I’ve said it once and I’ll say it again: oatmeal cookies get a bad rep. I mean, I get it, chocolate chip cookies are the dominant cookie & who doesn’t love chocolate? But honestly oatmeal cookies are an underrated rival in my book. And whereas you can get disappointed by a badly made chocolate chip cookie- I have yet to be failed by an oatmeal cookie. I was clearly the kid who reached for oatmeal raisin cookies, I know. But come on! I can’t be the only one, right? 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!
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! I’ve made two batches of these so far, (one for the freezer stash & one for a contact-free pick up), and I’m actually ready to break into the first stash because I need way more of these in my life. Considering it’s oats, can we just agree they can count for a hearty breakfast? Yes? Honestly fill up a glass of milk or fresh cup of coffee and enjoy as many of these chewy cookies as you can handle.
Coconut Oatmeal Cookies
- 1/2 cup (1 stick) butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 egg
- 1 tsp vanilla extract or 1/2 tsp almond 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!