Coconut Oatmeal Cookies
Coconut oatmeal cookies are a thin cookie loaded with old-fashioned oats and shredded coconut. If you like cookies with a chewy texture, these are the cookie for you!
Equipment
- mixing bowls of various sizes
- baking sheets
- silicone baking mats or parchment paper, for lining baking sheets
- cookie scoop
Ingredients
- 1 cup brown sugar, packed
- 1 cup granulated sugar
- 1 cup unsalted butter, softened
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon coconut extract
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 3 cups old fashioned oats
- 1 cup sweetened shredded coconut
Instructions
- In a large mixing bowl, cream the 1 cup brown sugar,1 cup granulated sugar and 1 cup unsalted butter, until light, around 2 minutes.
- Add in the 2 large eggs, one at a time, followed by the 1/2 teaspoon vanilla extract and 1/4 teaspoon coconut extract.
- Sift or whisk the 1/2 teaspoon salt, 1 cup all-purpose flourb1/2 teaspoon baking powder and 1 teaspoon baking soda together. Slowly add to the wet ingredients in 3 separate additions, only mixing until just combined.
- Fold in the 3 cups old fashioned oats and 1 cup sweetened shredded coconut last.
- Scoop cookie dough using a cookie scoop on to lined baking sheets. Bake at 375°℉ for 9-11 minutes, or until the edges turn golden brown. Allow to cookies to cool on baking sheets 1-2 minutes before moving to a wire rack to cool completely.
- Store in an airtight container for up to 3 days or freeze up to 45 days.
Notes
Store cookies in an airtight container for up to 3 days or freeze up to 45 days.
Nutrition
Serving: 1cookieCalories: 109kcalCarbohydrates: 15gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 18mgSodium: 62mgPotassium: 38mgFiber: 1gSugar: 9gVitamin A: 129IUVitamin C: 0.01mgCalcium: 12mgIron: 0.4mg
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