Chewy Coconut Oatmeal Dishpan Cookies
Deliciously chewy coconut oatmeal cookies with a golden-brown exterior and soft, gooey center, perfect for gatherings and potlucks.
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.
Notes
For chewier cookies, use more brown sugar than granulated sugar. Store cooled cookies in an airtight container for up to 4 days to maintain chewiness. If freezing, individually wrap squares and freeze for up to 3 months.