Oatmeal Coconut Chewies
User Reviews
4.7
Oatmeal Coconut Chewies
Description
This recipe creames softened butter with granulated and brown sugars along with eggs and vanilla to create a light and fluffy base. Baking soda, baking powder, salt, flour, shredded sweetened coconut, and quick oats are mixed in to form a cookie dough. The dough is portioned onto baking sheets and baked briefly at 350°F, yielding cookies soft in the center but set on the edges.
The mixture of brown and granulated sugars contributes to the chewy texture and sweetness, while the oats and coconut provide hearty chewiness and texture contrast. Baking time can be adjusted slightly for a crispier or softer finish. These cookies pair well with milk or tea and keep reasonably well stored in a container.
Ingredients
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large egg
- 1 cup butter softened to cool room temperature, salted
- 2 teaspoons vanilla
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 ½ cups flour
- 1 cup coconut shredded, sweetened
- 1 cup quick oats
Instructions
- Preheat the oven to 350 degrees. In a large bowl cream together the sugar, eggs, butter and vanilla until light and fluffy.
- Add the dry ingredients and mix until combined. Drop by tablespoonfuls onto a greased or lined (silpat or parchment) baking sheet.
- Bake at 350 degrees for 9-11 minutes, until the cookies are set but not overly browned (bake a few minutes longer for a crispier version).
Notes
- White wheat flour can substitute for all-purpose flour for a different flavor and still produce delicious cookies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Cookies
Amount Per Serving
Calories 227 kcal
% Daily Value*
| Serving | 1 Cookie | |
| Calories | 227kcal | 11% |
| Carbohydrates | 31g | 10% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 36mg | 12% |
| Sodium | 190mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.