Oatmeal Coconut Cookies
Soft, chewy, rich, and flavorful, Mrs Obinger’s Coconut Oatmeal Cookies are oh-so-easy to make! (No mixer required.)
Servings 36 cookies
Calories 99kcal
Equipment
- 1 cookie scoop
Ingredients
- 3 scant cups old-fashioned oats 240 grams (weighing works better)
- 1 cup brown sugar
- 1 cup all-purpose flour
- 1 cup shredded sweetened coconut
- 1½ teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup salted butter room temperature
- ½ cup milk
- 1½ teaspoons vanilla
Instructions
- Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, whisk together the oats, flour, brown sugar, shredded coconut, baking powder, and salt.
- Add the softened butter, milk, and vanilla. Stir with a wooden spoon until a thick, sticky dough forms. Avoid overmixing.
- Using a 2-tablespoon cookie scoop, portion the dough and roll into balls.
- Place the dough balls 2 inches apart on prepared baking sheets. Dip a fork lightly in milk and press each cookie with a crisscross pattern to flatten slightly.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use old-fashioned rolled oats for the best texture.
- Room-temperature butter mixes more evenly into the dough.
- Do not overmix the dough or the cookies may become dense.
- For softer cookies, remove them when the centers still look slightly underdone.
- Store in an airtight container for up to 5 days.
- Freeze baked cookies or unbaked dough for up to 2 months.
Nutrition
Serving: 1cookie | Calories: 99kcal | Carbohydrates: 15g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 83mg | Potassium: 50mg | Fiber: 1g | Sugar: 7g | Vitamin A: 84IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg
