This chewy oatmeal coconut cookie recipe has slightly crisp edges and an amazing chewy texture! The cookie is buttery, filled with old fashioned oats, and plenty of coconut flakes.
These oatmeal coconut cookies bake up to be large bakery-style cookies that are easy to make and are no-chill.
Not only do you need just a handful of ingredients, but they are the next best cookies to fill up your cookie jar on the counter!
Looking for more recipes that uses oats? Then check out these: banana chocolate chip oatmeal bars, pumpkin oatmeal muffins, and strawberry oat bars.
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Why You'll Love These Cookies
- All you need are two mixing bowls; no electric mixer required.
- They are no chill and can be baked right away.
- They bake up to be thick and chewy cookies with crisp edges.
- Both oats and coconut flavor are tasted with every bite.
- From start to finish, they take about 30 minutes to make!
If you love classic oatmeal cookies, you'll love the twist of adding shredded coconut to them.
Each bite is addicting and you'll definitely find these to be your new favorite cookies!
Ingredients Needed
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Flour: I used all purpose flour. Be sure to properly measure your flour (check out "Expert Baking Tips" below).
- Corn Starch: Helps the cookies to be soft and tender.
- Butter: Make sure to use room temperature butter.
- Sugars: A combination of both white sugar and brown sugar are used.
- Old-Fashioned Oats: Use old-fashioned oats (also called rolled oats). Do not substitute them for quick oats.
- Shredded Coconut: Feel free to use sweetened or unsweetened coconut flakes.
Instructions
Here are the step by step instructions on how to make these chewy coconut oatmeal cookies.
Step 1: Dry ingredients. In a medium bowl, whisk together the flour, corn starch, baking soda, and salt. Set aside.
Step 2: Cream butter. In the bowl of an electric mixer using the paddle attachment, beat the butter, brown sugar, and sugar on high speed until light and creamy.
Step 3: Wet ingredients. Add the eggs and vanilla extract and mix on medium speed until combined. Scrape down the sides of the bowl with a rubber spatula as needed.
Step 4: Combine the ingredients. Add the flour mixture on low speed and mix just until combined. Then mix in the oats and shredded coconut (be careful not to overmix).
Step 5: Scoop the dough. Use a medium-sized cookie scoop (I used my #24) to scoop out the dough. Place 9 cookie dough balls on each prepared baking sheet.
Step 6: Bake. Bake the cookies for 11-15 minutes and allow them to cool on the cookie sheet for 10 minutes before transferring them over to a wire rack.
Storage Tips
Keep any leftover cookies in an airtight container on the counter for up to 7 days.
Expert Baking Tips
- Baking Sheet: I like to use this specific baking sheet. Line each pan with parchment paper. I don't recommend silicone baking mats as the cookies may spread too much.
- Room Temperature Ingredients: You'll want both the butter and large eggs to be at room temperature before baking. This ensures that all of the ingredients incorporate properly.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Cookie Scoop: I used a medium cookie scoop, specifically the #24 scoop, to create bigger bakery-style cookies.
Recipe FAQs
This could be because they have overbaked in the oven. You'll want to remove your cookies when they are lightly golden brown on the edges and still look a bit soft in the center. They will continue to bake on the cookie sheet outside of the oven for a few minutes.
Yes you can. Freeze the cookies on a baking sheet for about an hour and then transfer them to a freezer bag. You can keep them frozen for up to 2 months.
You could add a ½ cup of dark chocolate chips or even raisins.
No, because they're slightly different. Cowboy cookies typically have pecans and chocolate chips in them.
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy Baking!
More Cookie Recipes
📖 Recipe
Chewy Oatmeal Coconut Cookie Recipe
Equipment
- Baking Sheets
- Parchment paper
- Electric Stand Mixer
Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon corn starch
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, room temperature
- ¾ cup brown sugar
- ⅓ cup sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 ½ cups old-fashioned oats
- 1 ½ cups sweetened shredded coconut
Instructions:
- Preheat the oven to 350 degrees and line two baking sheets with parchment paper. Set aside.
- In a medium-sized mixing bowl, whisk together the flour, corn starch, baking soda, and salt. Set aside.
- In the bowl of a stand mixer using the paddle attachment, beat the butter, brown sugar, and sugar on high speed until light and creamy (2-3 minutes). Add the eggs and vanilla extract and mix on medium speed until combined (about 30 seconds).
- Add the flour mixture on low speed and mix just until combined. Then mix in the oats and shredded coconut (be careful not to overmix).
- Use a medium cookie scoop (I used my #24, which is 2.7 tablespoons) to scoop out the cookie dough. Place the cookie dough balls onto the prepared baking pans and bake for 11-15 minutes. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them over to a wire rack to finish cooling.
- Keep any leftover cookies in an airtight container on the counter for up to 7 days.
Notes:
- Baking Sheet: I like to use this specific baking sheet. Line each pan with parchment paper. I don't recommend silicone baking mats as the cookies may spread too much.
- Room Temperature Ingredients: You'll want both the butter and large eggs to be at room temperature before baking. This ensures that all of the ingredients incorporate properly.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Cookie Scoop: I used a medium cookie scoop, specifically the #24 scoop, to create bigger bakery-style cookies.
I love the texture of these cookies! They're perfectly crunchy, chewy, and the coconut shavings are SO good.