Old Fashioned Coconut Oatmeal Cookies
Get ready to indulge in a bite of nostalgic comfort with these Old Fashioned Coconut Oatmeal Cookies—a delightful treat that perfectly blends the hearty goodness of rolled oats with the tropical sweetness of shredded coconut. With a soft and chewy texture, hints of warm cinnamon, and golden edges, these cookies are irresistibly inviting. Perfect for a quick dessert, snack, or even as a lunchbox addition, this recipe comes together effortlessly in just 15 minutes of prep time. Each batch yields two dozen cookies that are made with pantry staples like brown sugar, vanilla, and butter, ensuring a rich flavor and melt-in-your-mouth experience. Whether you’re baking for family, friends, or just yourself, these classic oatmeal coconut cookies are guaranteed to satisfy your sweet tooth while bringing a touch of homemade charm to your day.
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Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 0.75 cup Granulated sugar
- 0.75 cup Brown sugar, packed
- 2 pieces Large eggs
- 1 teaspoon Vanilla extract
- 1.75 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 2.5 cups Old-fashioned rolled oats
- 1 cup Sweetened shredded coconut
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together using a hand or stand mixer until fluffy and well combined, about 2 minutes.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Gently fold in the rolled oats and shredded coconut using a spatula or wooden spoon until evenly distributed throughout the dough.
Use a tablespoon or cookie scoop to drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set.
Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
4901 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 243.1 g | 312% | |
| Saturated Fat | 148.3 g | 742% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 889 mg | 296% | |
| Sodium | 2853 mg | 124% | |
| Total Carbohydrate | 644.2 g | 234% | |
| Dietary Fiber | 32.4 g | 116% | |
| Total Sugars | 331.7 g | ||
| Protein | 63.9 g | 128% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 385 mg | 30% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 1497 mg | 32% | |
*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.
