I perfected a simple Oatmeal Coconut Cookies recipe with one surprising pantry swap that has everyone asking for the recipe.

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I never thought a cookie that leans chewy and crispy could surprise me so much. These Chewy Coconut Oatmeal Cookies look simple, but the first bite makes you pause the center stays soft while the edges crisp up and somehow you keep reaching for another.

I relied on unsalted butter and old fashioned rolled oats to build the base, and the result had me thinking of Oatmeal Coconut Cookies and even the delicate snap of Chewy Oatmeal Lace Cookies. There’s a tiny trick I did thats easy, and I bet you’ll be curious what it is.

Ingredients

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Butter makes cookies rich and chewy, mostly fat, adds mouthfeel but is high calorie.
Brown sugar gives molasses flavor, keeps cookies moist, adds sweetness and caramel notes.
Granulated sugar lightens texture and adds crisp edges, pure sweet simple sugar.
Oats add hearty chew, fiber and whole grain carbs, makes cookies more filling.
Coconut lends tropical flavor, chewy bits, mostly saturated fat and some fiber.
Eggs binds the dough, add protein and moisture, help structure and color.
Raisins add fruity chew and natural sugars, chocolate chips brings sweet melty richness.
Flour gives bulk and tender crumb, it’s mostly starch and some protein.

Ingredient Quantities

1/2 cup (113 g) unsalted butter, softened

1 cup (packed, 200 g) light brown sugar

1/4 cup (50 g) granulated sugar

1 large egg, room temperature

1 teaspoon vanilla extract

1 1/4 cups (160 g) all purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon ground cinnamon (optional)

1 1/2 cups (135 g) old fashioned rolled oats

1 cup (90 g) sweetened shredded coconut

1/2 cup (75 g) raisins or chocolate chips (optional)

How to Make this

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1. Preheat oven to 350 F (175 C) and line baking sheets with parchment paper or a silicone mat.

2. In a large bowl cream 1/2 cup softened unsalted butter with 1 cup packed light brown sugar and 1/4 cup granulated sugar until light and a bit fluffy, about 2 to 3 minutes with a mixer or by hand.

3. Beat in 1 large room temperature egg and 1 teaspoon vanilla extract until mixed, scraping the bowl if needed.

4. In another bowl whisk together 1 1/4 cups all purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt and 1/2 teaspoon ground cinnamon if you want that warm spice.

5. Add the dry mix to the wet, stirring just until combined, dont overmix or the cookies get tough.

6. Fold in 1 1/2 cups old fashioned rolled oats, 1 cup sweetened shredded coconut and 1/2 cup raisins or chocolate chips if using.

7. Scoop rounded tablespoons of dough onto the prepared sheets, leaving about 2 inches between each, and gently press the tops so theyre a little flattened for a chewy center.

8. Bake for 10 to 12 minutes until the edges are golden but centers still look soft, oven times vary so keep an eye on them.

9. Let the cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely; store in an airtight container with a slice of bread to help keep them chewy.

Equipment Needed

1. Baking sheets (2), lined with parchment paper or a silicone mat
2. Large mixing bowl and medium mixing bowl
3. Electric hand mixer or sturdy wooden spoon for creaming butter and sugars
4. Measuring cups and measuring spoons
5. Rubber spatula for scraping and folding in oats and coconut, dont overmix
6. Whisk for the dry ingredients
7. Cookie scoop or tablespoon for portioning dough
8. Wire cooling rack and oven mitts for cooling and safety

FAQ

Q: How do I keep these cookies chewy? A: Use more brown sugar than white, don't overbake, and pull them when edges are set but centers still soft. Let them cool on the baking sheet 5 to 10 minutes so they finish cooking. Chilling the dough 30 minutes helps too, and an extra egg yolk can make them chewier.

Q: Can I swap any ingredients if I don't have them? A: Yes, you can swap raisins for chocolate chips or vice versa. Quick oats will work but give a softer, less toothy bite. For dairy free swap butter for coconut oil 1:1 but expect a slightly different texture and stronger coconut flavor. For gluten free use certified gluten free oats and flour.

Q: Should I toast the coconut first? A: Toasting is optional but so worth it. Spread the shredded coconut on a tray and toast in a 350 F oven 3 to 5 minutes until light golden. It brings out nutty flavor, just watch it closely so it doesn't burn.

Q: My cookies spread too much or not enough, what do I do? A: If they spread too much chill the dough and make sure butter isn't too soft. If they don't spread enough try using room temp butter and flattening the dough balls slightly before baking. Oven temp and measuring flour correctly also matter.

Q: How long do they keep and can I freeze them? A: Store cooled cookies in an airtight container at room temp 3 to 4 days. Freeze baked cookies up to 3 months, thaw on the counter. You can also freeze scooped dough balls on a tray, bag them, then bake from frozen adding 1 to 2 minutes to the bake time.

Q: Any quick tips to boost flavor? A: Add a pinch more salt if you like contrast, use dark brown sugar for deeper molasses notes, soak raisins in warm water or rum for 10 minutes to plump them, and don't skip the vanilla it's small but important.

Chewy Coconut Oatmeal Cookies Recipe Substitutions and Variations

Butter: swap 1:1 with solid coconut oil or a vegan stick butter. Cookies may be a touch crisper at the edges and have a faint coconut note. If you use melted oil chill the dough 15-20 minutes so they dont spread too much.
Light brown sugar: use coconut sugar 1:1 or dark brown sugar. Coconut sugar is less moist so cookies can be slightly drier, add 1 tablespoon molasses or 1 tablespoon maple syrup if you want extra chew.
Large egg: replace with a flax “egg” (1 tbsp ground flaxseed + 3 tbsp water, let sit 5 minutes) to keep binding and chewiness. Or use 1/4 cup mashed banana or applesauce for a moister, sweeter cookie.
All purpose flour: swap cup for cup with a gluten free 1:1 flour blend for gluten free cookies, or use whole wheat pastry flour 1:1 for a nuttier flavor but expect a slightly denser result.

Pro Tips

1) Chill or freeze the dough before baking. It firms the butter so the cookies spread less and the flavors meld better. If you want fresh cookies later, freeze rounded scoops on a tray and bake from frozen, add a minute or two to the time.

2) Toast the coconut and oats briefly before folding them in. A quick 3 to 5 minute toast in a dry pan or on a sheet makes the flavors nutty and deeper, but watch them, they go from perfect to burnt fast.

3) Measure flour properly. Spoon it into the cup and level off, or even better, use a kitchen scale. Too much flour = dry tough cookies, and thats usually why cookies turn out off.

4) Underbake slightly for chewy centers. Pull them when edges look set and the middles still seem soft, let them finish on the hot sheet. Also rotate your pan halfway through so they brown evenly.

5) Little flavor and storage hacks: try browned butter for a toasty, caramel note, or press extra chips/coconut on top before baking so they look prettier. Store in an airtight container with a slice of bread to keep them soft, or freeze baked cookies for longer keeping.

Chewy Coconut Oatmeal Cookies Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I perfected a simple Oatmeal Coconut Cookies recipe with one surprising pantry swap that has everyone asking for the recipe.

Servings

servings

Calories

151

kcal

Equipment: 1. Baking sheets (2), lined with parchment paper or a silicone mat
2. Large mixing bowl and medium mixing bowl
3. Electric hand mixer or sturdy wooden spoon for creaming butter and sugars
4. Measuring cups and measuring spoons
5. Rubber spatula for scraping and folding in oats and coconut, dont overmix
6. Whisk for the dry ingredients
7. Cookie scoop or tablespoon for portioning dough
8. Wire cooling rack and oven mitts for cooling and safety

Ingredients

1/2 cup (113 g) unsalted butter, softened
1 cup (packed, 200 g) light brown sugar
1/4 cup (50 g) granulated sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1 1/4 cups (160 g) all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon (optional)
1 1/2 cups (135 g) old fashioned rolled oats
1 cup (90 g) sweetened shredded coconut
1/2 cup (75 g) raisins or chocolate chips (optional)

Directions

Preheat oven to 350 F (175 C) and line baking sheets with parchment paper or a silicone mat.
In a large bowl cream 1/2 cup softened unsalted butter with 1 cup packed light brown sugar and 1/4 cup granulated sugar until light and a bit fluffy, about 2 to 3 minutes with a mixer or by hand.
Beat in 1 large room temperature egg and 1 teaspoon vanilla extract until mixed, scraping the bowl if needed.
In another bowl whisk together 1 1/4 cups all purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt and 1/2 teaspoon ground cinnamon if you want that warm spice.
Add the dry mix to the wet, stirring just until combined, dont overmix or the cookies get tough.
Fold in 1 1/2 cups old fashioned rolled oats, 1 cup sweetened shredded coconut and 1/2 cup raisins or chocolate chips if using.
Scoop rounded tablespoons of dough onto the prepared sheets, leaving about 2 inches between each, and gently press the tops so theyre a little flattened for a chewy center.
Bake for 10 to 12 minutes until the edges are golden but centers still look soft, oven times vary so keep an eye on them.
Let the cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely; store in an airtight container with a slice of bread to help keep them chewy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.