Description
Irresistible Oatmeal Coconut Cookies
Ingredients
Scale
- 1 cup butter (softened)
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 1 egg
- 1 1/2 teaspoons vanilla extract
- 1 1/4 cups rolled oats (old fashioned)
- 1 1/2 cups shredded sweetened coconut
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 teaspoon baking soda
Instructions
- Preheat the oven to 375°F (191°C). Line a cookie sheet with parchment paper.
- Cream together the butter, brown sugar, and white sugar in a stand mixer or large bowl until light and fluffy (2–3 minutes).
- Add the egg and vanilla extract, mixing until lightened (1–2 minutes).
- Stir in the rolled oats and shredded coconut until just combined.
- In a separate bowl, whisk together the flour, baking powder, salt, and baking soda.
- Add half of the flour mixture to the wet ingredients, mixing until absorbed. Add the remaining flour and mix until just combined.
- Portion dough into 1½ inch balls and place on the prepared cookie sheet.
- Bake for 10-12 minutes or until golden brown.
- Allow cookies to cool on the sheet for a few minutes before transferring to a wire rack.
Notes
- Store cookies in an airtight container for up to a week.
- For chewier cookies, do not overbake.
- Substitute coconut with chocolate chips for a different flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg