These soft and chewy oatmeal cookies are one of those easy bakes that never disappoint. The texture is soft and chewy in the middle with just a light crisp on the outside. The oats give them a bit of bite, and the coconut adds subtle sweetness and moisture. You do not need any fancy ingredients, and they come together without much effort. This is the kind of recipe you’ll make more than once.
Check out the chewy oatmeal cookies recipe video below if you want to see exactly how these chewy oat cookies come together. And if you like easy baking like this, please subscribe so you do not miss the next one.
What Makes These Chewy Oatmeal Cookies Special
These oatmeal coconut cookies are simple but not boring. The mix of rolled oats and shredded coconut makes the texture more interesting than your average cookie. They stay soft thanks to a mix of butter, brown sugar, and egg yolk. They also hold together well and don’t dry out easily.
Top Tip: Use rolled oats, not instant oats. Instant oats will make the cookies mushy. Rolled oats give you that chewy bite.
Ingredients You’ll Need to Make These Chewy Oatmeal Cookies
You do not need anything fancy for this recipe. Everything here is easy to find and might already be in your kitchen.
Dry ingredients
- 2 and 1/4 cups all-purpose flour (270 g)
- 3/4 teaspoon baking soda
- 1 teaspoon salt
- 2 cups rolled oats (160 g)
- 1 cup shredded coconut (120 g)
I just use plain shredded coconut, the unsweetened kind. The big organic bag, like the one below, works well, especially if you bake a lot.
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Wet ingredients
- 1 cup melted unsalted butter (225 g)
- 3/4 cup granulated sugar (150 g)
- 3/4 cup brown sugar (150 g)
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract
Top Tip: For more depth of flavor, toast the shredded coconut in a dry pan for a few minutes until lightly golden. Let it cool before adding it to the dough. This brings out a nuttier taste without changing the texture.
Equipment
You do not need any special tools to make these chewy oatmeal cookies with coconut.
- Mixing bowls
- Whisk or spoon
- Sifter
- Baking sheet
- Parchment paper
- Cookie scoop or spoon
- Fridge space for chilling the dough
Step-by-Step Instructions
Mixing the dry ingredients
Start with the dry ingredients. In a large bowl, sift the flour and baking soda. This helps break up any lumps so the texture is even. Add the salt, oats, and shredded coconut. Stir it all together so it’s evenly mixed.
Note: You do not need to overmix this part. Just enough so everything is spread out evenly.
Combining the wet ingredients
In a separate bowl, add the melted butter. It should be melted but not too hot. Add the granulated sugar and brown sugar. Mix them together until they look smooth and a little thick. Then crack in one whole egg and one extra egg yolk. The yolk helps keep the cookies soft and chewy. Add the vanilla extract and mix again until it all looks smooth.
Top Tip: If you do not have vanilla extract, you can use one tablespoon of vanilla sugar and add it with the regular sugar instead.
Bringing it all together
Pour the wet mixture into the dry ingredients. Use a spoon or spatula to mix everything together. It will feel a little thick and sticky. That’s what you want. Make sure there are no dry patches of flour left.
Chilling the dough
Cover the dough and place it in the fridge for 30 minutes. This helps the butter firm up and gives the cookies a better shape and texture when baking.
Top Tip: If your dough feels too soft after chilling, you can leave it in for another 15 minutes. If it is too firm to scoop, let it sit at room temperature for a few minutes before scooping.
Shaping the cookies
Line a baking sheet with parchment paper. Use a cookie scoop or spoon to portion out the dough. Roll each scoop gently between your hands to make a round shape. Place them on the baking sheet with some space between each one.
You should get around 20 medium cookies from this recipe.
Baking
Preheat the oven to 180°C or 350°F. Bake the cookies for 12 to 14 minutes, depending on your oven. They should look slightly golden on the edges and soft in the middle.
You will know they are ready when your kitchen smells like warm oats and coconut.
Note: Take the cookies out of the oven when the edges look lightly golden, but the centers still look soft and slightly underdone. They’ll firm up as they cool on the tray, and this helps them stay chewy and soft once they’re completely cool.
Texture and Flavor
These cookies are soft and chewy in the center with a gentle crisp edge. The oats give a bit of chew and make the texture more satisfying than plain cookies. The coconut adds a bit of natural sweetness and keeps them moist. They are sweet, but not too sweet. You can really taste the vanilla and coconut.
The flavor is mild, comforting, and easy to like. Nothing overpowering. You could eat them in the morning with coffee or pack them in a lunchbox. They also stay soft for days if stored in an airtight container.
Storage
Let the chewy oatmeal cookies cool completely before storing them. Place them in an airtight container and they will stay soft and chewy for about four days at room temperature.
You can also freeze the dough. Just scoop the portions, freeze them on a tray, and store them in a freezer bag. When ready to bake, just add a minute or two to the baking time.
Related Recipe: If you like these soft and chewy oat cookies with coconut, you should check out this 140-year-old oat cookie recipe here also.
Chewy Oatmeal Cookies Recipe
20
servings20
minutes14
minutes215
kcal34
minutesLet me show you how to make chewy oatmeal cookies with coconut that stay soft in the middle and have that nice toasty edge. They’re simple, quick to make, and honestly, they come out so good you’ll probably want to bake another batch right away.
Keep the screen of your device on
Ingredients
1 cup (225 g) unsalted butter, melted
¾ cup (150 g) granulated sugar
¾ cup (150 g) brown sugar
1 large egg
1 large egg yolk
2 teaspoons (10 ml) vanilla extract
2¼ cups (270 g) all-purpose flour
¾ teaspoon (4 g) baking soda
1 teaspoon (6 g) salt
2 cups (160 g) rolled oats
1 cup (120 g) shredded coconut
Directions
- Melt 1 cup of unsalted butter in the microwave, just make sure it is fully melted but not bubbling.
- Sift together 2¼ cups of all-purpose flour and ¾ teaspoon of baking soda, and add 1 teaspoon of salt, mixing them evenly.
- Combine the melted butter with ¾ cup of granulated sugar and ¾ cup of brown sugar until smooth.
- Mix one large egg and one extra egg yolk into the butter and sugar mixture for a soft and chewy texture.
- Add 2 teaspoons of vanilla extract and mix until the mixture is fully integrated and smooth.
- Gradually add the dry ingredients to the wet mix, gently stirring until no dry patches remain.
- Gently fold in 2 cups of rolled oats and 1 cup of shredded coconut until well combined.
- Cover the cookie dough with plastic wrap and chill in the fridge for around 30 minutes.
- Bake the cookies in a preheated oven at 180°C (350°F) for about 12-14 minutes until edges are golden.
Recipe Video
Notes
- Making the dough ahead: You can make the cookie dough a day or two in advance. Just keep it in the fridge, covered, and let it sit out for 10 or 15 minutes before scooping if it’s too firm.
- Using salted butter: If you only have salted butter, you can still use it. Just leave out the added salt from the recipe to keep the balance right.
- Brown sugar matters: If you have dark brown sugar, it will give the cookies a deeper flavor and make them even chewier. Light brown sugar works too, just with a milder taste.
- Use old-fashioned rolled oats: Instant oats break down too much and can change the texture. Rolled oats keep the cookies chewy and give them a better bite.
- If the dough feels too soft: Add a small spoon of flour and chill it a bit longer. The dough should feel scoopable, not runny.
- Do not flatten the dough balls: Let them bake as they are. The heat will naturally spread them just the right amount.
Nutrition Facts
- Total number of serves: 20
- Calories: 215kcal
- Fat: 11g
- Carbohydrates: 27g
- Protein: 2.5g
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Check Out My Other Oat Cookie Recipes
If you’re into cookies with oats, go have a look at the others down below. They’re all a little different, but just as easy and just as good.
- Sweet Potato Oatmeal Cookies – Soft, wholesome cookies made with mashed sweet potato and oats for a naturally sweet and hearty treat.
No matter which one you try, you’ll end up with a batch of cookies that’s simple, delicious, and sure to disappear fast.