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.
These are the best cookies I’ve ever eaten. I baked them for a little less time though for a softer cookie. Definitely will make again.
Made these for the first time today. I added chopped walnuts and substituted 1 teaspoon of coconut extract for one of the two teaspoons of vanilla. They turned out great!! Very chewy and buttery. I will make them again.
These are my favorite cookies! I’m the only one in the family who likes coconut so I get them all to myself! Luckily they freeze beautifully – if they don’t get eaten right away. Lol!
I use regular oats as I don’t like the over processed quick oats. Still, they come out wonderful. Thanks for this great recipe!
This recipe was posted in 2010, how is it that I just stumbled on it a few months back? These cookies are amazing, so buttery!
I had to flatten the cookies before baking, and baking time is critical for the right consistency. Recommend test baking a few at a time until you get the timing right.
This recipe makes so much dough, I don’t see how it could yield only 2 dozen cookies unless they’re really big. Using a level tablespoon my yield is about 5 dozen!
In any event a fabulous, oh-so-good cookie!
These are amazing (been making them for years!). They are next level good with the addition of cinnamon chips — the perfect fall cookie.
Can I use regular Oats with this recipe?
Yes…the cookies may flatten a bit more, so you might increase the flour or oats by just a bit.
Just made these cookies. I made 1/2 the batter with chocolate chips. They look and smell wonderful. Taste even better! I did add 1/4 teaspoon of coconut extract. Thank you Mel for an excellent recipe. Mary
This is an excellent batter, used my small scoop, put trays in fridge for 15 minutes and baked 12 minutes. I find it very sweet and that’s with a substitution of unsweetened coconut. I put white chocolate chips in half the batter and that made it even sweeter, so would use a dark chocolate next time. Macadamia nuts would be great as well, if I won a lottery. It makes a beautiful cookie shape, just great for sweet tooths. To make it a chocolate base I would sub 2/3 cup Dutch process cocoa for some of the flour. I have used that ratio for regular chocolate chip cookies and it works great. It would also cut the sweetness.
I would love to make these chocolate. Any idea how to go about that?
I haven’t experimented with a chocolate version, so I’m not sure. But I do have this recipe:
https://www.melskitchencafe.com/double-chocolate-oatmeal-chocolate-chip-cookies/
You might be able to add coconut to it!
I don’t have quick oats. Can I use regular oats and if so do I need to make any adjustments?
You can try using regular oats – the cookies might flatten a bit more. You can pulse the old-fashioned/regular oats a few times in a blender to chop them up a bit (like quick oats).
I’ve made these a few times & they are the bomb! I’ve made a few additions & it hasn’t changed the overall quality of this cookie dough. I add a cup of rice crispies, & a cup of white chocolate chips (with a few peanut butter chips thrown in sometimes ), & man oh man, my family can’t stay out of them whenever I bake them. One thing I prefer to do is to put the oatmeal & the coconut through the food processor, plus I like to give my dough a good chill before baking. They are divine & I’m obsessed with them! Thank you so much for such a delicious recipe!
These are my favorite cookie! Totally a go-to for us, and we make them all the time. Just curious if you have ever tried making these into cookie bars or what modifications you might recommend. Thanks in advance!
I haven’t, sorry! But I’m guessing they should work made per the recipe and pressed into a 9X13-inch pan.
These cookies came out delicious & they were so addicting that my mom & I had them wiped out in a couple days. I followed the recipe to a tee (used whole oats & pulsed them), then at the end, I added in some Rice Krispies & white chocolate chips. I will be making these for Christmas! Thank you for such a delicious cookie!
EXCELLENT cookie! This simple cookie has a buttery flavor and is so delicious! I followed the recipe exactly. This will now be a regular cookie made in our house! Mel, I’ve been using your recipes for years (I just never comment), Thank you!!
Perfection..i added a bag of white chocolate chips..
I do everything called for until the end when i add the oats and chips, i then hand mix. Hand mixing prevents over mixing..i then roll into balls, place on the parchment and press down ..yummy
Tasteless. Needs raisins or chocolate chips.
Awesome recipe. I cut it in half and got about 30 cookies. I added giardelli milk chocolate chips to the last quarter of the dough and those cookies were even better Thank you so much for the recipe!
I love oatmeal cookies, oringal but these are my favorites. Such a great texture. I have made two batches in the last five days. Thank goodness my husband can eat a cookie every time he goes by the cookie jar!!
One of the easiest recipes too. Thanks for sharing. And Merry Christmas. Janet G. ☺️
Do you have to use quick oats? I only have regular long cooking rolled oats.
You can use rolled oats, but it helps to give them a quick pulse in a blender or food processor.
There turned out so yummy and it was my first time ever making galletes. Will make them again and definitely freeze them to hold their shape next time.
Oops wrong recipe. But I did make these cookies and they were so soft and chewy! Yummy and will make them again.
This cookie is originally from Best of Bridge – Mona’s Mother’s Mother’s Best Friend’s Favourite. Been making them with my mom for as long as I can remember. Excellent with chocolate chips added.
I made this recipe exactly as written.., except I used unsweetened toasted coconut. Perfect! Like every recipe I have made from you … I am NOT a baker.. but I love these cookies. Thankyou for yet another lovely recipe
These are my go to cookies. LOVE them!! Whenever taking a meal to someone this is the dessert we end up making. Super quick and easy to whip up, and sooo yummy!
I found these cookies in December 2017. My friends and I were looking for a quick, simple recipe that used stuff we had on hand. JACKPOT! We fell in love with them then and I’ve made them countless times since, always with rave reviews! Love these to death!
I LOVE this recipe! I had to make a few adjustments though. I had only 180 grams of butter so I scaled down the rest of the ingredients by a bit (my math isn’t good so I just went by eyes and feel). I also had to use 1/2 cup of coconut flour because I ran out of my all purpose flour but the cookies turned out very well. The coconut flour even emphasised the desiccated coconut flavour. The cookies didn’t come out flat but my hubby and I love them the way they are – thick, chewy inside and crispy on the outside. I sprinkled some almond flakes on top as well.
Oh my god. So good
They taste great!
Mmmm just made these tonight!! I substituted all purpose flour for gluten free flour and rolled oats for gluten free oats. Cooked them for 9 mins and they turned out perfect!!!
Will be making again!
Have to say I am disappointed with this recipe, the photos are misleading because my
Cookies did not flatten at all, they stayed puffy and round and not chewy and dense like the picture shows. I am an avid baker and question the high amount of flour and the need for the baking soda AND baking powder? Especially if this cookie was supposed to flatten out and be chewy. The addition of leaveners only added height to my cookies that never flattened down. after the first batch I made another thinking I must have done something wrong but I got the same result. Puffy fluffy cookies not the fallen slightly greasy and chewy cookies in the picture. So that was a waste of 30$ worth of ingredients.
i followed the recipe exactly except i put in coconut and vanilla extract, and my cookies didnt spread out at all they just turned into puffy solid little pucks….. 🙁
I’m not sure what i did wrong?
Sounds like the dough may have been overfloured?
so cut some of the flour? also i should have used me stand mixer , now that i think about it , i mixed by hand and maybe i over mixed them?
It really depends on how you measure flour. I use this method. It should be about 5 ounces per cup. If you measure with a heavy hand, reduce a bit of the flour. I don’t think mixing by hand would be an issue.
Maybe your Butter wasn’t softened? Chilled dough rises, softer dough flattens out. Hope that helps.
Do you have any tips for packing these to ship for Christmas?
I’d probably just package and seal as airtight as possible. Good luck!
Just made these today. Now they are my favorite cookie!!! Incredible. I shouldn’t be left alone in the house with them. Lol. Thank you
I just have to say, these are fabulous! Im usually not very good at making chewy but soft cookies but this recipe worked so well even I got great cookies out of it! I did do only half the recipe and lessened the sugar into 2/3c, and had only white granulated sugar and omitted the baking soda.. definately a recipe for keeps 🙂 Thank you 🙂
I added an extra tsp of vanilla and a bag of skor bits. This recipe booted my long-time favorite cookie out of its #1 place instantly. Delicious!
AWESOME. as a choco-holic, I just HAD to add a little chocolate and they are KILLER. I added 1 cup of mini chocolate chips and they add *just* the right amount of chocolate without overwhelming the cookie.
The key is definitely timing them perfectly— take them out just in time and you’re left with a chewy BENDABLE (that’s key for me with a perfectly chewy cookie!!!) cookie that is so delicious and made up of so many flavor notes. Take them out a minute too late and a bit too browned, and they turn crunchy and like a completely different cookie.
I made them and packaged them up— after hubby ate them in his lunch, he came home later that day and IMMEDIATELY went to searching for more. LOL. That’s a winner in my book!
I think the consistency is so awesome. And, at least in mine, the coconut flavor is very very subdued— so much so, that I think I’m going to try using this base recipe and adding a little cinnamon/nutmeg and raisins and see how it works as an oatmeal raisin cookie, too!
oh, and also, I should note it is YET ANOTHER winner from your recipe arsenal. 🙂 I’ve never found a site before that I can consistently get one winner after another. So much so that when my husband likes a new recipe, all I have to say is, “It’s one of Mel’s” and he knows what Mel I’m talking about. LOL
I just love how you use regular “real people” ingredients and no-nonsense ways of cooking!
Oh, also— I have also made it a point to follow your guide for raising non-picky eaters—- so far, my 18 month old daughter eats like a HORSE and, so far, so good, she is willing to eat almost everything put in front of her! Can’t wait to get her cooking with me in the kitchen like your kids do, too!! 🙂
So happy you loved these babies, Jen! And thanks for your kindness. I’m thrilled (and I really mean it) that you are loving the recipes. It totally makes all the time spent blogging worth it. Thank you!! (And super awesome about your 18-month old – love that!)
Made these cookies this afternoon, they are delicious… Thanks, Suzanne…S.C.
Can you tell me how many cookies this recipe makes please? I will be making them for a cookie exchange and need to know if I need to double or triple the recipe. Thank you!
Probably 2-3 dozen depending on how big or small you make it.
Excellent – thank you! Looking forward to trying them!
I’ve made these a few times this month because my kids and I love them. I add chocolate chips and pecans to part of the dough for my husband. Last time I made them dairy free by subbing coconut oil for the butter. I added a few tablespoons of flour and an egg so they wouldn’t be crumbly like cookies sometimes get with coconut oil. They turned out great! Soft and chewy and not too flat.
When a recipe says brown sugar, does it usually mean packed?
Viktoriya – Usually – each recipe may be different but in my recipes it means lightly packed.
Can I use vanilla powder instead of extract?
Hi Viktoriya – I’m not familiar with vanilla powder so you’ll have to experiment. Good luck!
I don’t ever post comments on recipes but for these cookies I had to… I was looking for a cookie recipe with coconut and oatmeal that was chewy and came across your blog and let me just say I’m glad I found you these are the best cookies I have ever tasted. Thank-you for sharing I have saved you to my facebook and I am looking forward to more delish recipes.
Absolutely delicious! Made these with blended regular oats and white wheat. The coconut and oats are not over powering…just perfect!
Oh my word! I am so delighted I came across this cookie today. I made your broccoli salad for dinner & I thought a dessert may influence my little ones to clean their plates. So my almost 10 year old made these on her own & they are perfect! She used half the sugar but they came out soo buttery & delish. I wouldn’t add a thing, the flavors are so complimentary. Oh also every child gobbler that broccoli salad without a peep!
I thought I had already commented on this recipe, but I guess not. These cookies are AWESOME! New all-time favorite for my husband and me. I prefer them as is, but he prefers them with chocolate chips stirred in, so I usually do half and half. I have also tried drizzling with melted chocolate before and that is delicious too. Thanks for sharing such a great recipe!
Mel,
I love these cookies! I am a chocolate girl at heart but these cookies are so delicious that they are a happy replacement to my favorite chocolate chip cookie. I made these for a party and they were gobbled up almost as quickly as I set them out. I grew up in Minnesota outside of the Twin Cities so I love hearing your Minnesota stories now that I’m living in Utah with my family. I love your recipes and your blog!
These are fantastic! Thank you and Aunt Laurie!
These cookies were great! Thanks for posting the recipe. I used half sprouted whole wheat flour and half organic all-purpose. I also used unsweetened coconut and it was PLENTY sweet. I made a half batch and I used a 1 tbsp scooper. It made large cookies because they spread out a bit…and I ended up with almost 2 dozen cookies!!
I may or may not have just made these into ice cream sandwiches with coconut frozen yogurt. Oh. My. Word.
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.