Oatmeal Coconut Chews
Soft, chewy, and bursting with comforting flavors, these Oatmeal Coconut Chews are the ultimate treat for cookie lovers. Made with a luscious blend of rolled oats, sweetened or unsweetened shredded coconut, and a touch of vanilla, these cookies strike the perfect balance between wholesome and indulgent. The combination of brown sugar and granulated sugar creates a caramel-like sweetness that pairs beautifully with the nutty texture from the oats and coconut. Quick and easy to prepare in just 15 minutes of prep time, these cookies bake to golden perfection in under 10 minutes. Perfect as an afternoon snack, lunchbox treat, or after-dinner dessert, these cookies stay irresistibly soft and chewy when stored in an airtight container. Whether you're a fan of oatmeal cookies or love the tropical flair of coconut, these Oatmeal Coconut Chews are sure to satisfy!
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Recipe Information
Ingredients
- 1 cup (softened) unsalted butter
- 0.5 cup granulated sugar
- 1 cup (packed) brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1.5 cups old-fashioned rolled oats
- 1 cup (sweetened or unsweetened) shredded coconut
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, use a hand or stand mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the mixture and beat until well combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
Fold in the rolled oats and shredded coconut until evenly distributed in the dough.
Use a cookie scoop or tablespoon to portion out the dough, rolling it into 1-inch balls. Place the dough balls about 2 inches apart on the prepared baking sheets.
Flatten each dough ball slightly with your fingers or the back of a spoon.
Bake in the preheated oven for 8-10 minutes, or until the edges are golden brown and the centers look slightly undercooked. Avoid overbaking to ensure they stay chewy.
Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy! Store in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.5 g | 210% | |
| Saturated Fat | 105.1 g | 526% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 434 mg | 145% | |
| Sodium | 1380 mg | 60% | |
| Total Carbohydrate | 480.6 g | 175% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 250.8 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 278 mg | 21% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 1372 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
