Chewy Coconut Oatmeal Cookies
There’s something undeniably comforting about a freshly baked cookie. The warm aroma wafting through the kitchen, the anticipation of that first bite, and the delightful combination of textures and flavors can brighten anyone’s day. Today, I’m excited to share with you a recipe for Chewy Coconut Oatmeal Cookies. These cookies are not only delicious but also packed with the wholesome goodness of oats and coconut. So, let’s dive into this delightful recipe that’s sure to become a staple in your baking repertoire!
Why You’ll Keep Making It
These Chewy Coconut Oatmeal Cookies are a perfect blend of chewy and crispy, with a rich coconut flavor that elevates the classic oatmeal cookie. They are easy to make and require simple ingredients that you likely already have in your pantry. The use of coconut oil adds a subtle nuttiness, while the combination of granulated and brown sugars ensures that every bite is perfectly sweet. Plus, they’re versatile! You can enjoy them as a snack, dessert, or even with your morning coffee. Once you try them, you’ll want to make them again and again.
Ingredient List
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 cup coconut oil, measured solid, melted and slightly cooled
- 2 teaspoons vanilla extract
- 1 cup shredded, sweetened coconut
- 1 cup quick oats
Gear Checklist
- Mixing bowls: A large bowl for mixing wet ingredients and a separate one for dry.
- Measuring cups and spoons: Precision is key in baking!
- Baking sheets: Line these with parchment paper for easy cleanup.
- Whisk: Perfect for combining dry ingredients.
- Wooden spoon or spatula: Great for mixing your batter.
- Cookie scoop: Ensures uniform cookie sizes for even baking.
Chewy Coconut Oatmeal Cookies, Made Easy
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This step helps to evenly distribute the leavening agents throughout the flour.
Step 3: Combine the Sugars
In another bowl, mix the granulated sugar and brown sugar together. The brown sugar adds moisture and a soft texture to your cookies.
Step 4: Add Wet Ingredients
To the sugars, add the melted coconut oil, eggs, and vanilla extract. Mix until everything is well combined and creamy.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet mixture. Stir until just combined. Be careful not to overmix; a few lumps are okay!
Step 6: Fold in the Good Stuff
Gently fold in the shredded coconut and quick oats. This is where the magic happens—those chewy bits of coconut and oats will make every bite special.
Step 7: Scoop and Bake
Using a cookie scoop, drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
Step 8: Cool and Enjoy
Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy these Chewy Coconut Oatmeal Cookies warm or at room temperature!
Substitutions by Category
- Flour: You can substitute with whole wheat flour for a nuttier flavor.
- Oils: If coconut oil isn’t available, you can use vegetable oil or melted butter.
- Sugars: Coconut sugar can be used instead of brown sugar for a deeper flavor.
- Eggs: For a vegan option, replace each egg with 1/4 cup unsweetened applesauce.
Avoid These Mistakes
- Don’t overmix the dough after adding the dry ingredients; this can lead to tough cookies.
- Ensure your oven is properly preheated. A cold oven can lead to uneven baking.
- Don’t skip the cooling time after baking; this helps the cookies set and maintain their chewy texture.
- Measure your flour accurately; too much can make your cookies dry.
Make Ahead Like a Pro
If you want to prepare your Chewy Coconut Oatmeal Cookies in advance, you can make the dough ahead of time. Simply scoop the dough onto a baking sheet lined with parchment paper, then freeze the cookie dough balls until solid. Once frozen, transfer them to a zip-top bag and store in the freezer for up to three months. When you’re ready to bake, no need to thaw; just bake them straight from the freezer, adding a couple of extra minutes to the baking time.
Reader Q&A
Can I use rolled oats instead of quick oats?
Yes, you can use rolled oats, but the texture may be slightly different. Quick oats provide a smoother texture in the cookies.
How do I store the cookies to keep them fresh?
Store your cookies in an airtight container at room temperature for up to a week. For longer storage, consider freezing them.
Can I add chocolate chips to the cookie dough?
Absolutely! Chocolate chips would make a delicious addition to your Chewy Coconut Oatmeal Cookies. Feel free to mix in about 1 cup for a chocolatey twist!
What’s the best way to ensure my cookies are chewy?
To keep your cookies chewy, be sure not to overbake them. They should be golden around the edges but still soft in the center when you take them out of the oven.
Because You Liked This
- Classic Oatmeal Raisin Cookies
- Chocolate Coconut Macaroons
- Peanut Butter Oatmeal Cookies
- Almond Joy Cookies
Next Steps
Now that you’ve mastered the art of making Chewy Coconut Oatmeal Cookies, it’s time to get baking! Gather your ingredients, preheat your oven, and indulge in the delightful process of cookie-making. Whether you’re baking for yourself or sharing with friends and family, these cookies are sure to bring joy and satisfaction. Don’t forget to experiment with different mix-ins and flavors to make this recipe your own. Happy baking!
Chewy Coconut Oatmeal Cookies
Ingredients
Equipment
Method
- Start by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly.
- In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
- In another bowl, mix the granulated sugar and brown sugar together.
- To the sugars, add the melted coconut oil, eggs, and vanilla extract. Mix until well combined.
- Gradually add the dry ingredient mixture to the wet mixture. Stir until just combined.
- Gently fold in the shredded coconut and quick oats.
- Using a cookie scoop, drop rounded tablespoons of cookie dough onto prepared baking sheets, leaving space between each cookie. Bake for 10-12 minutes, or until edges are lightly golden.
- Remove cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring to a wire rack.
Notes
- For a nuttier flavor, substitute all-purpose flour with whole wheat flour.
- Use vegetable oil or melted butter if coconut oil isn't available.
- Freeze cookie dough balls for up to three months for easy baking later.
- Don't overmix the dough to avoid tough cookies.
- Store cookies in an airtight container for up to a week.
