Go Back
Freshly baked Coconut Oatmeal Cookies on a cooling rack

Coconut Oatmeal Cookies

Chewy and slightly crisp cookies loaded with coconut flavor, perfect for lunchboxes or coffee breaks.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Cookie Base Ingredients
  • 1 1/4 cups all-purpose flour Can substitute with 1:1 gluten-free flour.
  • 1/2 cup unsalted butter, room temperature Can use salted butter; reduce added salt.
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar Adds chew and depth.
  • 1 cup sweetened coconut flakes Unsweetened works too; reduce granulated sugar by 2 tbsp.
  • 1 cup Old Fashioned oats Do not use quick oats for the best chew.
  • 1 large egg, room temperature
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda

Method
 

Preparation
  1. Preheat the oven to 350°F and grease a baking sheet or line it with parchment.
  2. In a large mixing bowl, cream the room-temperature butter with the granulated and brown sugars until light and fluffy, about 2–3 minutes with a hand mixer (or 4–5 minutes by hand).
  3. Add the egg and vanilla and beat until fully incorporated and glossy.
  4. Sift together the flour, salt, baking powder, and baking soda. Fold the dry mix into the wet ingredients just until combined — don’t overmix.
  5. Stir in the oats and coconut by hand. The dough should be crumbly but hold together when pressed.
  6. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  7. Press each slightly flat if you prefer thinner, crisper edges.
Baking
  1. Bake for 15 minutes, or until the edges are golden and the centers are set but still soft.
  2. Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Store cooled cookies in an airtight container for up to 4 days. Place a slice of bread in the container to help maintain chewiness. For freezing, place cookies in a single layer on a sheet, then transfer to a freezer bag for up to 3 months.