Published: · Modified: by Naomi Andres · 25 Comments
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These Chewy Coconut OatmealCookies are simple but delicious! Soft in the center and crispy on the edges, they are sure to be a hit!
After testing this cookie recipe several times in the past weeks, I have come to believe that adding coconut to your oatmeal cookies is the best! While I'm not a huge fan of coconut itself in baking, there is just something about coconut and oatmeal together that just works.
Many people ask me which recipe of mine is my favourite. To be honest, I don't really have an ultimate favourite recipe. They are all my babies, so I can't pick favourites! I do sometimes get really obsessed with one recipe while I'm testing it. So you could say these cookies are my current favourite!
Just a little insider tip: These cookies make wonderful smores!!! Throw on some chocolate and a toasty marshmallow and ENJOY!
If you make this recipe, I invite you to please share an honest review in the comments below, or share on social media using #kneadsomesweets!
📖 Recipe
Chewy Coconut Oatmeal Cookies
Naomi Andres
These Chewy Coconut OatmealCookies are simple but delicious! Soft in the center and crispy on the edges, they are sure to be a hit!
4.82 from 22 votes
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Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
Course Dessert
Cuisine American
Servings 36 cookies
Calories 73 kcal
Equipment
baking sheet(s)
parchment paper
mixing bowl
electric handheld mixer
Ingredients
- ½ cup salted butter, softened
- ½ cup granulated white sugar
- ½ cup dark brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup quick-cooking oatmeal
- ½ cup unsweetened flaked coconut
- ¾ cup all-purpose flour
- ½ teaspoon baking soda
Instructions
Preheat the oven to 350℉. Line a few large baking sheets with parchment paper.
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.
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!
Nutrition
Calories: 73kcalCarbohydrates: 10gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 11mgSodium: 55mgPotassium: 24mgFiber: 0.5gSugar: 6gVitamin A: 85IUVitamin C: 0.02mgCalcium: 6mgIron: 0.3mg
Tried this recipe?Let me know how it was!
Love and Cookies,
Naomi
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More Cookies
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- Butterscotch Oatmeal Cookies
Meet the Author
Hi, I’m Naomi! Recipe developer, photographer, and blogger behind Knead Some Sweets. Read More...
Reader Interactions
Comments
Jennifer Penick
I did not use quick cooking oatmeal, but just regular oatmeal and the cookies were still delicious.
Reply
Krista
Teaspoon might yield 36. I used my smallest scoop and got 23. The texture was awesome! Chewy and crisp.
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Kaitlyn
Do you think you could use coconut oil instead of butter? These look delicious!
Reply
Naomi Andres
Hi Kaitlyn,
While I have not tested these cookies with coconut oil, research has told me that you can use coconut oil instead of butter for baking cookies. I would love to hear how it goes if you try it!
Naomi
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Kaitlyn
I tried it and they turned out amazing! Thanks for the delicious recipe!
Reply
Naomi Andres
Wonderful! Thanks for the feedback, Kaitlyn!
Naomi
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Joyce
These cookies were easy to make & delicious!
Reply
See AlsoNo Bake Cookies RecipeCindy
One of the best.... turned out just as pictured. Grandchildren loved them as much as Grandpa.
Thanks for the easy choice of doubling the recipe. They are delicious!!!Reply
Yolanta
Made this recipe a few times and loved how simple and delicious the cookies turned out! It is my go to cookie now!
Thank you!Reply
Joanne
I usually only bake with unsalted butter so I rarely have salted butter on hand. How much salt would you need to add if using unsalted butter. Is there a formula to use?
Reply
Naomi Andres
Hi Joanne,
Yes, you would need to add 1/4 teaspoon additional salt to the recipe. The formula is 1/4 teaspoon salt per 1/2 cup of unsalted butter.
Hope you enjoy this recipe!
Naomi
Reply
Ruth
Can these be mixed in a stand mixer ? I have bad carpel tunnel so using a hand mixer isn’t possible .
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Naomi Andres
Yes, a stand mixer works too!
Reply
Barbara
Can you use old fashion oatmeal in place if quick?
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Naomi Andres
Hi Barbara,
Yes, you can probably use old fashioned oats in this recipe if you don’t have quick oats. However, the cookies might spread a bit more and the texture might be different. Let me know how it goes!
Naomi
Reply
Ekam
I loveeeeee them
Thabkkkkkk youuuReply
Joe
These are awesome cookies family loves it thanks for sharing
Reply
Noor
That looks delicious 😋
How many cookies does this recipe make?Reply
Naomi Andres
Thank you!! I think this recipe will make about 2 or 3 dozen, depending on how big you make the cookies!
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Kay Morris
Always a hit ! Love these
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Naomi Andres
Thank you so much, Kay!
Naomi
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Naomi Tarves
Sooo perfectly chewy🤩 would def reccomend 🥳
Reply
Naomi
Thank you!!!
Naomi
Reply
Taryn
Mmm mmm. I’m pretty sure these cookies are my new favourite of your recipes! 😃 I made a batch this evening, and I need to get some out the door to our friends before I eat them all. 😜 Definitely saving this recipe!
Reply
Naomi
Thrilled to hear this, Taryn! lol, you can't stop after one with these cookies!
Naomi
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