dough sits, the oats absorb moisture, so the cookies get thicker and more dry. I recommend baking them immediately for best texture.
- Toasting the coconut really adds great flavor to the cookies, but if you are really in a rush, you can skip that step.
Oatmeal Coconut Cookie Recipe Variations:
- Regular oats give the cookies a great chewy texture, but you can use quick oats if that’s all you have on hand.
- For a deep, rich caramel flavor, you can use dark brown sugar.
- I prefer sweetened coconut for this recipe, but you can try unsweetened coconut if you prefer.
- Love chocolate? Add chocolate chips, milk or dark chocolate chunks, or even white chocolate chips to the dough.
FAVORITE COOKIE RECIPES:
- Iced Oatmeal Cookies
- Melted Butter Chocolate Chip Cookies
- Oatmeal Cinnamon Chip Cookies
- Chocolate Peanut Butter No Bake Cookies
- Heath Bar Cookies
- 1 Egg Cookie Recipe
- Creamsicle Orange Cookies
Oatmeal Coconut Cookies
With both coconut and oats, these chewy cookies have the best flavor and texture. You will love the crisp edges and buttery chewy middles!
Ingredients
- 1/2 cup salted butter, softened to room temperature
- 1/2 cup coconut oil
- 1 cup brown sugar
- 1/2 cup white sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp coconut extract
- 2 cups all purpose flour (10.1 ounces)
- 1 tsp baking soda
- 1 tsp salt
- 1/2 tsp baking powder
- 2 cups old fashioned oats
- 1 cup sweetened coconut flakes, toasted
Instructions
- Toast coconut at 350° on a cookie sheet for 5-10 minutes, stirring often, until lightly browned. Let cool.
- Beat butter, coconut oil, and sugars in a large mixing bowl with an electric hand mixer for 2-3 minutes, or until creamy.
- Add the eggs, vanilla, and coconut extract. Beat until smooth.
- Dump the flour on top of the wet ingredients. Make a small well on top and add the soda, salt, and baking powder. Mix them into the flour.
- Add the oats and toasted coconut. Stir until well combined.
- Let the dough sit while you preheat the oven to 375°. Line cookie sheets with silicone or parchment paper, or use cooking spray.
- Scoop dough into heaping tablespoons, and roll into balls. Place cookie dough balls on prepared cookie sheets, about 3 inches apart.
- Bake at 375 degrees for 8-10 minutes, or until golden brown around the edges.
- Let cool on pans for 3-4 minutes, then transfer to a wire rack to cool completely.
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Nutrition Information:
Yield:
36Serving Size:
1Amount Per Serving: Calories: 137Total Fat: 7gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 17mgSodium: 139mgCarbohydrates: 17gFiber: 1gSugar: 9gProtein: 2g
This oatmeal coconut cookie recipe transforms simple ingredients into a treat that is hard to resist. Coconut fans will go crazy for these cookies!
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