A warm batch of chewy Oatmeal Coconut Cookies are fragrant, rich and tasty. I love these mouthwatering cookies with a nice cup of coffee but my kids will dunk theirs in milk. This recipe is simple and easy to follow and the entire family can pitch in to help make a fun and satisfying reward. Make a nice batch of these cookies to share with neighbors, friends or coworkers. Everyone will enjoy the subtle delight that comes from nibbling on these golden beauties. We enjoy these cookies every time we make them and hope you give them a try to see for yourself just how delicious they really are.
Watch the video and follow the instructions below to have a warm batch of these Oatmeal Coconut Cookies on a serving trey today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. This is almost the perfect cookie in my opinion. Not too sweet with a texture that lasts as you enjoy each they bite. Thanks for visiting and see you again soon.
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In a large bowl using a mixer: add butter, sugar, and brown sugar. Whip on high until smooth. Add eggs (one at a time).
Vanilla extract and mix well.
Add flour, salt, baking soda, cinnamon and mix until well combined.
Add oats and mix until well combined. Fold in the coconuts by using a wooden spoon or spatula.
Mix everything together until well combined. Place the batter in the refrigerator for at least 60 minutes or until firm.
Preheat the oven to 350°F (176°C). Remove the cookie dough from the refrigerator. Scoop out 2 tbsp of dough. Use damp hands to roll into a ball. Transfer the dough balls to the cookie sheet, spacing them ~2″ apart.
Bake for 10-13 minutes or until lightly golden brown on top. Remove from the oven and let cool/rest on the cookie sheet for 8 minutes before transferring to a baking rack. Repeat steps with the rest of the dough. You should have 2 dozen cookies.
Place leftover cookies in an airtight container with top for up to a week.
Serve and enjoy!
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Oatmeal Coconut Cookies
Ingredients
- 1 cup unsalted butter
- 1 cup light brown sugar
- ½ cup granulated sugar
- 1 tbsp vanilla extract
- 2 large eggs
- 2 cups rolled oats or quick oats
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 cup sweetened coconut flakes
Instructions
- In a large bowl using a mixer: add butter, sugar, and brown sugar. Whip on high until smooth. Add eggs (one at a time) and mix well. Add vanilla extract and mix. Add flour, salt, baking soda, cinnamon and mix until well combined.
- Add oats and mix until well combined. Fold in the coconuts by using a wooden spoon or spatula. Mix everything together until well combined. Place the batter in the refrigerator for at least 60 minutes or until firm.
- Preheat the oven to 350°F (176°C).
- Remove the cookie dough from the refrigerator. Scoop out 2 tbsp of dough. Use damp hands to roll into a ball. Transfer the dough balls to the cookie sheet, spacing them ~2" apart.
- Bake for 10-13 minutes or until lightly golden brown on top. Remove from the oven and let cool/rest on the cookie sheet for 8 minutes before transferring to a baking rack. Repeat steps with the rest of the dough. You should have 2 dozen cookies.
Place leftover cookies in an airtight container with top for up to a week. Serve and enjoy!
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