More About Chewy Oatmeal Coconut Cookies
Prep Time: 20 minutes minutes Cook Time: 15minutes minutes Total Time: 20minutes minutes Servings: 36 Calories: 184kcal
Author: Karlynn Johnston
Ingredients
1x
2x
3x
▢1 cup butter
▢1 1/4 cups flour
▢1/2 teaspoon baking soda
▢1/2 teaspoon salt
▢1 cup white sugar
▢1 cup brown sugar
▢2 large eggs
▢2 cups flaked coconut
▢3 cups large flake oats
▢1 1/2 cups raisins or chocolate chips
Instructions
Preheat your oven to 350°F. Line two baking sheets with parchment paper and set aside.
In the bowl of a stand mixer with a paddle attachment, or with a hand mixer, cream together your butter and sugars until the mixture is light-colored.
Add in your eggs one at a time, beating until fully incorporated.
Whisk the flour, baking soda, and salt together in a large bowl. Beat the flour mixture into the butter mixture, adding slowly until it's completely incorporated into the butter mixture.
Add in your coconut and oatmeal, mixing slowly on the lowest setting of your mixer or by hand.
Choose whether you are going to add chocolate or raisins, and then mix them in until evenly mixed throughout the dough.
Drop by rounded tablespoonful onto a greased or parchment paper lined cookie sheet and bake for 8-10 minutes until the edges are set and the bottoms are browned. These are best when slightly underbaked to retain their chewiness.
Store in a closed container at room temperature for 4-5 days or freeze in a freezer safe container or bag for up to 3 months.
Notes
You can split the dough in half and do half chocolate chips and half raisin if wanted.
I prefer to let the coconut, oatmeal, and raisins be the flavors of the cookie, but you can add 1/2 teaspoon cinnamon and 1 teaspoon vanilla if you prefer.
there is a lot of sugar in this recipe, so use unsweetened medium flaked coconut if you want to cut the sweetness
Nutrition
Calories: 184kcal | Carbohydrates: 25g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 98mg | Potassium: 118mg | Fiber: 2g | Sugar: 12g | Vitamin A: 173IU | Vitamin C: 0.4mg | Calcium: 15mg | Iron: 1mg
Author: Karlynn Johnston
Ingredients
1x
2x
3x
▢1 cup butter
▢1 1/4 cups flour
▢1/2 teaspoon baking soda
▢1/2 teaspoon salt
▢1 cup white sugar
▢1 cup brown sugar
▢2 large eggs
▢2 cups flaked coconut
▢3 cups large flake oats
▢1 1/2 cups raisins or chocolate chips
Instructions
Preheat your oven to 350°F. Line two baking sheets with parchment paper and set aside.
In the bowl of a stand mixer with a paddle attachment, or with a hand mixer, cream together your butter and sugars until the mixture is light-colored.
Add in your eggs one at a time, beating until fully incorporated.
Whisk the flour, baking soda, and salt together in a large bowl. Beat the flour mixture into the butter mixture, adding slowly until it's completely incorporated into the butter mixture.
Add in your coconut and oatmeal, mixing slowly on the lowest setting of your mixer or by hand.
Choose whether you are going to add chocolate or raisins, and then mix them in until evenly mixed throughout the dough.
Drop by rounded tablespoonful onto a greased or parchment paper lined cookie sheet and bake for 8-10 minutes until the edges are set and the bottoms are browned. These are best when slightly underbaked to retain their chewiness.
Store in a closed container at room temperature for 4-5 days or freeze in a freezer safe container or bag for up to 3 months.
Notes
You can split the dough in half and do half chocolate chips and half raisin if wanted.
I prefer to let the coconut, oatmeal, and raisins be the flavors of the cookie, but you can add 1/2 teaspoon cinnamon and 1 teaspoon vanilla if you prefer.
there is a lot of sugar in this recipe, so use unsweetened medium flaked coconut if you want to cut the sweetness
Nutrition
Calories: 184kcal | Carbohydrates: 25g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 98mg | Potassium: 118mg | Fiber: 2g | Sugar: 12g | Vitamin A: 173IU | Vitamin C: 0.4mg | Calcium: 15mg | Iron: 1mg
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