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Chewy Coconut Oatmeal Dishpan Cookies

These chewy coconut oatmeal dishpan cookies are easy to make and perfect for feeding a crowd. With a delightful balance of chewy oats and coconut, they stay soft for days and are highly adaptable with optional mix-ins.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 24 bars
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main 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)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a large rimmed sheet pan (about 15×10 inches) or line it with parchment.
  2. In a medium bowl, whisk together the flour, baking soda, and salt until evenly combined. Set aside.
  3. In a large mixing bowl, whisk the melted butter with brown sugar and granulated sugar until smooth. Let it cool for 1-2 minutes.
  4. Whisk in the eggs and vanilla until glossy and fully combined.
  5. Stir in the dry ingredients until incorporated. Don’t overmix.
  6. Fold in the oats, shredded coconut, and any optional mix-ins.
  7. Spread the dough evenly into the prepared rimmed pan, pressing it lightly for uniform thickness.
Baking
  1. Bake for 18-25 minutes until the edges are golden and the center is just set.
  2. Cool the pan on a rack for at least 15 minutes before slicing into bars.

Notes

Serve warm with a scoop of vanilla ice cream, or as a grab-and-go breakfast. Store in an airtight container at room temperature for up to 4 days, or refrigerate for 10 days.