Published: · Modified: by Sula · This post may contain affiliate links · 32 Comments
Jump to Recipe
Crispy and chewy is the perfect texture combination for a cookie. And sometimes it can be hard to achieve. So many cookies are one or the other, but not both.
Enter my mom’s recipe for oatmeal coconut cookies. Crispy and crunchy edges for sure. But the chewy texture of these cookies is what really shines!
These cookies are amazingly good. To me, there is not one dominant flavor. Meaning, you don’t take a bite and think “oh, this is an oatmeal cookie”. Or a coconut cookie. You just find yourself savoring the sweet harmony of all the flavors in every bite.
And then, without even thinking about it, you find yourself having another . . . and another. . .
Jump to:
- Why I Love these Cookies
- Ingredients Needed
- How to Make these Crispy Chewy Oatmeal Coconut Cookies
- Expert Tips
- More Recipes to Satisfy Your Sweet Tooth
- 📖 Recipe
Why I Love these Cookies
I feel like this was my mom’s favorite cookie. (I really wish I could go back in time and ask her!)
And to name it a favorite is a big deal. Her recipe boxes (which I now have) contain more cookies, cakes, and bars than I will ever be able to make!
And I must say, it could easily be a contender for my favorite. I love the chewy texture, with the softness of coconut and oatmeal. At the same time, it manages to be buttery and sweet. The crunchy edges are from baking but also due to a dusting of sugar put on every cookie. It’s just the perfect finishing touch!
Ingredients Needed
**Be sure to scroll to the recipe card for detailed quantities and directions**
How to Make these Crispy Chewy Oatmeal Coconut Cookies
Preheat the oven to 375F and line a couple cookie sheets with parchment paper.
Cream together the softened butter and sugars (granulated and brown). I use an electric hand mixer for this, but mixing it by hand works well too, it’ll just be a little more of a workout. 💪
Now, add the eggs and vanilla and mix well to combine.
In a separate bowl, combine the dry ingredients: flour, baking soda, and salt. Add this gradually to the creamed mixture. I like to add about a third at a time, mixing well after each addition. If you have been using an electric mixer for this, right about now is when you’ll want to abandon that and switch to a nice sturdy wooden spoon.
Once all the flour mixture has been incorporated, add the oats and coconut. Stir to evenly incorporate throughout the batter.
Now, use a cookie scoop or teaspoon to make about 1-inch balls of dough. Roll the balls in granulated sugar to coat, then place on the prepared baking sheets, about 3 inches apart.
Dip the flat bottom of a glass in sugar and use it to flatten the balls of dough.
Bake the cookies for 9 to 10 minutes at 375F, until lightly golden brown on the edges.
Let the cookies cool slightly on the cookie sheet for a minute before removing to a wire rack to cool completely.
Expert Tips
I use old-fashioned rolled oats to make these cookies, but quick oats would work as well. Rolled oats have a little more "chew", which I like. Quick oats will have a smoother texture in the baked cookie.
I listed 9 to 10 minutes of baking time. Every oven is different, so watch the first baking sheet closely to get your timing down.
The browner the cookie, the more crisp and less chewy it will be. Your personal preference should be a guide to this. I think my mom liked hers crispier than I do. I like to bake the cookies until they are BARELY golden brown on the edges. This makes a cookie that is so deliciously chewy…they are irresistible to me!
More Recipes to Satisfy Your Sweet Tooth
Once you have some oatmeal in the cupboard, you have plenty of options at your disposal. Check out these fall oatmeal recipes for a ton of healthy ideas!
If you're still in a cookie mood, some Oatmeal Rice Krispie Cookies are a good place to start, and you can follow up with some Matcha Chocolate Chip Cookies, Coconut Meringue Cookies, and/or Peanut Butter Cup Brownie Bites.
How about some bars? Some Chocolate Caramel Bars are amazing, and Pumpkin Bars are the best way to satisfy that fall pumpkin craving. Chocolate Peanut Butter Oatmeal Bars require no baking, so they work all year round!
Ready to get more serious? Try an Old Fashioned Carrot Cake or a White Chocolate Cheesecake for desserts that are sure to impress!
📖 Recipe
5 from 72 votes
Print Pin it!
Crispy & Chewy Oatmeal Coconut Cookies
These cookies are the perfect combination of crispy edges and soft chewy middle. They are irresistible!
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Dessert
Cuisine: American
Servings: 60
Calories: 91kcal
Author: Sula
Ingredients
- 1 cup butter softened (2 sticks)
- 1 cup sugar granulated (plus more for coating)
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 2½ cups flour all-purpose
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1¼ cup oats old fashioned or quick oats
- 1 cup flake coconut sweetened
Instructions
Preheat oven to 375F and line baking sheets with parchment paper.
Cream together the butter, granulated sugar, and brown sugar.
1 cup butter, 1 cup sugar, 1 cup brown sugar
Add the eggs and vanilla and mix well.
2 eggs, 1 teaspoon vanilla
In a separate bowl, combine the flour, baking soda and salt. Add gradually to the creamed mixture, stirring well to combine.
2½ cups flour, 1 teaspoon baking soda, 1 teaspoon salt
Add the coconut and rolled oats and stir until evenly incorporated.
1¼ cup oats, 1 cup flake coconut
Use a teaspoon or cookie scoop to form walnut-sized balls of dough. Roll each in granulated sugar to coat, then place on parchment-lined baking sheet.
Dip a heavy-bottomed glass in sugar, then use it to flatten each cookie. The cookies will still spread a little more, so leave a little space between each cookie.
Bake the cookies at 375F for 9-10 minutes, until very lightly golden brown.
Let cookies cool for 1-2 minutes on the cookie sheet, then remove to a wire rack to cool completely.
Nutrition
Calories: 91kcal | Carbohydrates: 12g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 85mg | Potassium: 27mg | Fiber: 1g | Sugar: 7g | Vitamin A: 102IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
Nutrition values are estimates only, using online calculators. Please verify using your own data.
« Matcha Chocolate Chip Cookies
Brussels Sprouts Salad - with Cranberries »
Reader Interactions
Comments
MJ
These are delicious! I also toasted the coconut and do part chocolate chip and part craisin and part dried cherry. They are terrific! I have finally found the perfect oatmeal cookie! Thank you for your delicious recipe!Reply
Sula
I'm so glad you love them and I love your variations - thank you for sharing!
Reply
Sara
Very good! I used unsweetened coconut since it’s what I had on hand, and added three shakes of cinnamon and they turned out beautifully!Reply
Sula
Yum! Thank you for the kind review!
Reply
Joanne Birtch
I appreciate seeing the ingredients again in the preparation instructions. It made life so much easier. Great recipe, too, though I thought it had enough sugar without the sparkle on the tops.
Reply
Sula
I'm glad you enjoyed the cookies, and thanks for the comment about repeating the ingredients. I've added that because I myself appreciate it, so its good to know others do as well. 🙂
Reply
Linda
I made these last week and because it was the first time trying the recipe, I halved it and then regretted that decision because they disappeared very quickly. I’m making a full batch today and because I’m a little extra, I lightly toasted the coconut first.
I only had unsweetened coconut on hand and I found the sweetness level perfect. Simple and delicious recipe!
Reply
Sula
LOL, yes a full batch is highly recommended. I love the toasted coconut idea - yummy!
Reply
Nellie
These are delicious!!! Due to the shortage of sugars right now, I had to make my own brown sugar with molasses and I did not roll the cookie balls in sugar. Baked up perfectly!!!
Reply
Sula
Thanks for sharing!
Reply
Patricia Hultz
I made these. They are the best oatmeal cookies I have ever made. I however added chopped walnuts! FabulousReply
Sula
Excellent, I'm so glad you like them like I do! I'll have to try the walnuts, it sounds like a wonderful addition - thanks for sharing!
Reply
Teri
I made these. They are excellent. Added lemon zest, lemon extract and coconut extract to the above recipe. Thank you for a great recipe.Reply
Sula
Oh I'll bet that added zip from the lemon was fun! Thank you for the kind review!
Reply
Iris
I am sorry. I do not understand the ingrediant photo. what are the amounts for each of the ingredients?
Reply
Sula
Please scroll (or jump to) the recipe card for the detailed directions.
Reply
Whitney
Would it matter if I used unsweetened coconut flakes?
Reply
Sula
I think that would work just fine!
Reply
Debbie
I used unsweetened coconut and it turned out great. Love this recipe!Reply
Sula
Thank you!
Reply
Katie
Perfectly sweet and chewy! These were a 10/10!Reply
Sula
Wonderful!
Reply
Nancy
Very delish and chewy. Great easy recipeReply
Sula
I'm so glad you enjoyed them!
Reply
Ann
I love oatmeal cookies and these were a winner!Reply
Sula
Yay!
Reply
Audrey
These were delish! Very chewy.Reply
Sula
Thank you, I'm so glad you enjoyed them!
Reply
Giangi Townsend
Super delicious, a must-make! We could not stop eating them and they were all gone in a flash. Thank youReply
Sula
I know what you mean, they don't last long in my house either!
Reply
Mary
I made the cookies awsome l put 1/2 cup of cocoa , thanks been looking for a good recipe 👍
Reply
Sula
Sounds yummy, I might have to try that cocoa addition next time! Thanks for sharing!
Reply
