Chewy Coconut Oatmeal Dishpan Cookies – Meemaw Eats
I still remember the first time I pulled these massive, golden-brown coconut oatmeal cookies from the oven — they smelled like toasted coconut and butter, yet stayed chewy in the center. Chewy Coconut Oatmeal Dishpan Cookies from Meemaw Eats are the kind of nostalgic bake that feeds a crowd, travels well to potlucks, and satisfies both cookie-and-candy cravings in one bite. If you like cookies with hearty oats, sweet coconut flakes, and a soft, slightly gooey middle, this recipe will likely become a go-to. For another version with a similar texture, I sometimes compare it to a chewy coconut oatmeal cookies recipe I bookmark when I want smaller batches.
Why you’ll love this dish
These cookies are built to please a crowd. The texture is the headline — a crisp edge with a tender, chewy center — thanks to the balance of melted butter and brown sugar combined with old-fashioned oats. They’re economical (oats and coconut stretch a little butter and sugar), kid-approved, and transportable, making them fantastic for bake sales, school events, or a weekend coffee table. They’re also forgiving: easy to scale up for a dishpan-sized batch or halve for a small family.
"Warm from the pan they tasted like summer: coconut, toasty oats, and a caramel chew that made everyone ask for the recipe."
For additional takes on coconut-oat treats and inspiration, check out these coconut oat cookie variations.
Step-by-step overview
Before you bake, here’s the short version of what you’ll do: melt butter and mix with sugars, stir in eggs and vanilla, add dry ingredients (flour, oats, baking soda), fold in coconut and optional mix-ins, spread the batter in a rimmed sheet pan or dishpan, and bake until golden. Cooling slightly is crucial — these cookies set as they rest, which preserves the chewy interior. If you like to read the full method side-by-side while baking, I’ve compared this technique to another stovetop-style batch I tried and it helped me refine timing.
What you’ll need
- 2 cups old-fashioned oats (not instant — texture matters)
- 1 1/2 to 2 cups shredded sweetened or unsweetened coconut
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, melted and slightly cooled
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- Optional: 1 to 1 1/2 cups chocolate chips or chopped nuts (walnuts or pecans)
Ingredient notes and substitutions:
- For chewier cookies, use more brown sugar than granulated sugar; the molasses in brown sugar helps retain moisture.
- Use unsweetened coconut to tone down sweetness, or sweetened if you want a more candy-like bite.
- Gluten-free? Swap flour for a 1-to-1 gluten-free blend and ensure oats are certified gluten-free.
For ideas on adaptions and pantry-friendly swaps, see these ingredient swaps.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Grease a large rimmed sheet pan or line it with parchment.
- In a bowl, whisk flour, baking soda, and salt until combined.
- In a large mixing bowl, whisk melted butter with brown and granulated sugar until smooth. Let it cool 1–2 minutes.
- Add eggs and vanilla to the butter-sugar mix, whisking until glossy and combined.
- Stir the dry ingredients into the wet until just incorporated.
- Fold in oats, coconut, and any optional mix-ins (chips or nuts).
- Spread the dough evenly into the prepared pan, pressing lightly with an offset spatula so thickness is uniform.
- Bake 18–25 minutes, watching for golden edges and a slightly set center. Ovens vary — a toothpick inserted in the center should come out with moist crumbs, not raw batter.
- Cool the pan on a rack for at least 15 minutes before slicing into bars or squares. Let cool further to room temperature for cleaner slices.
Short, direct action verbs keep the flow easy to follow — measure, whisk, stir, fold, spread, bake, cool.
Best ways to enjoy it
Serve these cookies warm or at room temperature. They’re great:
- Warm with a scoop of vanilla ice cream for a rustic dessert.
- Cut into bars and wrapped individually for lunchboxes or picnic baskets.
- Paired with a strong coffee or an iced latte for an afternoon pick-me-up.
- Crumbled over yogurt or a fruit crisp as a crunchy topping.
If you’re entertaining, present them on a large wooden board and offer small bowls of extra toasted coconut, chopped nuts, and melted chocolate for guests to customize.
Storage and reheating tips
- Room temperature: Store cooled cookies in an airtight container for up to 4 days. Place a slice of bread in the container to help maintain chewiness.
- Refrigeration: Keeps up to 10 days but can firm them; bring to room temp before serving.
- Freezing: Individually wrap squares in plastic wrap and freeze in a zip-top bag up to 3 months. Thaw at room temperature.
- Reheating: Warm individual squares for 8–12 seconds in the microwave or 5–7 minutes in a 300°F oven to regain that just-baked softness.
Food safety note: These cookies contain eggs and should be cooled to room temperature before sealing to avoid condensation; don’t leave perishable dishes out for more than 2 hours.
Helpful cooking tips
- Use old-fashioned oats — they hold texture and chew. Quick oats will make the cookies softer and less structured.
- Melted butter gives chew and spread; if you prefer firmer cookies, cool the butter more so it doesn’t thin the batter.
- Press the batter evenly into the pan for uniform baking. Thicker centers need more time.
- Rotate the pan halfway through baking for even browning.
- If you want perfectly clean bars, chill the baked pan for 30–60 minutes, then use a sharp knife warmed under hot water and wiped dry for slicing.
- For a riff that adds more candy-like pockets, stir in mini chocolate chips at the end — they’ll create melty pockets without weighing the dough down; for a nutty crunch try the ranger cookie idea I sometimes borrow.
Creative twists
- Tropical: Add macadamia nuts and swap half the chocolate for white chocolate chips.
- Chewy cranberry: Fold in dried cranberries and orange zest for a bright holiday version.
- Peanut butter: Swirl 1/2 cup creamy peanut butter into the melted butter-sugar mixture for a nutty depth.
- Vegan: Replace butter with coconut oil, use flax “eggs” (1 tbsp ground flax + 3 tbsp water per egg), and choose dairy-free chocolate.
- Bar cookie bars: Press into a smaller pan for thicker, chewy blondies instead of thin bar cookies.
Your questions answered
Q: How long does prep and total time take?
A: Prep is about 15–20 minutes (mostly mixing and spreading); bake time ranges 18–25 minutes depending on thickness, so total roughly 35–45 minutes.
Q: Can I make this in a smaller pan?
A: Yes. If you use an 8×8 or 9×9 pan, expect a thicker result and add 5–10 minutes of baking time. Check doneness with a toothpick.
Q: Can I omit nuts or chocolate for nut-free schools?
A: Absolutely. The base recipe is great as-is with just oats and coconut. If sending to a nut-free zone, skip nuts and replace chocolate with extra coconut or seeds.
Q: Why are my cookies too cakey?
A: Cakey texture often comes from too much flour or overmixing. Make sure to measure flour correctly (spoon and level), don’t overwork the batter, and use old-fashioned oats.
Q: Will the coconut make the cookies dry?
A: Not if you balance it with enough brown sugar and melted butter. If you prefer extra chew, reduce shredded coconut slightly or use a mix of sweetened and unsweetened coconut.
Conclusion
If you want to follow the original proportions and notes, Meemaw’s version is a reliable reference: Chewy Coconut Oatmeal Dishpan Cookies – Meemaw Eats. For a sweet fudge-style treat to pair on a dessert table, consider trying Maime Eishenower’s Million Dollar Fudge Recipe for a rich contrast to the chewy coconut bars.
Chewy Coconut Oatmeal Dishpan Cookies
Ingredients
For the Cookie Dough
- 2 cups old-fashioned oats Not instant — texture matters
- 1.5-2 cups shredded coconut Sweetened or unsweetened
- 2.25 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup unsalted butter Melted and slightly cooled
- 1 cup packed brown sugar
- 0.5 cup granulated sugar
- 2 large eggs Room temperature
- 2 teaspoons vanilla extract
- 1-1.5 cups optional chocolate chips or chopped nuts Walnuts or pecans
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a large rimmed sheet pan or line it with parchment.
- In a bowl, whisk flour, baking soda, and salt until combined.
- In a large mixing bowl, whisk melted butter with brown and granulated sugar until smooth. Let it cool for 1–2 minutes.
- Add eggs and vanilla to the butter-sugar mix, whisking until glossy and combined.
- Stir the dry ingredients into the wet until just incorporated.
- Fold in oats, coconut, and any optional mix-ins (chips or nuts).
- Spread the dough evenly into the prepared pan, pressing lightly with an offset spatula to ensure uniform thickness.
Baking
- Bake for 18–25 minutes, watching for golden edges and a slightly set center. A toothpick inserted in the center should come out with moist crumbs, not raw batter.
- Cool the pan on a rack for at least 15 minutes before slicing into bars or squares. Let cool further to room temperature for cleaner slices.
