Old-Fashioned Oatmeal Coconut Cookies (Mrs. Obinger's Easy Recipe)

These old-fashioned oatmeal coconut cookies are buttery, chewy, and packed with hearty oats and sweet coconut. Mixed in one bowl and ready in about 30 minutes, they're the kind of simple homemade cookie recipe you'll find yourself making again and again.

These soft and chewy oatmeal coconut cookies have been part of my life since early elementary school. They're simple, buttery, and packed with old-fashioned oats and sweet coconut. Best of all, they're mixed by hand in one bowl, making them perfect for baking with kids.

The recipe came from our neighbor, Mrs. Obinger, who taught me that some of the best childhood memories happen around a kitchen table with flour on your shirt and cookie dough under your fingernails.

Jump to:

• The Story Behind Mrs. Obinger's Oatmeal Coconut Cookies
• Why You'll Love These Oatmeal Coconut Cookies
• Ingredient Notes
• How to Make this Coconut Cookie Recipe
• Variations
• Tips for Soft & Chewy Oatmeal Coconut Cookies
• Baking with Kids: Why This Recipe Matters to Me
• Storage & Freezing
• Frequently Asked Questions
• More Cookie Recipes
• Oatmeal Coconut Cookies

The Story Behind Mrs. Obinger's Oatmeal Coconut Cookies

Mrs. Obinger lived kitty-corner from us when I was growing up. Both of my parents worked outside our home and sometimes I would go over to her house after school. She made great after-school snacks, including a couple of my all-time favorites - Garlic Cheerios (a unique popcorn substitute that I need to post asap) and these soft, chewy, delicious Coconut Oatmeal Cookies.

I loved making Coconut Cookies with Mrs Obinger because after she put the ingredients into the bowl, I could mix them up all by myself. I still remember standing on her vinyl-covered kitchen chair, buried up to my elbows in oatmeal and butter, with all sorts of yumminess squishing between my fingers. 

When you are six, is there anything better than squishing things? Especially if all that squishiness ends up being delicious cookies?

A few years later, I made a special trip over to Mrs. Obinger's house and carefully wrote out the recipe on one of her personalized recipe cards as she dictated it to me. I still have the card.

I encourage you to make a batch of these coconut cookies soon with your favorite child(ren). If you don't have a kiddo of your own, consider inviting the neighbor kid (and his mom) over to bake some cookies: you may even make a memory or two before you're done.

Why You'll Love These Oatmeal Coconut Cookies

• Soft and chewy texture
• No mixer required
• Simple pantry ingredients
• Great baking project with kids
• Freezes beautifully
• Ready in about 30 minutes

These old-fashioned cookies feel special without requiring anything fancy - a recipe that's as fun to make as it is to eat!

Ingredient Notes

Old-Fashioned Oats

This recipe specifically calls for old-fashioned oats. Do not use Quick Oats for this recipe.

Sweetened Shredded Coconut

Coconut processed for baking comes in three basic forms: shredded, flaked, and desiccated. Use sweetened shredded coconut for this recipe. 

Brown Sugar

We have made these with both dark and light brown sugar, and prefer the more robust flavor of the dark sugar.

Butter

Because it contains so much oatmeal, we use salted butter for this recipe. 

Baking Powder

Baking powder does not last forever, and generally has a shelf life of just six months to one year. (Here's how to test baking powder to see if it is still active.)

Milk & Vanilla

We've made these cookies with all kinds of milks, including almond milk, with good results. Use whatever you have on hand. 

How to Make this Coconut Cookie Recipe

Preheat oven to 375°F (190°C).

Step 1: Mix the Dry Ingredients

Combine the oats, brown sugar, flour, coconut, baking powder, and salt in a large bowl. Mix to combine evenly. 

Step 2: Add the Wet Ingredients

Add the softened butter, milk, and vanilla. Mix with a wooden spoon (or your hands) until everything is well combined.

The dough will be thick, sticky, and easy to roll into balls.

Step 3: Form & Shape the Cookies

Use a 2-tablespoon cookie scoop or spoons to form cookies.

Roll the dough into balls, and then crosshatch with a fork dipped in a little additional milk to flatten them.

Step 4: Bake Until Lightly Golden

Bake on a parchment covered baking sheet at 375°F (190°C) for 10-12 minutes. 

Remove the cookies from the oven and cool on a wire rack. 

Variations

Add Chopped Pecans or Walnuts

Stir in ½ cup chopped pecans or walnuts for extra crunch.

Add Raisins

Add ½ cup raisins for a classic oatmeal cookie twist.

Add Cinnamon

Mix 1 teaspoon ground cinnamon into the dry ingredients for a warmer flavor.

Make Smaller Cookies

Use a 1-tablespoon scoop and reduce the baking time by 1-2 minutes.

If you're a fan of brown sugar and nuts in your cookies, be sure to try my Pecan Butterscotch Cookies, another rich, buttery cookie recipe that's become a real house favorite.

Tips for Soft & Chewy Oatmeal Coconut Cookies

Use Room Temperature Butter

Set the butter out about 2 hours before baking. Avoid softening it in the microwave, which can create uneven texture and spread.

Don't Overmix

Once the wet ingredients are incorporated, stop mixing. Overmixing develops gluten in the flour and can make the cookies dense instead of tender.

Use Old-fashioned Oats

Quick oats absorb liquid differently and can leave you with drier, cakier cookies. Old-fashioned rolled oats create the hearty, chewy texture that makes these cookies so good.

Don't Overbake

The cookies may look slightly underdone in the center when you remove them from the oven. Don't worry - they'll continue setting as they cool.

Let Them Cool on the Pan

Leave the cookies on the baking sheet for about 5 minutes before moving them to a cooling rack. This gives them time to firm up without breaking apart.

Measure Flour Carefully

Too much flour is one of the most common causes of dry cookies. For the most consistent results, weigh your flour or spoon it lightly into measuring cups and level it off.

Baking with Kids: Why This Recipe Matters to Me

When I think back on those afternoons in Mrs. Obinger's kitchen, I remember more than just the cookies. Standing there with the buttery oatmeal and coconut squishing through my fingers, I felt Free. Capable. Trusted.

Seen.

My favorite part was pressing the little crisscross patterns into each cookie with a fork dipped in milk. Mrs. Obinger always told me it was the most important job.

When we cook with kids, we're teaching more than recipes and measuring skills. We're creating memories, building confidence, and sharing moments they'll carry with them long after the last cookie is gone.

Storage & Freezing

Room Temperature Storage

Store baked cookies in an airtight container at room temperature for up to a week.

Freezing Baked Cookies

Place completely cooled cookies on a baking sheet and freeze until firm, about 1 hour. Transfer them to a freezer-safe container or zip-top bag, separating layers with parchment paper.

For best quality, enjoy within 2 months.

Freezing Cookie Dough

Roll the dough into balls and freeze on a baking sheet until solid. Transfer to a freezer-safe container or bag and freeze for up to 3 months.

To bake, thaw overnight in the refrigerator, flatten with a fork dipped in milk, and bake as directed.

Frequently Asked Questions

Tip: If you enjoy sweet, baked oatmeal, you'll love our Soft Baked Oatmeal Breakfast Bars, Butterfinger Oatmeal Bars, and Hearty Homemade Breakfast Granola recipes! Or try some easy Steel Cut Oats with Apples & Cinnamon, made overnight in your rice cooker!

More Cookie Recipes

Check out our classic cookie recipes, including snickerdoodles, chocolate crinkle cookies, and soft amaretti.

Originally published February 5, 2014. Post has been updated with new content, images, and recipe instructions to improve reader experience.