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!
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!
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
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.
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.
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.
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.
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.
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.
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.
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!
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.
|All Purpose Flour||1 Cup||4½ Ounces||120 Grams|
|Bread Flour||1 Cup||4½ Ounces||120 Grams|
|Granulated Sugar||1 Cup||7 Ounces||200 Grams|
|Brown Sugar||1 Cup||7½ Ounces||213 Grams|
|Confectionary Sugar||1 Cup||4 Ounces||113 Grams|
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.
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.
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.
This recipe makes approximately 22-24 cookies using a size #24 cookie scoop.
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.
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!
More Delicious Cookie Recipes
- Mrs. Fields Oatmeal Raisin Cookies
- Spring Flower Cookies
- Strawberry Chocolate Chip Cookies
- Easy Oreo Cheesecake Cookies
- Brownie Mix Cookies
Oatmeal Coconut Cookies
- 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
- 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.
- 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.
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.