To make oatmeal coconut cookies, simply add coconut flakes to oatmeal cookie batter. Make these chewy oatmeal cookies with a coconut twist for your next summer gathering.
Learn From the Best
What Are Oatmeal Coconut Cookies?
Oatmeal coconut cookies combine rolled oats or quick-cooking oats, coconut flakes, all-purpose flour, butter, eggs, brown sugar, vanilla extract, baking powder, and baking soda. Traditionally, oatmeal cookie recipes call for old-fashioned oats or rolled oats to yield a chewy texture.
4 Tips for Making Oatmeal Coconut Cookies
It is easy to customize coconut oatmeal cookies. Consider the following substitutions and tips:
- 1. Choose your oats. Old-fashioned oats are the most common oats to use in oatmeal cookies, as the rolled oats are hearty and hold their shape in cookie dough. Another option is quick oats, which are thinner, more tender, and break down easier with the introduction of liquid and heat. Using quick oats yields crispy cookies.
- 2. Adjust the sugar. Most oatmeal coconut recipes call for unsweetened coconut flakes. If you use sweetened coconut flakes, use a quarter cup less granulated sugar.
- 3. Add mix-ins. You can add milk chocolate chips, white chocolate chips, pecans, or cranberries to the oatmeal coconut cookies for texture and flavor. You can also add peanut butter by replacing half of the butter in the oatmeal coconut cookie recipe with peanut butter to combine the flavors of a peanut butter cookie with the flavors and textures of an oatmeal coconut cookie. Adding peanut butter also ensures chewy oatmeal coconut cookies.
- 4. Chill the dough. To prevent spreading on the baking sheet, chill the dough in the refrigerator for at least thirty minutes before portioning out and baking.
Easy Oatmeal Coconut Cookies Recipe
makes
24 cookiesprep time
10 mintotal time
22 mincook time
12 minIngredients
- 1
Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper or prepare a silicone baking mat.
- 2
In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with an electric hand mixer), cream the butter, white sugar, and brown sugar together on medium speed until light and fluffy, about 4 minutes.
- 3
Add the egg and the vanilla extract and beat to combine.
- 4
In a medium mixing bowl, whisk together the flour, oats, coconut flakes, baking soda, baking powder, and salt.
- 5
Add the dry ingredients to the wet ingredients and mix on low speed just until the flour mixture is completely incorporated.
- 6
Use a medium cookie scoop or heaping tablespoon to portion out the cookie dough onto the prepared cookie sheet, keeping the cookies spaced at least a ½ inch apart.
- 7
Bake until the cookies are golden brown around the edges and puffed in the centers, about 10–12 minutes.
- 8
Let the baked cookies cool slightly before transferring them to a wire rack to cool completely.
Become a better chef with the MasterClass Annual Membership. Gain access to exclusive video lessons taught by the world’s best, including Alice Waters, Gabriela Cámara, Niki Nakayama, Chef Thomas Keller, Gordon Ramsay, Yotam Ottolenghi, Dominique Ansel, and more.