Oatmeal Coconut Cookies
Delicious and easy-to-make oatmeal coconut cookies combining the wholesome goodness of oats with tropical coconut flavor.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar, packed Use dark brown sugar for a richer flavor.
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Main Ingredients
- 3 cups rolled oats
- 1 1/2 cups shredded coconut, sweetened or unsweetened Use according to preference.
- 1/2 cup chocolate chips or nuts (optional) Customize with your favorite mix-ins.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
- Gradually add the flour mixture to the butter mixture, mixing just until incorporated.
- Stir in the rolled oats and shredded coconut until evenly mixed. Fold in chocolate chips or nuts if using.
Baking
- Scoop generous tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10 to 12 minutes, or until the edges are lightly golden but the centers still look soft.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
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Notes
For chewier cookies, slightly underbake them; they will firm up as they cool. Consider toasting the shredded coconut for added flavor.