Coconut Oatmeal Cookies
Soft, chewy, and flavorful Coconut Oatmeal Cookies are a fun twist on traditional oatmeal chocolate chip cookies. This version adds in flaked sweetened coconut and uses dark brown sugar for an ultra-rich flavor.
Servings: 13 large cookies
Cost: $4.06
Equipment
- Stand mixer or hand mixer
- 2 Half sheet pan (13" x 18")
Ingredients
- 8 tablespoons unsalted butter 1/2 cup, at room temperature
- 1 cup light brown sugar gently packed
- 1 large egg
- 1/2 tablespoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup old fashioned oats
- 1-1/4 cups all-purpose flour
- 1/2 cup sweetened shredded coconut
- 1 cup chocolate chips I like milk, but semi-sweet or dark work well too
Instructions
- In the bowl of a stand mixer fitted with the whisk attachment (or use a large bowl and a hand mixer), add the room-temperature butter (not melted, not softened) and brown sugar. Beat at medium speed until light in color, about 1–2 minutes. Add the egg and vanilla and beat until light and fluffy, about 2 more minutes. Scrape the sides of the bowl as needed.
- Add baking soda and salt. Mix until just combined, about 20 seconds.
- Add oats, flour, and coconut. Mix until just combined, about 30 seconds.
- Add in chocolate chips and mix until ingredients are just combined. Do not overmix or overbeat. Overworking the dough will result in dense cookies.
- Shape the cookie dough into balls about 2 and 1/2 tablespoons of dough (if you have a food scale: 49 grams; 1.7 ounces). Roll the balls higher instead of wider (see photo in post). Place them on a plate lined with parchment paper and cover gently with plastic wrap. Refrigerate at least 30 minutes and preferably 45 minutes to an hour. If you’re in a rush, freeze the dough balls for 25–30 minutes.
- Preheat oven to 350°F. Line 2 half-sheet pans with silicone liners (important that the trays are lined so the cookies don’t burn on the bottom). Place 6 dough balls per sheet pan, spacing them with plenty of room to spread. Bake for 9–13 minutes (mine take around 11 minutes), remembering they’re best slightly under-baked. They should look ever-so-slightly gooey in the center (they harden a bit as they cool) and should be lightly browned around the edges. Remove from oven. Right out of the oven, you can press a few more chocolate chips in the tops of the cookies if desired (makes them look better and ensures chocolate in every bite!).
- Let stand on the sheet pan for 5–10 minutes to firm up enough to remove to a wire cooling rack. Let cookies fully cool and set up before eating; they firm up a lot as they cool! Store in an airtight container at room temperature for up to 4 days. Cookies are best when eaten within 2–3 days.
Video
Notes
Storage: Keep baked cookies in an airtight container at room temp for up to 4 days. For longer storage, freeze baked cookies in layers with parchment for up to 3 months (texture may change). To freeze dough, freeze dough balls on a sheet pan, then transfer to freezer bags; bake straight from frozen, adding 2–3 minutes.
Nutrition
Serving: 1serving | Calories: 310kcal | Carbohydrates: 42g | Protein: 5g | Fat: 14g | Saturated Fat: 10g | Cholesterol: 34mg | Sodium: 147mg | Potassium: 134mg | Fiber: 3g | Sugar: 19g | Vitamin A: 248IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 2mg