Oatmeal Coconut Chewies
These oatmeal coconut chewies are buttery, soft, chewy, filled with coconut and oatmeal…and that all adds up to being some of the best cookies ever.
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
Oatmeal Coconut Chewies
Ingredients
- 1 cup (212 g) granulated sugar
- 1 cup (212 g) brown sugar
- 2 large eggs
- 1 cup (227 g) salted butter, softened to cool room temperature
- 2 teaspoons vanilla
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 ½ cups (355 g) flour
- 1 cup (85 g) shredded sweetened coconut
- 1 cup (100 g) quick oats
Instructions
- 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).
Notes
Recommended Products
Recipe Source: my Aunt Laurie via my cousin Stacey B.
Mel, I love your recipes! I was wondering about this recipe, if I wanted to reduce the sugar, how much could I reduced it without losing the integrity of the cookie??
Hi Marrie, unfortunately I haven’t reduced the sugar in this recipe so I’m not sure how it will affect the outcome…but if you want to experiment, it’s worth a try. You can probably reduce the sugar by 1/4 cup without affecting the recipe. Beyond that, you might need to make adjustments to some of the other ingredients.