Let me show you my Grandma’s Famous Chewy Oatmeal Coconut Cookies recipe. These are seriously good cookies that I make all the time. They come out soft and chewy in the middle but get a bit crispy around the edges.
Check out the full recipe video below to see exactly how I make these oatmeal coconut cookies step by step! And if you want more delicious and easy cookie recipes, hit that subscribe button on my YouTube channel!
Why You’ll Love This Chewy Oatmeal Coconut Cookies Recipe
I like making these cookies because they’re not just your regular oatmeal cookies. Adding the coconut gives them this extra chewiness and a hint of flavor that makes them a little more interesting. They’re not fancy or anything, but they always turn out good.
My family goes through these cookies like crazy. I’ll make a batch thinking they’ll last for a few days, and then I’ll come home from work the next day and they’re already gone. My husband claims he only had “a couple,” but I know better.
They’re the kind of cookies that people always ask for the recipe after they try them. Not because they look impressive or anything, but because they just taste really good.
The texture is probably my favorite part. You get that crispy edge, but then the middle is still soft and chewy. And they stay that way even the next day, which is nice because who has time to eat all the cookies right when they come out of the oven?
Ingredients for Oatmeal Coconut Cookies
Getting your ingredients ready before you start makes baking cookies much smoother.
Wet Ingredients:
- 1 cup (226 g) unsalted butter, room temperature
- 1 cup (220 g) packed brown sugar
- ½ cup (100 g) granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
Top Tip: I started using these organic sprouted rolled oats below in these cookies last year after my friend gave me a bag, and honestly, they’re better than regular oats. They have this slightly nuttier taste that goes great with the coconut. My grocery store doesn’t always have them, so I usually get a couple of bags from Amazon here.
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Dry Ingredients:
- 1½ cups (190 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 cups (180 g) rolled oats (quick or old-fashioned)
- 1 cup (85 g) shredded desiccated coconut
Equipment You’ll Need
You don’t need much, but having the right tools makes things easier.
- Large mixing bowl
- Hand or stand mixer
- Spatula
- Measuring cups and spoons
- Sieve for dry ingredients
- Baking sheet
- Parchment paper
Note: If you don’t have parchment paper, lightly greasing your baking sheet works fine, but cookies may spread a little more.
Step-by-Step Instructions for Chewy Oatmeal Coconut Cookies
Here’s how to make a batch of cookies that turn out soft and chewy every time.
Step 1: In a large bowl, add butter, brown sugar, and granulated sugar. Stir with a spoon first to avoid sugar flying everywhere, then beat with a mixer until creamy and fluffy, about 2–3 minutes.
Step 2: Crack two eggs into a small bowl to check for shells, then add them one at a time to the butter mixture. Mix well after each egg, scraping the sides of the bowl.
Step 3: Pour in the vanilla extract and mix until smooth.
Step 4: Place a sieve over the bowl and add flour, baking soda, baking powder, and salt. Sift them together. Stir gently with a spatula until mostly mixed, then beat on low speed for 10 to 15 seconds.
Step 5: Add oats and shredded coconut. Fold everything together with a spatula until evenly mixed. The dough will be thick.
Step 6: Refrigerate the dough for 1 hour to help the cookies hold their shape.
Step 7: Preheat your oven to 350°F (176°C). Scoop about 2 tablespoons of dough for each cookie and place them on a parchment-lined baking sheet, spacing about 2 inches apart.
Step 8: Bake for 10 to 12 minutes until the edges turn golden. The centers should look slightly soft.
Top Tip: Take the cookies out when they still look a bit underbaked in the middle. They keep cooking on the hot baking sheet after you take them out of the oven. This gives you that perfect chewy center everyone loves.
Step 9: Let cookies cool on the sheet for 5 minutes before moving them to a plate or rack.
Flavor and Texture Notes
These cookies have a soft and chewy middle with crispy edges. The coconut adds a gentle chew that balances with the oats. They’re sweet but not overwhelming. I usually make a double batch because they disappear quickly in my house.
Top Tip: If you want chewier cookies, use quick oats. If you want a little more bite, stick with old-fashioned rolled oats.
Check Out Also: If you liked these cookies, check out my other recipe where I make this amazing 140-year-old date-filled oatmeal cookie recipe I found on Reddit! Someone’s great-grandma really knew what she was doing!
Best Chewy Oatmeal Coconut Cookies Recipe
12
servings20
minutes10
minutes350
kcal30
minutesI love making these cookies because they hit that sweet spot between chewy and crispy. The edges get golden and crunchy while the middle stays soft. You get the heartiness from the oats plus the subtle sweetness from the coconut. My kids can smell them baking from anywhere in the house and always show up in the kitchen asking when they’ll be ready.
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Wet Ingredients:
1 cup (226 grams) unsalted butter, room temperature
1 cup (220 grams) packed brown sugar
1/2 cup (100 grams) granulated sugar
2 large eggs
1 tablespoon (15 milliliters) vanilla extract
- Dry Ingredients:
1½ cups (190 grams) all-purpose flour
1 teaspoon (4 grams) baking soda
1 teaspoon (4 grams) baking powder
½ teaspoon (3 grams)salt
2 cups (180 grams) rolled oats (quick or old-fashioned)
1 cup (85 grams) shredded desiccated coconut
Directions
- Preheat your oven to 350°F (176°C) and line a baking sheet with parchment paper.
- In a mixing bowl, add room temperature butter, brown sugar, and granulated sugar. Stir with a spoon to combine before using an electric mixer.
- Beat the sugar and butter mixture with an electric mixer until creamy and fluffy, about 2 to 3 minutes.
- Break each egg separately into a small bowl to ensure no shells. Add the first egg to the mixture and blend until combined, scraping down the sides.
- Add the second egg and blend thoroughly, ensuring a smooth and even consistency in the batter.
- Stir in the vanilla extract, mixing for another 20 seconds to incorporate.
- Sift together flour, baking soda, baking powder, and salt over the wet ingredients, then mix with a spoon until combined.
- Use the mixer on low speed to blend completely, being careful not to overmix the dough.
- Fold in the oats and shredded coconut into the cookie dough with a spatula until well distributed.
- Refrigerate the dough for one hour, then scoop 2 tablespoons of dough per cookie onto the baking sheet.
- Space the cookies about 2 inches apart and bake for 10 minutes or until edges are golden brown.
- Allow cookies to cool on the sheet for 5 minutes before transferring them to a cooling rack.
Recipe Video
Notes
- Oat Type Matters: Quick oats make softer cookies, while old-fashioned rolled oats create a chewier texture with more visible oats. You can use either one based on your preference, but don’t substitute steel-cut oats, as they won’t cook properly in the short baking time.
- Coconut Options: Sweetened coconut flakes make sweeter cookies, while unsweetened coconut gives a more natural flavor. If using sweetened coconut, consider reducing the sugar by 2 tablespoons. Toast the coconut for 5 minutes at 350°F before adding it for a deeper flavor.
- Freezing For Later: Form the dough into balls, freeze them solid on a baking sheet, then transfer to a freezer bag. Frozen dough balls can be baked directly from frozen by adding 2 minutes to the baking time. Baked cookies also freeze well for up to 2 months if wrapped properly.
- Easy Mix-Ins: Add 1 cup chocolate chips, 1/2 cup chopped nuts, or 1/3 cup toffee bits to the dough for flavor variations. For spiced cookies, add 1 teaspoon cinnamon and 1/4 teaspoon nutmeg to the dry ingredients.
Nutrition Facts
- Serving Size: 1g
- Total number of serves: 12
- Calories: 350kcal
- Fat: 17g
- Carbohydrates: 46g
- Protein: 5g
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Storage and Freezing
Cookies taste best fresh, but they keep well too.
- Store cooled cookies in an airtight container at room temperature for up to 5 days
- Freeze baked cookies in freezer bags for up to 2 months
- Freeze cookie dough balls on a tray, then store in a bag to bake straight from frozen (add 1 to 2 minutes to bake time)
Note: Always cool cookies completely before storing; otherwise, trapped steam makes them soggy.
Did You Know? You can freeze the cookie dough balls on a baking sheet, then transfer them to a freezer bag once they’re solid. Whenever you want fresh cookies, just bake them straight from frozen. Add 1-2 minutes to the baking time and you’re good to go.
More Cookie Goodness For You!
Love these oatmeal coconut cookies? I’ve got tons more cookie recipes on my channel that are just as easy to make and super delicious. From classics to some unique twists, there’s something for every cookie lover. Just click my profile to find them all. Let me know which ones you try next!
- Best Cookies Without Eggs or Butter – Just 5 Ingredients – No eggs? No butter? No problem! These cookies come together with just five simple ingredients and still taste amazing. Perfect for a last-minute sweet fix.
- Almond Flour Oatmeal Cookies – A nutty twist on a classic! These almond flour oatmeal cookies are slightly chewy, naturally gluten-free, and packed with flavor. A yummy way to keep things wholesome but still indulgent.
- Chewy Muesli Cookies Using Leftover Cereal – Don’t waste that cereal at the bottom of the box—turn it into these chewy, hearty cookies! They’re fun, full of texture, and perfect for snacking any time of day.
So go ahead, grab your apron, pick your favorite cookie recipe, and let’s get baking together!