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oatmeal cookies with coconut
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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
Prep Time 10 minutes
Cook Time 8 minutes
Chill dough 30 minutes
Total Time 18 minutes
Servings 48
Calories 113kcal
Author Julie Blanner

Ingredients

  • 1 cup butter
  • 1 1/4 cup brown sugar packed
  • 3/4 cup white granulated sugar
  • 1 tablespoon vanilla
  • 2 eggs
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 1/4 cup all-purpose flour
  • 1 cup quick cooking oats
  • 1 1/2 cup shredded coconut

Instructions

  • 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.
  • Preheat oven to 350 degrees.
  • Cream butter and sugars.
  • Add eggs one at a time until just incorporated. Add vanilla.
  • Add baking soda, powder, and salt.
  • Add flour until just incorporated.
  • Fold in oats and coconut.
  • Refrigerate dough 30 minutes.
  • Using a scoop (or rolling into balls) drop on a parchment lined cookie sheet.
  • Bake 8 minutes or until slightly golden.

Notes

Optional Add In's for Oatmeal Coconut Cookies:

  • Cranberries
  • Chocolate Chips
  • White Chocolate Chips
  • Peanut Butter Chips
  • Salted Caramel Chips
  • Nuts
Store in an airtight container up to 1 week.

Nutrition

Calories: 113kcal | Carbohydrates: 16g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 96mg | Potassium: 44mg | Fiber: 1g | Sugar: 10g | Vitamin A: 128IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg