Oatmeal Coconut Cookies • Kath Eats

These oatmeal coconut cookies are mushy and chewy within the heart, with frivolously crisp edges that make them irresistible.

Blame it on my love for oatmeal or the truth that oats in cookies makes them a *little* more healthy than flour alone, however oatmeal cookies are one in all my favourite types! They’re mushy, chewy, and simply the precise steadiness of candy and hearty. What I like most about oatmeal cookie recipes is how versatile they are often—you possibly can combine in chocolate chips, dried fruit, and even swirl in nut butter for additional richness.

At this time, I’m sharing my new favourite spin on a traditional: Oatmeal Coconut Cookies. I took a fundamental oatmeal cookie recipe and combined in 1.5 cups of shredded coconut. These cookies carry collectively nutty oats and tropical coconut for chewy, crunchy texture perfection! If you happen to’re already a fan of my butterscotch oatmeal cookies or white chocolate and cranberry oatmeal cookies, you’ll undoubtedly need to give this coconut model a strive. And in case your cookies will need to have a contact of chocolate, you possibly can add chocolate chips, too.

Oatmeal Coconut Cookies

These oatmeal coconut cookies are mushy and chewy within the heart, with frivolously crisp edges that make them irresistible. The coconut flakes and shredded coconut add a tropical twist whereas preserving the cookies moist and flavorful. I like utilizing each rolled oats and fast oats to realize that hearty-yet-tender texture. The flavour is enhanced with brown sugar, vanilla extract, and a pinch of baking soda and salt—all of the little issues that make a cookie recipe go from good to nice.

How To Make Oatmeal Coconut Cookies

The method for making these cookies is straightforward and simple. You’ll want two bowls—one for whisking the dry components and one for creaming the butter and sugar. Be certain your butter is at room temperature earlier than beginning, which helps it cream extra simply with the sugar. As soon as the dough comes collectively, you’ll fold within the common oats, coconut, and chocolate chips for those who’re utilizing them.

Makes: About 3 dozen cookies

Elements

• 1 cup salted butter, room temperature
• 1 1/4 cups brown sugar
• 1/4 cup granulated sugar
• 2 giant eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 2 cups rolled oats
• 1 cup fast oats
• 1 1/2 cups sweetened shredded coconut
• Optionally available: 1/2 cup chocolate chips

Directions

Step 1: Preheat the oven

Preheat the oven to 350°F and line a baking sheet with parchment paper or a cookie mat.

Step 2: Whisk dry components

In a medium bowl, whisk collectively the flour, baking soda, and salt.

Step 3: Cream the moist components collectively

Utilizing a stand mixer or hand mixer, cream collectively the butter, brown sugar, and granulated sugar till mild and fluffy.

Add the eggs and vanilla extract, mixing till clean.

Step 4: Add the dry components to the moist combination.

Slowly add the dry components to the moist combination, till mixed.

Step 5: Fold within the oats and coconut

Fold within the rolled oats, fast oats, coconut flakes, and chocolate chips if utilizing. The dough can be thick and hearty.

Step 6: Scoop dough

Scoop heaping tablespoon-sized parts of dough and place them in your ready baking sheet with parchment. Go away about 2 inches between cookies – they gained’t unfold a lot. Smash them barely to kind a cookie form. Intention for about 14 cookies per sheet.

Step 7: Bake for 14-16 minutes

Bake for 14–16 minutes, or till the perimeters are golden brown and the facilities are simply set.

Step 8: Let cool

Take away from the oven and let the cookies cool utterly, both by sliding the parchment off the sheet or on a wire rack.

Ideas for the Greatest Oatmeal Coconut Cookies

• Don’t skip the combo of oats! Utilizing each common oats and fast oats offers the cookies an exquisite texture steadiness.
• For additional chewiness, use extra sweetened coconut flakes. If you happen to want a barely lighter cookie, go along with unsweetened shredded coconut.
• If you happen to love a touch of indulgence, add a handful of chocolate chips to the dough earlier than baking.

Serving + Storing

These cookies are good for after-school snacks, vacation cookie trays, or a fast dessert with espresso. I could have despatched Mazen to the bus cease with two when he was operating late for college! Retailer them in an hermetic container at room temperature for as much as 5 days, or freeze them for longer storage. I like pulling one from the freezer and letting it thaw for a couple of minutes for an anytime cookie.

Can You Make Oatmeal Cookies With Coconut Flour?

Sure, you possibly can if you need much more coconut taste. Whereas this recipe makes use of conventional flour, you possibly can substitute a portion of it with coconut flour. Coconut flour is of course excessive in fiber, low in carbs, and has a definite taste that pairs fantastically with chewy coconut oatmeal cookies.

That stated, coconut flour behaves in a different way than all-purpose flour—it’s far more absorbent. If you wish to strive it, I like to recommend changing simply 1/4 cup of the flour with coconut flour and barely rising the liquid components. This can maintain your cookies from drying out and permit them to remain mushy and chewy.

Whether or not you’re baking for your loved ones, bringing treats to a celebration, or simply craving one thing home made, these oatmeal coconut cookies are positive to please!