Chewy Oatmeal Coconut Cookies
If you love oatmeal cookies, there’s even MORE to love in these Oatmeal Coconut Cookies! They’re chewy, tender and melt in your mouth delicious.
Servings: 3 dozen
Calories: 129kcal
Ingredients
- ¾ cup butter softened
- 1 cup sugar
- 1 cup packed brown sugar
- 2 eggs at room temperature
- 1 teaspoon vanilla extract
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup coconut flakes
- 3 cups oatmeal quick or old fashioned
Instructions
- Preheat oven to 375° F. In a mixing bowl, cream together butter, sugar and brown sugar until light and fluffy. Add eggs and vanilla and mix again, scraping down the sides and bottom.
- Add flour, baking powder, baking soda and salt to the creamed mixture. Mix well.
- Add the coconut flakes and oatmeal and mix just until blended.
- Roll dough into balls the size of walnuts (about the size of a small bouncy ball) or drop by tablespoons and place on an ungreased cookie sheet.
- Bake at 375 for 10-11 minutes. Until lightly browned (do not over bake).
Notes
- ¾ cup of butter is a stick and a half.
- Store cookies in an airtight container for several days.
- Remember not to overmix when the oats are added or your cookies will be tough.
Should I use quick oats or old fashioned oats?
The quick oats are chopped a little finer and are what I used in these recipe photos. The old fashioned oats have larger flakes and will add a little more chewiness to the cookies.Nutrition
Serving: 1g | Calories: 129kcal | Carbohydrates: 19g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 21mg | Sodium: 124mg | Fiber: 1g | Sugar: 11g
