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A stack of cookies made with oatmeal and coconut.
Dolly (Maritime Country Kitchen)

Oatmeal Coconut Cookies

4.50 from 6 votes
These Oatmeal Coconut Cookies have crisp edges and a chewy center. But best of all? They are easy to make with basic pantry staples.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 36 cookies
Course: Dessert
Cuisine: American, Canadian, Maritime
Calories: 137
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup butter softened
  • 1 cup packed brown sugar
  • ½ cup white sugar
  • 1 egg
  • 1 ½ teaspoons vanilla extract
  • 1 ¼ cup rolled oats old fashioned
  • 1 ½ cups shredded sweetened coconut
  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • ¼ teaspoon baking soda

Equipment

  • Sheet pan or cookie sheet
  • Parchment paper
  • Cookie scoop

Method
 

  1. Preheat the oven to 375ºF (191ºC) and line a cookie sheet with parchment paper. Set aside.
  2. Add the butter, brown sugar, and white sugar to the bowl of a stand mixer fitted with the paddle attachment, or a large bowl with an electric mixer.
  3. Cream the butter and sugars together on medium speed until light and fluffy, approximately 2-3 minutes.
  4. Add the egg and vanilla extract and mix on medium speed until lighter in color, or 1-2 minutes.
  5. Pour in the rolled oats and coconut and mix just until combined.
  6. In a separate large bowl, combine the flour, baking powder, salt, and baking soda. Whisk until well combined.
  7. Add half of the flour mixture and mix on medium speed just until the flour is absorbed. Then add the other half and do the same. Be careful not to overmix - just enough so the flour is absorbed.
  8. Use a cookie scoop or a heaping tablespoon to portion the dough into 1 ½” balls. Drop them on the prepared cookie sheet, spacing them 1 ½-2” apart (approximately 12 cookies per sheet).
  9. Bake in the preheated oven for 10-12 minutes, or until the very edges are beginning to brown. The centers will look underdone, but that’s fine - they will be set up outside of the oven.
  10. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire cooling rack.
  11. Repeat with the remaining cookie dough, alternating baking sheets if you have 2 or more.
  12. Cool the cookies to room temperature, then serve or store them for later.

Notes

Adapted From: Out of Old Nova Scotia Kitchens by Marie Nightingale
Storage: Transfer completely cooled cookies to an airtight container. Store at room temperature for 1-2 days, in the fridge for up to 5 days, or in the freezer for up to 3 months.