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Chewy Coconut Oatmeal Cookies

These chewy coconut oatmeal cookies are quick to make and use simple ingredients, delivering a delightful balance of soft, chewy centers and slightly crisp edges.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup pecans, chopped (toasted lightly for extra flavor) You can substitute with sunflower seeds for a nut-free version.
  • 1 cup old-fashioned oats Do not use quick oats as they have a different texture.
  • 1 cup all-purpose flour For a healthier twist, consider half whole wheat pastry flour.
  • 1/2 cup unsweetened shredded coconut Sweetened coconut will make the cookies sweeter.
  • 1/2 cup butter, softened Can replace butter with solid coconut oil for a hint of extra coconut flavor.
  • 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

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. 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.
  3. Beat in the egg and vanilla until the mixture is uniform.
  4. In a separate bowl, whisk together the flour, oats, shredded coconut, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture. Stir until just combined; don’t overwork the dough.
  6. Fold in the chopped pecans gently so they are evenly distributed.
  7. Drop rounded tablespoons of dough onto the prepared sheets, spacing them about 2 inches apart.
Baking
  1. Bake for 10–12 minutes, until the edges are golden but the centers still look soft.
  2. Let cookies rest on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.

Notes

Store cookies in an airtight container for up to 4 days. For a nut-free version, replace pecans with sunflower seeds or omit entirely. Freeze baked cookies for up to 3 months.