Chewy Coconut Oatmeal Cookies
I remember the first time I pulled a tray of these chewy coconut oatmeal cookies from the oven — the kitchen smelled like warm butter, toasted coconut, and brown sugar. They’re a simple, no-fuss cookie with a soft center, bracing chew from old-fashioned oats, and the toasty crunch of pecans. Perfect for after-school snacks, potlucks, or a quick cozy dessert with coffee.
Why you’ll love this dish
These cookies strike a great balance between chewy and slightly crisp at the edges. They’re quick to mix, use pantry-friendly ingredients, and the shredded coconut lifts the texture and aroma without needing exotic additions. Make them when you want approachable baking that still feels a little special — think school lunches, bake sales, or warming up a rainy afternoon.
“These are the cookies everyone asked for seconds on. Chewy, coconutty, and just sweet enough.” — a regular at my neighborhood bake swap
If you like variations on coconut-oat treats, I often cross-reference similar recipes like soft, chewy coconut cookie ideas to spark new mix-ins.
How this recipe comes together
- Cream butter and sugars until light and fluffy to build structure and shine.
- Add egg and vanilla for moisture and flavor.
- Whisk together dry ingredients (flour, oats, coconut, baking soda, salt) so the mix is even.
- Fold the dry mix into the wet just until combined — overmixing toughens cookies.
- Stir in chopped pecans for crunch.
- Scoop dough, bake until edges are golden and centers look slightly soft, then cool on a rack for a chewy center.
For a quick comparison or alternative technique, you can peek at a different oven method here: crispy-chewy coconut cookie variations.
What you’ll need
- 1 cup pecans, chopped (toasted lightly for extra flavor)
- 1 cup old-fashioned oats (do not use quick oats — texture differs)
- 1 cup all-purpose flour
- 1/2 cup unsweetened shredded coconut (sweetened will make cookies sweeter)
- 1/2 cup (1 stick) butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Notes and quick substitutions:
- For a nut-free version, replace pecans with sunflower seeds or omit entirely.
- Use coconut oil (solid) for a hint of extra coconut flavor, but you’ll lose a bit of chew.
- If you want a slightly healthier twist, swap half the flour for whole wheat pastry flour; see more healthy coconut-oat combos at oat-and-coconut recipe ideas.
How to prepare it
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream the softened butter with the brown and granulated sugars until smooth and fluffy — about 2–3 minutes with a mixer.
- Beat in the egg and vanilla until the mixture is uniform.
- In a separate bowl, whisk together the flour, oats, shredded coconut, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture. Stir until just combined; don’t overwork the dough.
- Fold in the chopped pecans gently so they’re evenly distributed.
- Drop rounded tablespoons of dough onto the prepared sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes, until the edges are golden but the centers still look soft.
- Let cookies rest on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.
If you want alternate scoop sizes or timing tips, check a slightly different method here: another coconut-oatmeal approach.
Best ways to enjoy it
- Serve warm with a cold glass of milk or a cappuccino for balance.
- Plate them on a simple dessert board with fresh fruit and a small jar of honey for dipping.
- Sandwich two cookies with a smear of cream cheese frosting or dulce de leche for a more decadent treat.
How to store & freeze
- Room temperature: Store cooled cookies in an airtight container for up to 4 days. Put a slice of bread in the container to help maintain chewiness.
- Refrigeration: Not necessary unless your kitchen is very warm; they’ll keep about a week.
- Freezing: Freeze baked cookies in a single layer on a sheet tray until solid, then stack with parchment between layers in a freezer bag for up to 3 months. Thaw at room temperature.
- Reheating: Warm a cookie for 8–10 seconds in the microwave or 3–4 minutes in a 300°F oven to revive softness. Always let frozen cookies fully thaw before reheating to avoid sogginess.
Pro chef tips
- Use old-fashioned oats for the best chew; instant oats will make a softer, less textured cookie.
- Lightly toast the shredded coconut and pecans in a dry skillet for 3–4 minutes until fragrant — this deepens the flavor.
- Measure flour correctly: spoon it into the cup and level off to avoid dry, crumbly cookies.
- If you want flatter cookies, press the dough lightly before baking or use a slightly wider scoop. For taller, cakier cookies, chill the dough for 20–30 minutes before baking.
Creative twists
- Chocolate-chunk coconut: Stir in 1/2–3/4 cup dark chocolate chunks.
- Tropical twist: Add 1/4 cup diced dried pineapple and a pinch of toasted macadamia nuts.
- Vegan swap: Replace butter with solid coconut oil and use a flax egg (1 tbsp ground flax + 3 tbsp water). Texture will change slightly.
- Spice it up: Add 1/2 teaspoon cinnamon and a pinch of nutmeg for autumnal warmth.
FAQ
Q: Can I make the dough ahead of time?
A: Yes — you can refrigerate the dough for up to 48 hours. Let it sit at room temperature for 10–15 minutes before scooping if it becomes very firm. For longer storage, freeze rounded scoops on a tray, then bag them for up to 3 months; bake straight from frozen, adding a minute or two to the bake time.
Q: Will these cookies be crunchy or chewy?
A: They’re designed to be chewy in the center with slightly crisp edges. Bake toward the shorter end of the time range for more chew; longer baking yields crisper cookies.
Q: Can I substitute quick oats or oat flour?
A: Quick oats will produce a softer, less textured cookie; they’re an okay swap but not ideal. Oat flour cannot replace the whole oat texture — if using oat flour, you’ll need to adjust liquid and likely lose chew. Stick with old-fashioned oats for best results.
Q: Do I have to use pecans?
A: No — walnuts, almonds, or even toasted pumpkin seeds work well. For a nut-free batch, omit them or add extra coconut and a handful of chocolate chips.
Q: What causes cookies to spread too much?
A: Warm dough (from melting butter), too little flour, or a very hot oven can cause excess spread. Chill the dough briefly and ensure accurate flour measurement to control spread.
Conclusion
If you want a video-led, easy-to-follow take on the same concept, this version offers step-by-step visuals and tips: EASY Oatmeal Coconut Cookies {+VIDEO} | Lil’ Luna. For another soft, chewy variant that adds a few mix-in ideas and bake-time notes, see Soft and Chewy Coconut Oatmeal Cookies – two sugar bugs.
Happy baking — and don’t be surprised if these become the cookie people ask you to bring to every gathering.
Chewy Coconut Oatmeal Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream the softened butter with the brown and granulated sugars until smooth and fluffy — about 2-3 minutes with a mixer.
- Beat in the egg and vanilla until the mixture is uniform.
- In a separate bowl, whisk together the flour, oats, shredded coconut, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture. Stir until just combined; don’t overwork the dough.
- Fold in the chopped pecans gently so they are evenly distributed.
- Drop rounded tablespoons of dough onto the prepared sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes, until the edges are golden but the centers still look soft.
- Let cookies rest on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.
