Easy Oatmeal Cookies with Coconut
User Reviews
5
Easy Oatmeal Cookies with Coconut
Description
The recipe includes old-fashioned rolled oats, shredded coconut, and chopped pecans combined with a spiced flour mixture containing cinnamon, baking powder, baking soda, and salt. The butter and brown sugar are creamed until creamy, then combined with egg and vanilla before mixing in the dry ingredients. Chilling the dough for an hour helps control spreading during baking.
Baking at 375°F yields cookies with slightly golden edges and a chewy center highlighting the toasted coconut and pecans. The cinnamon adds warm spice, and the combination of oats and coconut provides a satisfying texture contrast.
These cookies are versatile for storage: they can be refrigerated as dough for a few days, frozen as raw dough balls for up to three months, or stored baked in an airtight container at room temperature. Reheating softly warms them without drying. The recipe supports making ahead and freezing dough, allowing fresh-baked cookies whenever desired.
Overall, the cookies offer a nutty, textured flavor profile with tropical coconut and warming spices, making them a practical treat for various occasions.
Ingredients
- 94 g all-purpose flour ¾ cup, spooned & leveled
- 140 g old-fashioned rolled oats 1-½ cups
- ⅓ cup pecans chopped, toasted, or walnuts
- ¾ cup coconut unsweetened, shredded
- ½ teaspoon ground cinnamon Saigon
- ½ teaspoon baking powder
- ⅛ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 unsalted butter stick, softened but still cold to the touch
- 1 cup light brown sugar , firmly packed
- 1 egg cold, large
- 3 teaspoons vanilla extract pure
Instructions
- Whisk together the flour, oats, cinnamon, coconut, pecans, baking powder, and baking soda in a large bowl; set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, light brown sugar, and salt until creamy, about 4 minutes. Add in the egg and vanilla extract and mix until fully combined.
- Add the flour mixture and continue mixing until just combined; make sure to scrape down the sides of the bowl as needed. Cover the cookie dough tightly with plastic wrap and refrigerate for 1 hour.
- Preheat the oven to 375° F. Line two large baking sheets with parchment paper; set aside. Once the dough is chilled, remove it from the refrigerator.
- Next, scoop out 1.5 tablespoons of cookie dough balls and drop them onto the prepared baking sheets; make sure to leave a little room between each cookie dough ball as they will spread a little while they bake.
- Bake in separate batches for 10 to 12 minutes or until the edges are lightly golden brown and the top is set. Remove from the oven and cool on the baking sheet for 5 minutes, then transfer the Oatmeal Cookies with Coconut to a wire rack to finish cooling.
Notes
- Store cooled baked cookies in an airtight container at room temperature to maintain freshness.
- Reheat cookies gently in a low oven or briefly in a microwave to warm without drying.
- Dough can be made ahead and refrigerated for up to 3 days before baking.
- Freeze cookie dough balls on a tray, then store in a freezer bag for up to 3 months; bake from frozen, adding 1-2 minutes to baking time.
User Reviews
Overall Rating
5
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