oatmeal cookies with coconut

Oatmeal Coconut Cookies

Chewy Oatmeal Coconut Cookies made with brown butter, for a rich, fall flavor. This Oatmeal Coconut Cookie recipe is a twist on an old favorite - they're quick and easy to make for a last minute snack.
Course Dessert
Cuisine American
Keyword cookies, easy recipe, fall, oatmeal, snack
Prep Time 10 minutes
Cook Time 8 minutes
Chill dough 30 minutes
Total Time 18 minutes
Servings 48
Author Julie Blanner


  • 1 c butter
  • 1 1/4 c brown sugar packed
  • 3/4 c sugar
  • 1 Tbsp vanilla
  • 2 eggs
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 1/4 c flour
  • 1 c quick cooking oats
  • 1 1/2 c shredded coconut


  1. Brown butter in a sauce pan over medium heat until brown and it has a nutty aroma. Remove from heat and allow to cool 5 minutes.
  2. Preheat oven to 350 degrees.
  3. Cream butter and sugars.
  4. Add eggs one at a time until just incorporated. Add vanilla.
  5. Add baking soda, powder, and salt.
  6. Add flour until just incorporated.
  7. Fold in oats and coconut.
  8. Refrigerate dough 30 minutes.
  9. Using a scoop (or rolling into balls) drop on a parchment lined cookie sheet.
  10. Bake 8 minutes or until slightly golden.

Recipe Notes

Optional Add In's for Oatmeal Coconut Cookies:

Store in an airtight container up to 1 week.