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!
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.