Chewy Coconut Oatmeal Cookies
These chewy coconut oatmeal cookies perfectly balance crisp edges and a soft, gooey center, making them a versatile treat for lunchboxes, coffee breaks, or potlucks.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour Spoon flour into the cup and level off for accurate measurement.
- 1 cup old-fashioned oats Do not use instant oats.
- 1/2 cup unsweetened shredded coconut For less coconut flavor, reduce to 1/4 cup.
- 1/2 teaspoon baking soda This will help the cookies rise.
- 1/4 teaspoon salt Enhances the overall flavor.
Wet Ingredients
- 1/2 cup butter, softened Use unsalted butter for best results.
- 1 cup brown sugar, packed Adds moisture and richness.
- 1/2 cup granulated sugar For sweetness.
- 1 large egg Binds the ingredients together.
- 1 teaspoon vanilla extract Enhances flavor.
Add-ins
- 1 cup pecans, chopped Toast lightly for more flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment or a nonstick mat.
- In a large bowl, beat the softened butter with the brown and granulated sugars until smooth and slightly fluffy.
- Add the egg and vanilla extract; beat until well combined and mixture is lighter in color.
- In a separate bowl, whisk together the flour, oats, shredded coconut, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture. Stir with a spatula or low-speed mixer until just combined.
- Fold in the chopped pecans.
- Drop rounded tablespoons of dough onto prepared baking sheets, spaced about 2 inches apart.
Baking
- Bake for 10–12 minutes, until edges are golden and centers still look soft.
- Let cookies rest on baking sheet for 3–5 minutes, then transfer them to a wire rack to cool completely.
Notes
Store cookies in an airtight container for up to 4–5 days. For freezing, cool cookies in a single layer, then store in a freezer bag. Reheat in the microwave or oven as desired.