Coconut Oatmeal Cookies

Ambreen Wajid
by Ambreen Wajid
20 Servings
1 hr

I’ve said it once and I’ll say it again: oatmeal cookies get a bad rep.

They’re the perfect cozy-up-on-a-cold-day cookie. There’s just something about a nutty, crumbly, chewy cookie that deserves more love and attention in the world! Now let’s add to that one of my favorite ingredients (coconut) and forget about it! It’s a perfectly balanced cookie, which probably explains why I was able to eat several of them in one sitting.

These are full of coconut and oatmeal and chopped up walnuts, so it’s truly the ultimate cookie! And considering it’s oats, can we just agree that these qualify as hearty breakfast? Yes? Honestly fill up a glass of milk or brew up a fresh cup of coffee and enjoy as many of these chewy cookies as you can handle.

pro tip: pop these cookie dough balls in the fridge for 10 minutes for a perfectly thick cookie.

Bake these a minute or two longer if you prefer toasted over soft cookies!

Be sure to whip up an extra batch for the freezer stash!

Recipe details
  • 20  Servings
  • Prep time: 50 Minutes Cook time: 10 Minutes Total time: 1 hr
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  • 1/2 cup (1 stick) butter
  • 1/2 cup granulated white sugar
  • 1/2 cup light brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon (optional)
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup all-purpose flour
  • 1 cup shredded coconut
  • 1/2 cup walnuts, coarsely chopped
  • 1 cup oats
  • 1 tsp coarse salt (optional)

Heat oven to 350 degrees. Prepare 2 baking trays with silicone sheets or parchment paper.
In mixing bowl with paddle attachment, cream together butter and sugars for about 2 minutes or until light and fluffy. Add egg, extract, cinnamon, baking powder, baking soda, and salt.
Gradually add in flour, coconut, and oats. Lastly stir in walnuts.
You can choose to refrigerate the cookie dough for 10-15 minutes to allow it to firm up and create a thicker cookie.
When ready, scoop 1 inch cookie dough balls onto tray about 1 inch apart. Bake 10-12 minutes, just until the edges begin to brown. Transfer to a wire rack to cool.
If desired, sprinkle with coarse salt. Enjoy with a glass of milk or coffee!
Ambreen Wajid
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