Description

These Oatmeal Coconut Cookies are engineered for the perfect balance of chewy texture and toasted flavor. Using a precise ratio of rolled oats and shredded coconut, this recipe ensures a sturdy yet tender cookie that won’t spread thin during baking.

Ingredients

1 cup (226g) unsalted butter, cool room temperature
1 cup (200g) granulated sugar
1 cup (220g) firmly packed brown sugar
2 large eggs (100g)
2 tsp (10ml) vanilla extract
2 1/2 cups (312g) all-purpose flour
1 tsp (6g) salt
1 tsp (6g) baking soda
1 tsp (4g) baking powder
1 cup (93g) shredded coconut (sweetened or unsweetened)
2 cups (180g) rolled oats
1 tsp (5ml) almond extract (optional)

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Instructions

Preheat your oven to 350°F (177°C) and prepare baking sheets with grease or silicone mats.
In a stand mixer with a paddle attachment, cream the butter and both sugars until light and fluffy.
Incorporate eggs one at a time, followed by the vanilla and optional almond extract.
In a separate bowl, whisk the flour, salt, baking soda, and baking powder, then gradually mix into the wet ingredients on low speed.
Gently fold in the rolled oats and shredded coconut by hand or on the lowest mixer setting until just combined.
Spoon 30g portions of dough onto the baking sheets, spaced 2 inches apart, and bake for 8 to 10 minutes until the edges are golden.

Notes

For the best results, use a digital scale to ensure exact measurements, particularly for the flour and oats. If your kitchen is warm, chilling the dough for 15 minutes before baking will help maintain the cookie’s height and prevent excessive spreading.

Prep Time: 20 mins
Cook Time: 10 mins
Category: Dessert
Method: Baking
Cuisine: American