Coconut Oatmeal Cookies
A nostalgic drop cookie recipe combining coconut and oats for a chewy and crispy treat, perfect for any occasion.
Ingredients
Cookie Ingredients
- 1 cup Crisco shortening NO substitutes — specifically called for to control spread and texture.
- 1 cup brown sugar, packed Adds sweetness and moisture.
- 1 cup granulated sugar
- 3 large eggs, beaten Provides structure and moisture.
- 2 cups UNBLEACHED all-purpose flour Bleached flour toughens baked goods.
- 1 cup shredded coconut Can be sweetened or unsweetened.
- 1.5 cups old-fashioned oatmeal Gives chew and structure; avoid instant oats.
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp vanilla extract Enhances flavor.
Instructions
Preparation
- Preheat the oven to 375°F and line two baking sheets with parchment paper or lightly grease them.
- In a large mixing bowl, cream together 1 cup Crisco shortening, 1 cup packed brown sugar, and 1 cup granulated sugar with an electric mixer until smooth and slightly lighter in color.
- Add the 3 beaten eggs and 1 tsp vanilla extract. Mix on medium until fully incorporated.
- Sprinkle in 1 tsp baking powder, 1 tsp baking soda, and 1 tsp salt. Mix briefly to distribute the leaveners.
- Add the 2 cups unbleached all-purpose flour, 1 cup shredded coconut, and 1.5 cups old-fashioned oatmeal. Stir with a wooden spoon until combined into a soft cookie dough.
Baking
- Drop rounded tablespoons of dough onto the prepared baking sheets about 2 inches apart.
- Bake for about 15 minutes, rotating cookie sheets on the oven racks every six minutes to ensure even browning. Watch for lightly golden edges and slightly soft centers.
- Remove from the oven and let cool on the baking sheet until firm, then transfer to a wire rack to cool completely.
Notes
These cookies pair well with milk, coffee, or ice cream. Store in an airtight container for up to 3-4 days. Freeze for longer storage.