I planned on making some oatmeal raisin cookies for ya’ll.

Then I dropped all my raisins…

And had to swiftly sweep them up!
Did you know they can be lethal for dogs?

The only other ‘add in’ I had in my pantry was coconut.

Hmm… Oatmeal and Coconut? Does it work?

Oh yeah…. it works!

This recipe has been deemed killer.

Only a few recipes in the past get the killer status, perhaps you remember the Killer Carrot Cake, probably my most popular recipe. Or the Killer Brown Sugar Cookies? Or the Killer Chocolate Chip Cookie Sandwiches?

I would like to think most of my recipes are tasty or else they wouldn’t be photographed and on my blog. However there are a few that stand out. My few crème de la crème. And when they are that good, I call them killer.

Killer Oatmeal Coconut Cookies

When making coconut oatmeal cookies, you can use sweetened or unsweetened coconut. Then, simply roll the dough into 1 inch balls. If you don't have a cookie press, you can use the bottom of a glass to press the dough into a circle shape. Bake for 10 to 12 minutes, or until the cookies are lightly golden brown. Make sure they are cool before eating! You can also freeze them for later!

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Dessert, Snack

Cuisine American

Servings 4 serves

Calories 153 kcal

Ingredients

  

• 1 stick Butter melted
• 2/3 cup Brown Sugar
• 1 Egg
• 1/2 tsp Vanilla Extract
• 1/2 tsp Salt
• 3/4 cup AP Flour
• 1/2 tsp Baking Soda
• 1/2 tsp Ground Cinnamon
• 2 cup Rolled Oats not instant
• 1/2 cup Coconut I used unsweetened large flakes
• Sugar in the Raw topping

Instructions

 

• preheat oven to 350 degrees
• Melt your butter in a large bowl (this is a no-mixer required recipe!) add the brown sugar and stir until very smooth. Add the egg and extract and continue to stir until very smooth and lump free. Add the salt and stir, set aside.
• In a separate bowl combine the flour, baking soda and cinnamon. Add to the butter mixture and stir together until combined and lump free.
• Add the oats and the coconut and stir until completely combined and all the oats are coated.
• (You can substitute raisins for coconut for a killer oatmeal raisin cookie)
• This part is crucial. Let dough rest in the fridge for at least one hour. After it has rested and the butter has solidified (making it easier to work with and makes for a more tender cookie) you can scoop out your cookies. Using either a cookie scoop or a tablespoon, you should get roughly 16 cookies out of the dough. Note: I prefer to bake one cookie sheet at a time (for perfectly even baking).
• Sprinkle the top of each cookie with a little bit of 'Sugar in the Raw' or any raw sugar.
• Bake cookies for 9 - 10 minutes, rotating half way. It may look a little undercooked in the middle, that's okay. Let rest on the warm cookie sheet for 3 minutes before transferring to a wire rack.

Video

Notes

These cookies are so good. The middle is soft and gooey while the edges are crispy, a total must when making an oatmeal cookie. If you don't like coconut due to the texture you could always get the finely shredded, but I used the very thick shredded coconut because I love the chewyness it provides. And if you notice this cookie only has brown sugar in it which makes it so tender.

This cookie is perfect. No more questions.

Keyword coconut cookies, cookies

Oatmeal Coconut Cookies Recipe

Oatmeal Coconut Cookies

If you love the taste of coconut and oatmeal together, you’ll love this Oatmeal Coconut Cookies recipe. They’re delicious and make a great snack to take with you on a picnic. Oatmeal coconut cookies can be made in just a few easy steps. Simply roll the rolled oats into 1 inch balls. Place the dough on a parchment paper lined baking sheet. Bake the cookies for 15 to 17 minutes until lightly browned on the bottom.

Oatmeal coconut cookies are slightly sweeter than most cookie recipes. If you’re looking for a chewy cookie, underbake them slightly. If you like them crisp, bake them for slightly longer. Don’t overbake these cookies, as they will become hard and crumbly. Another option is to use a bit of dried fruit like pineapple or cranberries, depending on the desired texture.

Coconut Oatmeal Cookie Recipe

Toffee toasted coconut offsets the traditional oatmeal cookie, giving it a chewier texture. The toasted coconut adds a rich flavor and adds another layer of texture to the cookie. You can use quick oats or rolled oats, which both have the same basic ingredients. Adding nuts and dried fruit to the recipe also enhances the flavor and nutritional value of the cookies. Add almonds, pecans, or macadamia nuts, or try a combination of all three.

The soft and chewy texture of this cookie makes it an all-around winner. Coconut has a mild nutty flavor that adds to its overall sweetness, making this cookie the perfect snack. You can use it to boost your energy levels, too. You can enjoy it with coffee, tea, or even milk! These cookies are sure to become your new favorite cookie recipe! Here is how to make it! Just cream together the butter, sugar, and eggs until combined. Then, add eggs and vanilla extract and beat until combined. Add the dry ingredients, then fold in the nuts and shredded coconut. Once mixed, drop the dough onto the cookie sheet by the tablespoonful. Place the cookie sheet in the oven for 12-15 minutes. They should be light brown when finished baking. Cool on a wire rack.

Sweetened or unsweetened coconut

This simple cookie recipe calls for both sweetened and unsweetened coconut. This is because the two types react differently to baking. You can use either one or both. Oatmeal is the most important ingredient in oatmeal coconut cookies. Make sure to use a good quality flour. Generally, you can use all-purpose flour. Once the oats are soaked in warm water, fold them into the batter. Then fold in the raisins and coconut flakes.

After putting in the wet ingredients, add the flour, baking soda, and oats. Mix until combined. Scoop out dough using your palms. Place onto baking sheet. Place cookies at least two inches apart. Let cool for at least 10 minutes. Sweetened or unsweetened coconut can be substituted in the recipe. If you don’t like coconut flavor, you can use old fashioned oats instead. This will affect the texture and sweetness of the cookies.

Using metric cups or dry measuring cups

Using metric cups or dry measuring cup for oatmeal coconut cookies? It all depends on how you measure dry ingredients. A cup used for liquid ingredients will fill up, while a dry measuring cup will hold the amount of dry ingredients without packing. Listed below are some tips to help you make sure that your measurements are accurate. Read them carefully and decide which is best for your recipe. Then, you can start baking!

Metric cups are not widely standardized in other countries. For example, an 8oz clear metric cup holds 80 grams of oatmeal, but it barely fills a standard US dry measuring cup. This can throw off the recipe. It’s important to choose the right size cup when baking. Using the wrong type of cup will result in uneven results. Use a dry measuring cup when you’re baking for more than one person.

Chewy, tender and melt in your mouth

Oatmeal Coconut Cookies are soft, chewy and absolutely delicious! The coconut and shredded oats in these cookies add a coconut flavor that you can’t resist! They are the perfect combination of flavors. A simple cookie recipe, Oatmeal Coconut Cookies can be adapted for a variety of occasions. Simply follow the directions to create a cookie that’s chewy, tender, and melt in your mouth!

Oatmeal Coconut Cookies are a delicious way to satisfy your sweet tooth! Oatmeal Coconut Cookies are the perfect treat to add a little bit of coconut to your next get-together. They have a sweet, coconutty flavor that pairs perfectly with peanut butter and creamy peanut butter. They are also perfect for the holidays. Whether you’re baking them for yourself or giving them as gifts, this recipe will satisfy your sweet tooth and make you feel good!