Description
These Buttery Coconut Oatmeal Cookies are soft, chewy, and bursting with rich flavor. Made with hearty oats, sweet coconut, and a buttery base, they’re perfect for a cozy afternoon treat or as a nostalgic addition to any dessert spread.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups old-fashioned rolled oats
- 1 ½ cups sweetened shredded coconut
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Cream the Butter and Sugars: In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix into the wet ingredients.
- Fold in Oats and Coconut: Stir in the oats and shredded coconut until well combined.
- Scoop and Bake: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart. Bake for 10–12 minutes or until edges are golden brown.
- Cool and Serve: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
These cookies freeze well—store in an airtight container for up to 2 months. For a fun twist, add chocolate chips or chopped nuts. Make sure not to overbake for the perfect chewy texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: coconut oatmeal cookies, buttery cookies, chewy coconut dessert