Description
A comforting cookie recipe that marries chewy oats and toasted coconut for a balanced, delicious treat perfect for any occasion.
Ingredients
Scale
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup unsalted butter
- 3/4 cup brown sugar
- 1 large egg
- 1/2 cup shredded coconut
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 teaspoon vanilla extract
- Optional: chopped nuts, dark chocolate chips, or flaky sea salt
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream the butter and brown sugar in a large bowl until light and fluffy. Beat in the egg and vanilla.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Stir in the rolled oats and shredded coconut into the dry ingredients.
- Fold the dry mixture into the butter mixture until a sticky dough forms.
- Drop tablespoon-sized scoops onto the prepared baking sheets, spacing them about two inches apart.
- Press each scoop lightly and sprinkle extra brown sugar on top if desired.
- Bake for 10–12 minutes or until edges are light golden brown, rotating pans halfway through.
- Allow to cool for 5 minutes on the sheet before transferring to a wire rack.
Notes
For a lighter chew, refrigerate the dough for 30 minutes. Chilling controls spread and improves flavor melding.
- Prep Time: 15
- Cook Time: 12
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 7g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: oatmeal cookies, coconut cookies, easy baking, dessert recipes
