Chewy Oatmeal Coconut Cookies
User Reviews
4.6
Chewy Oatmeal Coconut Cookies
Description
Chewy Oatmeal Coconut Cookies bring together simple pantry ingredients shaped into a dough combining butter, sugars, eggs, flour, and leaveners with large-flaked oats and flaked coconut. The optional mix-ins of raisins or chocolate chips provide contrast to the hearty oats and coconut. The baking process involves dropping generous spoonfuls of dough onto lined sheets and baking at 350°F for 8 to 10 minutes, aiming for slightly underbaked cookies that maintain a soft chew inside with just-set edges and browned bottoms.
The textured chew from oats and coconut defines the cookie’s mouthfeel, while the brown sugar adds depth to the sweet flavor. These cookies are suited as a snack or a companion to a warm drink. Their size and softness make them easy to portion and share.
For a less sweet cookie, using unsweetened coconut helps balance the recipe's significant sugars. Adding cinnamon and vanilla is optional and changes the flavor profile subtly. Dough can be divided to include both raisins and chocolate chips to satisfy different tastes.
Ingredients
- 1 cup butter
- 1 1/4 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white sugar
- 1 cup brown sugar
- 2 large egg
- 2 cups coconut flaked
- 3 cups oats large flake
- 1 1/2 cups raisins or chocolate chips
Instructions
- Preheat your oven to 350°F. Line two baking sheets with parchment paper and set aside.
- In the bowl of a stand mixer with a paddle attachment, or with a hand mixer, cream together your butter and sugars until the mixture is light-colored.
- Add in your eggs one at a time, beating until fully incorporated.
- Whisk the flour, baking soda, and salt together in a large bowl. Beat the flour mixture into the butter mixture, adding slowly until it's completely incorporated into the butter mixture.
- Add in your coconut and oatmeal, mixing slowly on the lowest setting of your mixer or by hand.
- Choose whether you are going to add chocolate or raisins, and then mix them in until evenly mixed throughout the dough.
- Drop by rounded tablespoonful onto a greased or parchment paper lined cookie sheet and bake for 8-10 minutes until the edges are set and the bottoms are browned. These are best when slightly underbaked to retain their chewiness.
- Store in a closed container at room temperature for 4-5 days or freeze in a freezer safe container or bag for up to 3 months.
Notes
- You can split the dough to include both raisins and chocolate chips for variety.
- Unsweetened medium-flaked coconut reduces overall sweetness when desired.
- Optional additions include 1/2 teaspoon cinnamon and 1 teaspoon vanilla for enhanced flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36Serving
Amount Per Serving
Calories 184 kcal
% Daily Value*
| Calories | 184kcal | 9% |
| Carbohydrates | 25g | 8% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 24mg | 8% |
| Sodium | 98mg | 4% |
| Potassium | 118mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 173IU | 3% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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