From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/8
Chewy Coconut Oatmeal Cookies
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Instructions
1
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Preheat the oven to 350℉. Line a few large baking sheets with parchment paper.
2
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Cream together the butter, white sugar, and brown sugar with an electric handheld mixer on high speed for 30 seconds. Add the egg, vanilla, and salt and continue mixing until light and fluffy. Add the oatmeal, coconut, flour, and baking soda and mix on low speed until just combined.
3
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Scoop using a medium cookie scoop or teaspoon onto the prepared baking sheets, 8 cookies per pan. Bake cookies one pan at a time in the preheated oven for 8-10 minutes or until golden brown and just slightly soft looking on top. Let cool on the pan for a few minutes before transferring to a wire rack to finish cooling while you bake the remaining pans of cookies. Enjoy!
My Calorie Intake
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Tips & Tricks (5)
- Coconut Toast Magic 🥥Lightly toast the coconut flakes before adding to the cookie dough to enhance their nutty flavor and add depth to the overall taste profile.
- Butter Temperature Trick 🧈Allow butter to sit at room temperature for 30-45 minutes before creaming to ensure perfect cookie texture and even mixing.
- Chilling Dough Technique 🧊Refrigerate the cookie dough for at least 1 hour before baking to prevent spreading and create a chewier, more concentrated flavor.
- Oatmeal Moisture Control 🥄Use quick-cooking oats for a softer texture, and if the dough seems dry, add a tablespoon of milk to maintain perfect moisture.
- Perfect Coconut Distribution 🌴Gently fold the coconut flakes into the dough last to ensure even distribution without overmixing and maintaining cookie structure.
Recipe Facts
Diet at a Glance
Vegetarian
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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