Chewy Oatmeal Coconut Cookie Recipe

4.69 from 16 votes

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.

Prep Time10

Cook Time12

Cool Time10

Total Time34

Course: Dessert

Cuisine: American

Servings: large cookies

Calories: 197kcal

Author: Karissa Parrish

Equipment

Baking Sheets
Parchment paper
Cookie Scoop
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

US Customary - Metric

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.

Nutrition