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    Home / Drop Cookie

    Chewy Homemade Oatmeal Coconut Cookies Recipe

    Published on April 3, 2023 by Rebecca Johnston | Leave a Comment

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    Oatmeal Coconut Cookies are made with old-fashioned oats, sweetened coconut, cinnamon, and nutmeg to make deliciously warm snacks that are the perfect fix for any sweet tooth! This fool-proof chewy oatmeal cookie recipe is perfect for lunchbox snacks and afternoon tea, or make them as part of a holiday cookie platter!

    Top view of oatmeal coconut cookies on a work top.

    Oatmeal Coconut Cookies have the perfect combination of cozy oaty goodness and sweet coconut flavor.

    With warming spices, they're perfect for fall, but I love them all year round!

    They're like super soft, cookie versions of a granola bar, similar to a Flap Jack or Oat Finger that they have across the pond.

    Whatever you call them, they're irresistible, I dare you to have just one!

    For more cookie ideas using oats, check out my Famous Quaker Oats Oatmeal Cookies, these Mango Oatmeal Cookies, and my Cranberry Bars!

    Top view of a stack of oatmeal coconut cookies with someone about to lift one up.

    Shopping List

    Wet Ingredients. Butter, Vanilla Extract, Egg

    Dry Ingredients. All Purpose Flour, Granulated Sugar, Brown Sugar, Baking Soda, Salt, Ground Cinnamon, Ground Nutmeg, Old-Fashioned Oats, Sweetened Coconut

    Top view of ingredients needed to make oatmeal coconut cookies, in small bowls on a baking tray.

    How to Make Oatmeal Coconut Cookies

    Preheat your oven to 375 degrees F and line your baking sheets with parchment paper or silicone mats.

    In a bowl of an electric mixer, or in a large bowl using a hand mixer, cream the softened Butter, Granulated Sugar, and Brown Sugar together until light and fluffy. This will take about 3 minutes.

    Close up of a stand mixer with butter and sugar being mixed in the bowl.

    Add the Egg and Vanilla Extract and continue to cream together. The mixture will become very pale in color and light and fluffy.

    In a separate large bowl, combine the All Purpose Flour, Baking Soda, Salt, Ground Cinnamon, and Ground Nutmeg. Gradually add the dry ingredients to the butter mixture until fully combined.

    Close up of creamed butter and sugar with flour and spices added in.

    Mix in Old Fashioned Oats and Sweetened Coconut.

    Using a #24 cookie scoop, scoop the cookie dough into dough balls and place them on your prepared baking sheets. Give at least 2 inches between each cookie dough ball to allow for spreading while baking.

    Top view of oatmeal coconut cookie dough balls on a baking tray lined with parchment paper, with one ball being held in mid-air on a cookie scoop.

    Tip: If you want flatter and larger cookies, press the cookie dough down gently with your fingers. For a fuller and puffier cookie, leave the cookie dough in mounded scoops.

    Close up of a finger pressing down on an oatmeal coconut cookie dough ball.

    Bake at 375 F degrees for 9-11 minutes for chewy cookies. They will be done when the edges are set and a golden brown color. For a crispier cookie, bake for 11 minutes.

    Allow cookies to cool on the warm baking sheet for a few minutes before moving them to a wire rack to cool completely.

    Top view of baked oatmeal coconut cookies on a cookie tray.

    Storage & Freezing

    Storage: Let baked cookies cool completely before storing them. Keep in an airtight container or Ziploc bag at room temperature for up to 7 days. Cookies are best if enjoyed within 2-4 days of freshly baking them.

    Freezing: Cookies can be stored in a freezer-safe container or freezer bag and frozen for up to 3 months. Place parchment paper between each cookie to prevent them from sticking.

    Top view of oatmeal coconut cookies on a worktop, with one oatmeal coconut cookies resting on the rim of a glass of milk.

    Substitutions & Variations

    • Flat Cookies. For flatter larger cookies, press cookies down with your fingers gently. For a fuller puffier cookie leave cookie dough in mounded scoops.
    • Topping. Add a simple white icing to the top of cooled cookies for extra sweetness like on my Iced Oatmeal Cookies.
    • Dried Fruit. Oatmeal Raisin Cookies with raisins (or Craisins!) would be delicious, as are my Oatmeal Mango Cookies with pieces of dried mango.
    • Chocolate. Add some white chocolate chips, milk chocolate chips, or dark chocolate chips to the cookie dough for added sweetness!
    • Sugar. You can use maple syrup, or molasses instead of brown sugar, or both sugars if you wish. Quantities needed may vary.
    Close up of a stack of oatmeal coconut cookies.

    Pro Tips

    What makes a good cookie? Does it have a soft center and crisp edges, and is it chewy? Each of these makes a great quality cookie. To make perfect cookies every time here are some pro tips.

    To find out more, check out my Pro Tips Guide for making the best cookies every time!

    Weighing Ingredients.

    Baking is a science and adding too much or too little of any of the ingredients will alter the recipe. Weighing and measuring dry ingredients properly makes a world of difference. Investing in a kitchen scale is ideal. When a kitchen scale is not available, make sure to stir and lift ingredients before scooping them into a measuring cup.

    VolumeOuncesGrams
    All Purpose Flour1 Cup4½ Ounces120 Grams
    Bread Flour1 Cup4½ Ounces120 Grams
    Granulated Sugar1 Cup7 Ounces200 Grams
    Brown Sugar1 Cup7½ Ounces213 Grams
    Confectionary Sugar1 Cup4 Ounces113 Grams

    Cookie Scoop.

    Using a cookie scoop keeps each ball of cookie dough the same size, which is essential for baking. I have used a medium cookie scoop in these photos.

    Baking Sheets.

    You can use an ungreased cookie sheet if you prefer. I like to use Parchment Paper to line baking sheets or a Silicone Mat for easy cleanup.

    Baking Time.

    Every oven heats a little differently. I recommend doing a test batch of 1-3 cookies to test the baking time for a perfectly baked cookie before baking the remaining dough.

    Cookies.

    This recipe makes approximately 22-24 cookies using a size #24 cookie scoop.

    Cooling Rack.

    Allow cookies to cool on the baking sheet for a minute or two before moving them to a cooling rack to cool completely.

    • Kitchen Scale. I use this for accuracy in measuring and it's a lifesaver when it comes to consistent baking
    • Wire Rack for cooling cookies. I like to have at least 2 cooling racks
    • Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients
    • Cookie Sheet. Most recipes will take 2 batches to bake. It's great to have multiple baking sheets available
    • Parchment Paper or Silicone Baking Mat. Line the Cookie Sheet with parchment paper for easy cleanup and to prevent sticking.
    • Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
    • Storage Container. An Airtight Container to store cookies or a Ziploc Bag works great too.
    • Additional supplies. Measuring Cups and Measuring Spoons along with a silicone spatula are all helpful.
    Top view of oatmeal coconut cookies on a wire rack.

    Have you tried these Oatmeal Coconut Cookies?

    Let me know what you thought of this recipe! Tag @bestcookierecipes on social media so I can see how great your cookies turned out! I would also love to read your comments below. Let me know what you think of these cookies. It really does help!

    Top view of oatmeal coconut cookies on a wire rack.

    More Delicious Cookie Recipes

    • Mrs. Fields Oatmeal Raisin Cookies
    • Spring Flower Cookies
    • Strawberry Chocolate Chip Cookies
    • Easy Oreo Cheesecake Cookies
    • Brownie Mix Cookies
    Close up of Oatmeal Coconut Cookies in a pile.
    Print Recipe Pin Recipe Rate this Recipe

    Oatmeal Coconut Cookies

    Oatmeal Coconut Cookies are made with old-fashioned oats, sweetened coconut, cinnamon, and nutmeg to make deliciously warm snacks that are the perfect fix for any sweet tooth! This fool-proof chewy oatmeal cookie recipe is perfect for lunchbox snacks and afternoon tea, or make them as part of a holiday cookie platter!
    Prep Time10 minutes mins
    Cook Time10 minutes mins
    Total Time20 minutes mins
    Prevent your screen from going dark
    Servings: 24

    Ingredients

    • 1¼ cups Butter Softened
    • ¾ cup Brown Sugar 160g
    • ½ cup Granulated Sugar 100g
    • 1 Egg Large
    • 1 teaspoon Pure Vanilla Extract
    • 2¼ cups All Purpose Flour 270g
    • 1 teaspoon Baking Soda
    • 1 teaspoon Ground Cinnamon
    • ½ teaspoon Salt
    • ¼ teaspoon Ground Nutmeg
    • 2 cups Old Fashioned Oats Uncooked
    • ¾ cup Sweetened Coconut 70g

    Instructions

    • Preheat the oven to 375 degrees F.
    • Cream the Softened Butter, Granulated Sugar, and Brown Sugar together until light and fluffy - about 3 minutes.
    • Add Egg and Vanilla Extract and cream together. The mixture will become very pale in color and light and fluffy.
    • In a separate large bowl, combine the All Purpose Flour, Baking Soda, Salt, Ground Cinnamon, and Ground Nutmeg together. Gradually add dry ingredients to the butter mixture until combined.
    • Mix in Old Fashioned Oats and Sweetened Coconut.
    • Using a #24 cookie scoop, scoop the cookie dough and place it on a parchment-lined baking sheet. Allowing at least 2 inches apart for spreading while baking.
    • Tip: For flatter larger cookies, press cookies down with your fingers gently. For a fuller puffier cookie leave cookie dough in mounded scoops.
    • Bake at 375 F degrees for 9-11 minutes. Cookies are done when edges are set. For a crispier cookie, bake for 11 minutes.
    • Allow cookies to cool on a baking sheet for a few minutes before moving them to a wire cooling rack.

    Notes

    Storage:
    • Storage: Let baked cookies cool completely before storing them. Keep in an airtight container or Ziploc bag at room temperature for up to 7 days. Cookies are best if enjoyed within 2-4 days of freshly baking them.
    • Freezing: Cookies can be stored in a freezer-safe container or freezer bag and frozen for up to 3 months. Place parchment paper between each cookie to prevent them from sticking.
     
    Tried this recipe?Mention @bestcookierecipes or tag #bestcookierecipes!
    Show Nutrition Information Hide Nutrition Information
    Calories: 218kcal | Carbohydrates: 25g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 32mg | Sodium: 135mg | Potassium: 70mg | Fiber: 2g | Sugar: 11g | Vitamin A: 306IU | Vitamin C: 0.1mg | Calcium: 17mg | Iron: 1mg

    Nutrition Disclaimer

    All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.

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