Name: Chewy Coconut Oatmeal Dishpan Cookies
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 2 cups old-fashioned oats (Not instant); 1.5 to 2 cups shredded coconut (Sweetened for more sweetness, unsweetened for a toasty coconut flavor); 2.25 cups all-purpose flour; 1 teaspoon baking soda; 0.5 teaspoon salt; 1 cup (2 sticks) unsalted butter, melted and slightly cooled; 1 cup packed brown sugar; 0.5 cup granulated sugar; 2 large eggs, room temperature; 2 teaspoons vanilla extract; 1 to 1.5 cups chocolate chips or chopped nuts (Optional (walnuts, pecans))

I first baked these chewy, sheet-pan-sized coconut oatmeal cookies on a rainy afternoon when I needed something simple, forgiving, and shareable. They’re basically a hybrid between a cookie and a bar: all the cozy chew of old-fashioned oats and coconut with the ease of spreading the dough in a rimmed sheet pan. They’re ideal for potlucks, school lunches, or when you want something that feeds a crowd without babysitting a dozen cookie sheets. If you like dense, chewy bites that stay soft days after baking, this recipe delivers — and it’s a great base to riff on with chips or nuts. For a similar coconut-oat texture in a standard drop-cookie format, check out this take on a classic cookie that inspired my first batch: a classic coconut oatmeal cookie.

Why you’ll love this dish

These dishpan cookies are the kind of recipe you reach for when you want maximum yield with minimal fuss. They require one pan, basic pantry staples, and the texture is reliably chewy thanks to melted butter and an oat-forward dough. Make them when you need:

A bake that feeds a crowd (school events, picnics, church luncheons).
A make-ahead snack or lunchbox treat that stays moist for days.
A forgiving recipe you can adapt with chocolate chips, nuts, or dried fruit.

“Hands down the easiest crowd-pleaser — crisp at the edges, chewy in the middle, and everyone asks for the recipe.” — a regular tester

If you’d like a slightly different coconut profile or a lighter, less sweet coconut-oat cookie, this alternate version offers some useful variations: another coconut oatmeal version.

Step-by-step overview

Before you start: melt the butter, whisk sugars into it, then add eggs and vanilla. Combine dry ingredients separately, fold them into the wet, stir in oats and coconut, press into a rimmed pan, and bake until the edges are golden with a slightly set center. Cool, slice, and enjoy. This is a one-bowl (plus one bowl for dry ingredients) routine that takes about 30 minutes active time and bakes in under 25 minutes.

What you’ll need

2 cups old-fashioned oats (not instant)
1 1/2 to 2 cups shredded coconut — sweetened for more sweetness, unsweetened for a toasty coconut flavor
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, melted and slightly cooled
1 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
Optional: 1 to 1 1/2 cups chocolate chips or chopped nuts (walnuts, pecans)

Ingredient notes and substitutions:

Use old-fashioned oats for chew — quick oats will make a softer, less textured bar.
If dairy-free, swap melted vegan butter and be mindful the flavor will shift slightly.
Want a nuttier bite? Toast the coconut and nuts beforehand for deeper flavor; see this crispy-chewy coconut technique for inspiration: Carolina-style coconut cookies.

Directions to follow

Preheat the oven to 350°F (175°C). Grease a large rimmed sheet pan (about 15×10 inches) or line it with parchment so the bars lift out easily.
In a medium bowl, whisk together the flour, baking soda, and salt until evenly combined. Set aside.
In a large mixing bowl, whisk the melted butter with brown sugar and granulated sugar until smooth. Let it cool for 1–2 minutes so it won’t cook the eggs.
Whisk in the eggs and vanilla until the mixture looks glossy and fully combined.
Add the dry ingredients to the wet and stir just until incorporated — don’t overmix.
Fold in the oats, shredded coconut, and any optional mix-ins like chocolate chips or chopped nuts.
Spread the dough evenly into the prepared rimmed pan. Press lightly with an offset spatula so the thickness is uniform across the pan.
Bake for 18–25 minutes. Watch for golden edges and a center that’s slightly set but still soft — it will firm as it cools.
Cool the pan on a rack for at least 15 minutes before slicing into bars or squares. Allow them to come to room temperature for best texture.

Best ways to enjoy it

Serve these bars warm with a scoop of vanilla ice cream for dessert, or cut into squares for a grab-and-go breakfast paired with yogurt and fruit. They also pair beautifully with coffee or tea for an afternoon treat. For a party, arrange squares on a platter with small bowls of extra chocolate chips and toasted coconut for guests to sprinkle on top. If you prefer smaller, portable bites, cut into 2-inch squares and wrap individually for lunches.

I sometimes finish a warm square with a light drizzle of condensed milk and toasted coconut for an indulgent touch; for tips on getting that soft, chewy interior every time, this soft-chewy recipe has techniques that can be adapted: soft and chewy coconut cookie tips.

Storage and reheating tips

Room temperature: Store in an airtight container at room temperature for up to 4 days. Layer parchment between bars to prevent sticking.
Refrigeration: Keep up to 10 days if you prefer a firmer texture; bring to room temperature before serving.
Freezing: Wrap bars individually or layer with parchment in an airtight container. Freeze up to 3 months. Thaw overnight in the fridge or at room temperature for a few hours.
Reheating: Warm a square in the microwave for 10–15 seconds or pop it in a 300°F (150°C) oven for 5–8 minutes to refresh the chew and bring back a just-baked aroma.

Food safety note: because these contain eggs, don’t leave them at room temperature longer than a couple of days in warm conditions; refrigeration extends safety and shelf-life.

Extra advice

Use room-temperature eggs so the batter emulsifies smoothly and the texture stays even.
Melted butter gives a dense chew. If you prefer a cakier bite, cream softened butter with the sugars instead.
Press the dough evenly into the pan to ensure uniform baking — an offset spatula is worth the small investment.
Don’t overbake. The center should still look slightly soft when you pull it from the oven; it will set as it cools.
For a shinier top and slightly deeper color, sprinkle a few extra chocolate chips across the top immediately after the bars come out of the oven.

For healthier adaptations and ingredient swaps that keep chew without as much sugar, consider reading this guide for oat-coconut-chocolate chip modifications: a healthier oat‑coconut chocolate chip option.

Recipe variations

Chocolate-Coconut: Fold in 1 to 1 1/2 cups semisweet chocolate chips and sprinkle a few on top before baking.
Nutty Crunch: Add 1 cup chopped toasted pecans or walnuts for texture.
Tropical Twist: Stir in 1/2 cup chopped dried pineapple or mango with unsweetened coconut for a fruity spin.
Lighter Swap: Replace half the butter with unsweetened applesauce and reduce brown sugar by 1/4 cup for fewer calories (texture will be softer).
Vegan: Use vegan butter, a flax "egg" (2 tbsp flaxseed meal + 6 tbsp water, chilled), and skip dairy chocolate or use vegan chips.

Helpful answers

Q: Can I use quick oats instead of old-fashioned oats?
A: You can, but quick oats make a softer, less chewy texture and the bars can be denser. Old-fashioned oats give the classic chew and better structure.

Q: How thick should I press the dough in the pan?
A: Aim for about 1/2 to 3/4 inch thickness. Too thin and they’ll be more cookie-like and crisp; too thick and they may underbake in the center.

Q: Can I halve this recipe or bake it in an 8×8 pan?
A: Yes. Halve all ingredients and bake in an 8×8 or 9×9 pan. Reduce baking time and start checking at 14–18 minutes.

Q: My edges browned but the center seemed raw — what went wrong?
A: Either the oven was too hot, or the pan was too thin. Try lowering the oven 10–15°F and use a heavier rimmed baking sheet or line the pan with parchment and press the dough slightly thinner.

Q: How can I get a chewier center after reheating?
A: Microwave a single square for 8–12 seconds or warm briefly in a low oven; the residual moisture softens the interior without making the edges soggy.

Conclusion

These chewy coconut oatmeal dishpan cookies are an easy, crowd-pleasing bake that’s simple to scale and wildly adaptable. If you want the original inspiration and background for this style of Pan Cookies, see the recipe notes and story at Chewy Coconut Oatmeal Dishpan Cookies – Meemaw Eats. For a broader look at the dishpan cookie tradition and more community-tested spins, this write-up covers variations and history: Dishpan Cookies – Southern Plate.