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Coconut Oatmeal Cookies

Chewy and nostalgic cookies made with shredded coconut and old-fashioned oats, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup Crisco shortening NO substitutes for texture
  • 1 cup packed brown sugar
  • 1 cup granulated sugar
  • 3 large eggs, beaten
  • 1 tsp vanilla extract
Dry Ingredients
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 cups UNBLEACHED all-purpose flour Bleached flour toughens baked goods
  • 1.5 cups old-fashioned oatmeal (rolled oats) Best chew; avoid quick oats
  • 1 cup shredded coconut

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment or a silicone mat.
  2. In a large bowl, cream together the Crisco shortening, brown sugar, and granulated sugar with an electric mixer until smooth.
  3. Beat in the eggs and vanilla until fully incorporated.
  4. Add baking powder, baking soda, and salt to the wet mixture and mix briefly to evenly distribute.
  5. Stir in the unbleached all-purpose flour a cup at a time until mostly combined.
  6. Fold in the shredded coconut and old-fashioned oats with a wooden spoon until the dough is even.
Baking
  1. Scoop dough onto prepared sheets, spacing cookies about 2 inches apart to allow for slight spread.
  2. Bake for 15 minutes at 375°F, rotating cookie sheets on oven racks every six minutes to promote even browning.
  3. Remove from oven and transfer cookies to a wire rack to cool completely; they’ll firm up as they cool.

Notes

Store cooled cookies in an airtight container at room temperature for up to 5 days. For softer cookies, add a slice of bread to the container for moisture. Freeze cookies in a single layer on a tray until firm, then transfer to a freezer-safe bag for up to 3 months.