These oat coconut cookies are soft and chewed in the center, with slightly crisp edges that make them irresistible.
Accuse it of my love of oatmeal or the fact that oatmeal in their cookies makes a * small * healthier than flour only, but oatmeal cookies are one of my favorite styles! They are soft, chewed and just the right balance of sweet and rich. What I like most about oatmeal biscuit recipes is how versatile they can be – you can mix in chocolate chips, dried fruits or even swirling in butter for extra wealth.
Today, I share my new favorite spin on a classic: oatmeal Coconut Cookies. I got a basic recipe for oatmeal biscuits and mixed in 1.5 cups of sliced coconut. These cookies bring the oats and tropical coconut together for Chewy, the crisp perfection of texture! If you are already a fan of oatmeal biscuits or white chocolate and oatmeal biscuits, you will definitely want to try this coconut version. And if your cookies should have a touch of chocolate, you can also add chocolate chips.
Oatmeal cookies
These oat coconut cookies are soft and chewed in the center, with slightly crisp edges that make them irresistible. Coconut flakes and sliced coconut add a tropical twist while keeping the cookies wet and tasty. I like to use both roller oats and quick oats to achieve this rich-yet-tender texture. The flavor is enhanced with brown sugar, vanilla extract and a baking soda and salt – all the little things that make a biscuit recipe go from good to big.
How to make oat coconut cookies
The process for making these cookies is simple and simple. You will need two cups – one to beat the dry ingredients and one for butter cream and sugar. Make sure your butter is at room temperature before you start, which helps it hang more easily with sugar. Once the dough comes, you will fold in the shaped oats, coconut and chocolate chips if you use them.
Makes: About 3 dozen cookies
Ingredients
- 1 cup of salted butter, room temperature
- 1 1/4 cups of brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 vanilla extract
- 1 1/2 cups of flour of all uses
- 1/2 teaspoon of baking soda
- 1/2 teaspoon kosher salt
- 2 cups cylindrical oatmeal
- 1 cup quick oatmeal
- 1 1/2 cups sweetly sliced coconut
- Optional: 1/2 cup of chocolate chip
Instructions
Step 1: Preheat the oven
Preheat the oven to 350 ° F and align a baking sheet with parchment paper or a cookie mat.
Step 2: Mix dry ingredients
In a middle bowl, beat the flour, baking soda and salt together.
Step 3: cream the wet ingredients together
Using a base mixer or hand mixer, the butter, brown sugar and granular sugar up to light and fluffy.
Add the eggs and vanilla extract, mixing until softened.
Step 4: Add the dry ingredients to the wet mixture.
Slowly add the dry ingredients to the wet mixture until combined.
Step 5: Fold in oats and coconut
Fold on the rolling oats, quick oats, coconut flakes and chocolate chips if you use. The dough will be thick and rich.
STEP 6: Sellet dough
Collect the spoonful of dough portions and place them on the prepared parchment baking sheet. Leave about 2 inches between cookies – they won’t spread much. Break them slightly to form a biscuit shape. Target about 14 cookies per leaf.
Step 7: Bake for 14-16 minutes
Bake for 14-16 minutes, or until the ends are golden and the centers are simply positioned.
Step 8: Allow to cool
Remove from the oven and allow the cookies to cool completely, either by slipping the parchment from the sheet or on a cable shelf.
Tips for the best oat coconut cookies
- Do not skip the oatmeal! Using both shaped oats and quick oats it gives the cookies a wonderful texture balance.
- For extra beef, use sweeter coconut flakes. If you prefer a slightly lighter biscuit, go with non -candied sliced coconut.
- If you like a hint of leniency, add a handful of chocolate chips to the dough before baking.
Serving + storage
These cookies are ideal for snacks after school, holiday biscuits or a quick coffee dessert. I may have sent Mazen to the bus stop with two when he was running late for school! Store in an airtight container at room temperature for up to 5 days or freeze them for greater storage. I like to pull one out of the freezer and let it thaw for a few minutes for a biscuit anytime.
Can you make oatmeal with coconut flour?
Yes, you can if you want even more coconut flavor. While this recipe uses traditional flour, you can replace a portion of coconut flour. Coconut flour is naturally high in fiber, low in carbohydrates, and has a unique taste that mate beautifully with chewing coconut oatmeal cookies.
Taking this, coconut flour behaves differently than flour of all uses-it is much more absorbent. If you want to try it, I recommend that you only replace 1/4 cup of coconut flour flour and slightly increase the liquid ingredients. This will keep your cookies from drying and allowing them to stay soft and chewed.
Oatmeal cookies
These oat coconut cookies are soft and chewed in the center, with slightly crisp edges that make them irresistible.
Ingredients
- 1 cup salted butter, room temperature
- 1 1/4 cups brown sugar
- 1/4 cup granular sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups Generally flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 cups oats
- 1 cup quick oatmeal
- 1 1/2 cups sweetener
- Optional: 1/2 cup of chocolate chip
Instructions
Preheat the oven to 350 ° F and align a baking sheet with parchment or cookie mat.
In a middle bowl, beat the flour, baking soda and salt together.
Using a base mixer or hand mixer, the butter, brown sugar and granular sugar up to light and fluffy. Add the eggs and vanilla extract, mixing until softened.
Slowly add the dry ingredients to the wet mixture, mixing until combined.
Fold on the rolling oats, quick oats, coconut flakes and chocolate chips if you use. The dough will be thick and rich.
Collect the spoonful of dough portions and place them on the prepared parchment baking sheet. Leave about 2 inches between cookies – they won’t spread much. Break them slightly to form a biscuit shape. Target about 14 cookies per leaf.
Bake for 14-16 minutes, or until the ends are golden and the centers are simply positioned.
Remove from the oven and allow the cookies to cool completely either by slipping the parchment from the sheet or on a cable shelf.
