Description
These buttery coconut oatmeal cookies are soft, chewy, and full of nutty flavor from toasted oats and shredded coconut. Perfect for snack time or sharing, they strike the ideal balance between crispy edges and chewy centers.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups old-fashioned oats
- 1 1/2 cups sweetened shredded coconut
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Fold in oats and shredded coconut until evenly distributed.
- Drop dough by rounded tablespoons onto prepared baking sheets, spacing 2 inches apart.
- Bake for 10–12 minutes, or until the edges are golden brown and centers are set.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra texture, toast the shredded coconut before mixing it in.
- Store in an airtight container at room temperature for up to 1 week.
- Add a handful of chopped pecans or white chocolate chips for variety.
- Freeze dough balls for later baking — no need to thaw before baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 12g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: oatmeal coconut cookies, chewy coconut cookies, buttery oatmeal cookies, easy cookie recipe, classic cookie