These are my new favorite cookie. There, I said it. And I hope this cookie and this cookie and this cookie aren’t jealous since I’ve declared them all to be my favorite in days gone past.
This new love is my Aunt Laurie’s recipe (sister to the famed Aunt Marilyn), sent to me by Stacey, my cousin, Laurie’s daughter. Following?
Anyhow, Cousin Stacey and Aunt Laurie instantly catapulted to favorite-extended-family status after I made this recipe. And then I instantly demoted them based on the number of calories I consumed after making and devouring these cookies twice in one week.
These cookies are buttery, soft, chewy, filled with coconut and oatmeal…and that all adds up to being some of the best cookies ever. Plus, the baked cookies freeze wonderfully. Not that they’ll make it that far.
One Year Ago: Gingerbread White Chocolate Blondies
Two Years Ago: Pineapple Meatballs
Note: A couple of the times I’ve made these, I have substituted white wheat flour for the all-purpose and they turned out delicious!
Ingredients
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 1 cup (2 sticks) butter, softened to cool room temperature
- 2 teaspoons vanilla
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 1/2 cups flour
- 1 cup shredded, sweetened coconut
- 1 cup quick oats
Directions
- Preheat the oven to 350 degrees. In a large bowl cream together the sugar, eggs, butter and vanilla until light and fluffy. Add the dry ingredients and mix until combined. Drop by tablespoonfuls onto a greased or lined (silpat or parchment) baking sheet.
- Bake at 350 degrees for 9-11 minutes, until the cookies are set but not overly browned (bake a few minutes longer for a crispier version).
Recipe Source: my Aunt Laurie via my cousin Stacey B.
My new favourite cookie! I loved the coconut in these. I put choc chips in half the batter and they were really good too. Thank you.
My 2 1/2 year old son and I made these this morning. I’ve eaten 4 already, and he said “These are good cookies”. Yup, they’re delicious!!! Thank you for the recipe!
I was searching for cookies and stumbled upon these. These are Perfect in every way..taste, texture totally my new favorite…we couldn’t stay out of them!! Such an easy recipe and soooooooo goooood!!! Thank you for sharing your Aunt’s recipe.
Delicious discovery tonight! We did half plain and half with dried cranberries. I keep taste testing to see which I like better. More research required now that kids are in bed…
We Love Love Love these cookies, I added white chips to the recipe and they were delicious!
These are SO good!! It was hard not to sit down and just eat them all with a tall glass of milk! Making them for a baking exchange this week. Hope everyone loves them as much as I do.
Mel – while I am never disappointed in your recipes – I have to submit the following recipe for you to try. While your cookies were good …. I think you should try these !!!
1/2 c. shortening (not liquid)
1/2 c. white sugar
1/2 c. lite brown sugar
1 egg
1/2 tsp vanilla (Watkins user !)
2 Tbl milk
cream the above adding 1 ingred at a time. Then stir/mix on low speed the following:
1 c. flour
1/2 tsp soda
1/4 tsp baking pwdr
1/4 tsp salt
Stir in following:
1 c. quick oats
1 c. rice kris pies
1 c. coconut
Drop by spoonfuls on ungreased cookie sheet – I use parchment paper
Bake 375 – 10 +/- min or until lite golden brown. Cool on wire rack.
this recipe makes 3 doz – doubles nicely. Cookies freeze well.
These are in the oven stinking up the house with delicious scent as I type! The dough was tasty, so I know the cookies are going to be good. Thanks for sharing.
This is a fabulous recipe and has become a favorite in our house! Thank you so much! I just love this blog and look forward to trying more of your recipes!
I’m making these today…pretty excited!
I made these yesterday and they were delicious! I don’t know how I didn’t see them before because I have been following your blog for awhile now. I must have overlooked them somehow. I also want to take a second to say thank you for doing what you love with character and integrity. So many bloggers use there blog as a soapbox to talk about a lot of things that have nothing to do with food. They rant about their spouses or social media and then have some strange segue into their recipe. I greatly appreciate the fact that you don’t. Thank you so much!!
[...] Oatmeal coconut cookies- mmm good (too good!) [...]
These are my new favorite cookies! I added white chocolate chips…delicious!
Oh my gosh, we just made these and they are amazing! I personally wouldn’t add anything to them. It’s just the perfect combo of sweetness. These would be great to take to a new mom in the hospital or to have for tea or at a shower. I’m excited to try more of your recipes Mel – I’m new to your blog.
AMAZING!!! new favorite cookie!!!! Thank you so much!!
I saw these on Pinterest last night and made them immediately. They are delicious! I ran out of vanilla so I substituted 2 tsp of maple syrup and couldn’t tell the difference. Yum!!
Officially addicted to these cookies – I am going to have to force myself to make any other cookie! Are there any other cookies on your site that are as chewy and delicious as these… just wondering?
[...] Oatmeal Coconut Chewies (with Chocolate Chips), adapted from Mel’s Kitchen Cafe [...]
Hi, Mel,
In case you want to check it out… http://cookingmisadventures.com/2012/02/21/oatmeal-coconut-chocolate-chip-cookies/ Happy Tuesday! ~ Courtney
As always your recipe was divine! I posted about it, gave you credit, and linked back.
I made these for my co-workers yesterday and they were a big hit! My boys loved them as well and my husband said “Maybe the best cookie EVER.:” Thanks for sharing this recipe!
I saw this recipe and wanted to make them right away and did! I made a mistake in the recipe which turned out to be a delicious mistake! I accidentally put only 1 1/2 cups of flower instead of 2 1/2 but they turned out even more amazing! I brought them to work and they were gone in an instant! Next time, I may have to add some chocolate chips, yum!
I came across your recipe on Pinterest. These are absolutely DELICIOUS!!!!!!! They are very refreshing and you don’t get an overwhelming taste of either the oatmeal or coconut!! It’s a perfect blend of everything!! The batter was hard not to eat…
The only “issue” is that I put them in for the full 11 minutes but the centers were still all raw… had to bake them an extra 7 or more minutes! Not sure if I did something wrong, or that’s just the way my pan and/or oven is. I was able to get 41 cookies out of this using an Oxo brand medium cookie scoop.
OH MY WORD!! YUM! I found this recipe on Pinterest. I gave my FIL a dessert coupon book for Christmas and this is the recipe I used for March. I couldn’t stop eating the dough and I’ve had more than my share of cookies as well. I’m still trying to convince myself that I need to give him more cookies. LOL! He loved them as well. He isn’t a fan of chocolate and loves coconut so these were perfect! I also drizzled a tiny bit of powdered sugar glaze on top at his request. I also want to thank you for ruining my attempts at eating better…hehe. I’m off to see what other tasty recipes I can find on your site.
The best cookies ever! I’ve made them several times and they turn out wonderfully each time!
[...] oatmeal cookie on vacation. Rather than lurking in your weird old neighbor’s cabinet, this Oatmeal Coconut Cookie has packed its bags, stuffed itself into a tropical shirt, and hopped on a plane to Hawaii. With [...]
I added about 3/4 cup of toffee bits to these and they were delish!! Great after-school snack!
I have made quite a few of your recipes just since I found out about your website a few weeks ago. Every single recipe has been delicious! I have made these cookies a few times now and they are wonderful! My dads aid they are his favorite.
I’ve made these several times already and each batch never fails to impress a crowd! They are definitely one of my favorites. I’ve altered the recipe a bit by doubling the amount of coconut (love the stuff) and toasting it first before adding it into the dough mixture. Thanks for the recipe!
Does this recipe called for unsalted or salted butter?
I used salted and omitted the salt- I also put blueberries in some of them. They are currently in the oven so I’m not so sure of the results yet!
Lisa – I always use salted butter and in the rare cases I use unsalted, I’ll make sure and specify in the recipe. Hope your cookies turned out well with the blueberries!
[...] adapted from Mel’s Kitchen Cafe) Share this:SharePrintEmailPinterestStumbleUponTwitterFacebookLike this:LikeBe the first to like [...]
These were good! I like that they were chewy. I shared them on my blog with credit to you of course!
I added chocolate chips and loved them! Thanks so much for the recipe!
I would love to make these.. Would it be possible to use rolled oats instead of instant oatmeal?
Liliana – I know there are a ton of comments so it makes reading through them cumbersome, but I think several people have commented that they have used rolled oats just fine. I always use quick oats because sometimes when I’ve subbed rolled oats, the cookies spread more.
Oh Mel, another winner! My 7-year-old just made these with me, they were so easy he did most of it on his own… and so yummy! I subbed 1 cup whole wheat flour in and used unsweetened coconut flakes. So good! These are totally going in the rotation. Not too sweet, buttery delicious, and just enough coconut flavor. The texture of these cookies is perfect. The oats give a good bite. Thanks!
[...] Slightly adapted from Mel’s Kitchen Cafe [...]
[...] Source: Mel’s Kitchen Cafe [...]
[...] eighty people (!) and I baked and baked. I tried to bake my friend’s favorites, so I baked oatmeal coconut chewies, brownies, red velvet cupcakes, and lots of mini muffins. And I made her caramel corn. One of my [...]
I want to love these cookies. The look and sound delicious. Mine turn out like flat, discs. I have tried them twice. What am I doing wrong?
Hi Julie – if they are turning out flat, try adding a couple tablespoons more flour (or making sure your butter isn’t too soft). They aren’t an overly puffy cookie – mine are on the flat end of the spectrum, too. They are thin and chewy.
These are hands-down the best cookies I have ever made! My husband cannot get enough of them, I have to make double batches just so they last the week. I make them with a few additions: 1/4 teaspoon of coconut extract and dark chocolate chips. For my next batch I thought I would throw in some macadamia nuts as well, introducing the Carribean Cookie!
Hi Mel. I feel like we are best friends since your name is just part of the family around here. My husband will ask each night, “what’s Mel making us tonight?” And my sisters and I talk about you and your yummy recipes like your just one of us. So thanks. You have taught me so much, and my family will forever thank you for meal after meal and treat after treat. I must tell you that I just tried your carrot cake cheesecake and made it mini version. I made it in mini cheesecake pans and we will be serving it at a wedding party for my sister. It was delicious and turned out better than i could have ever expected. What a brilliant recipe. I’d love to send you a photo, they turned out really great.
Thanks Mel,
They’re onto the short list for next weeks baking.
B.x
holy cow! these are so good. One of my faves from your site, and from my collection of tried recipes too. I made them with 1t. vanilla dn 1t. coconut extract, and they are coconut heaven. Highly recommend this to anyone who loves coconut too.
I may or may not have just made these into ice cream sandwiches with coconut frozen yogurt. Oh. My. Word.