Chewy Coconut Oatmeal Cookies
These chewy coconut oatmeal cookies are soft in the middle with slightly crisp edges, featuring toasted coconut for added flavor and texture. Perfect for casual treats, potlucks, or as homemade gifts during the holidays.
Ingredients
Cookie Base
- 1 cup unsalted butter, softened or ¾ cup melted for a denser chew
- 1 cup packed light or dark brown sugar more brown sugar gives a chewier texture
- ¼ cup granulated sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 1¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp fine salt
- 3 cups old-fashioned rolled oats or quick oats for a softer texture
- 1½ cups sweetened or unsweetened shredded coconut sweetened will be sweeter and more caramelized
Optional Mix-Ins
- 1 cup chocolate chips, chopped nuts, or dried fruit for different tastes
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream the softened butter with brown and granulated sugar until smooth and slightly fluffy (2–3 minutes by hand, 1–2 minutes with a mixer).
- Add eggs one at a time, mixing until incorporated, then stir in vanilla.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Add the dry mix to the wet mix and stir until just combined.
- Fold in the oats and shredded coconut until evenly distributed. Stir in any optional mix-ins.
- If the dough is very soft, chill for 20–30 minutes so cookies hold their shape better during baking.
Baking
- Scoop tablespoon-sized balls (or use a 2-tablespoon cookie scoop) and place 2 inches apart on the prepared sheets.
- Bake for 9–12 minutes, looking for golden edges and centers that still look slightly underdone — they’ll set as they cool.
- Let cookies cool on the baking 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. For longer storage, refrigerate for up to 10 days or freeze for up to 3 months. Consider different mix-ins for variety and experiment with using melted butter for denser cookies.