Oatmeal Coconut Cookies
Chewy oatmeal coconut cookies with crispy edges and soft centers. These easy cookies combine wholesome oats and sweet shredded coconut for a delicious tropical twist on a classic recipe.
Ingredients
- 1 cup 226 g unsalted butter, melted and cooled
- 2¼ cups 270 g all purpose flour
- ¾ teaspoon baking soda
- 1 teaspoon salt
- 1 cup 200 g granulated sugar
- ¾ cup 150 g light brown sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 2 teaspoons 10 ml vanilla extract
- 2 cups 160 g old fashioned oats
- 1 cup 120 g shredded coconut
Instructions
- Prepare the butter and dry ingredients
- Melt the butter in the microwave for about 1 minute until mostly melted with a few solid pieces remaining.
- Transfer to the fridge to cool for 15 minutes.
- Meanwhile, whisk together flour, baking soda, and salt in a separate bowl until well combined.
- Mix the wet ingredients
- Once butter is cooled, whisk it with granulated sugar and light brown sugar in a large mixing bowl until smooth and well combined.
- Whisk in the egg, egg yolk, and vanilla extract until smooth and creamy.
- Combine and fold
- Stir the dry ingredients into the wet ingredients using a sturdy spoon or flexible spatula until just combined.
- Gently fold in the oats and shredded coconut until evenly distributed throughout the dough.
- Chill the dough
- Cover the bowl and transfer to the fridge for 30-60 minutes.
- Preheat the oven to 375°F (190°C) during the last 30 minutes of chilling.
- Scoop and bake
- Line a large baking sheet with parchment paper.
- Using a medium cookie scoop (2 tablespoons/30 ml), portion dough into balls and place 3 inches (8 cm) apart on the baking sheet.
- Bake at 375°F (190°C) for 10-12 minutes until edges are set and light golden brown, with centers slightly puffed and soft.
- Shape and cool
- If needed, use a round cookie cutter slightly larger than the cookies to gently reshape any uneven cookies while still warm.
- Cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Notes
Butter temperature: Melted butter creates extra chewy cookies, but must cool for 15 minutes before using. For cake-like cookies, use room temperature butter and cream with sugars for 2-3 minutes.
Flour measurement: Use a food scale for best results. If measuring by volume, spoon and level flour rather than scooping directly.
Don't overmix: Mix dry ingredients into wet until just combined to prevent tough cookies.
Chilling is essential: Don't skip the chilling step - it prevents excessive spreading and develops deeper flavor.
Storage: Store baked cookies in an airtight container at room temperature for up to 1 week (best within 2-3 days).
Make ahead: Prepare dough and refrigerate for 2-3 days, or freeze scooped cookie dough balls for up to 2 months.
Variations: Add ½-1 cup chopped pecans, chocolate chips, toffee pieces, or raisins. For brown butter version, brown the butter before cooling.
Substitutions: Use 1-to-1 gluten-free flour (270g) for gluten-free cookies. Plant-based butter works for dairy-free version. Replace baking soda with 2 teaspoons baking powder if needed.
Flour measurement: Use a food scale for best results. If measuring by volume, spoon and level flour rather than scooping directly.
Don't overmix: Mix dry ingredients into wet until just combined to prevent tough cookies.
Chilling is essential: Don't skip the chilling step - it prevents excessive spreading and develops deeper flavor.
Storage: Store baked cookies in an airtight container at room temperature for up to 1 week (best within 2-3 days).
Make ahead: Prepare dough and refrigerate for 2-3 days, or freeze scooped cookie dough balls for up to 2 months.
Variations: Add ½-1 cup chopped pecans, chocolate chips, toffee pieces, or raisins. For brown butter version, brown the butter before cooling.
Substitutions: Use 1-to-1 gluten-free flour (270g) for gluten-free cookies. Plant-based butter works for dairy-free version. Replace baking soda with 2 teaspoons baking powder if needed.
