If there’s one cookie that satisfies every craving — sweet, chewy, buttery, and just the right amount of crisp — it’s the classic oatmeal cookie. Add a tropical twist with sweetened shredded coconut, and you’ve got a bakery-worthy treat that’s both nostalgic and surprisingly elegant.
These buttery oatmeal cookies with coconut are soft in the center, slightly crispy on the edges, and full of comforting flavor. Whether you’re baking a batch for a weekday snack, a lunchbox treat, or a cozy cookie platter, this all-season American favorite is sure to hit the spot.
I first made these with my grandma on a rainy afternoon when the pantry was running low. We didn’t have chocolate chips or raisins, but we did have a big bag of shredded coconut — and the rest was history. Ever since, this has been a go-to cookie in our home, loved for its chewy texture, caramelized flavor, and toasty coconut bits in every bite. Drawing from your love for sweet, textured baked goods (like the S’mores Sandwich Cookies, and Healthy Banana Oatmeal Muffins) and coconut-infused treats, these oatmeal cookies are a must-try. Let’s bake some warmth!
Table of Contents
Why You’ll Love These Oatmeal Cookies
- All-season favorite – Great for holidays, summer snacks, or rainy-day baking
- Soft and chewy texture with a golden, crispy edge
- Easy to make with pantry staples
- Quick and Easy ready in 27 minutes with pantry staples.
- Packed with coconut flavor for a unique twist on the classic
- Freezer-friendly and perfect for gift boxes or cookie jars
Buttery Oatmeal Cookies with Coconut
Equipment
- Large mixing bowl (for cookie dough)
- Medium mixing bowl (for dry ingredients)
- Electric mixer or whisk (for creaming butter)
- Baking sheets
- Parchment paper or silicone baking mats
- Cookie scoop or tablespoon (for portioning dough)
- Spatula (for mixing)
- Measuring cups and spoons
- Oven
- Wire cooling rack
- Whisk (for dry ingredients)
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 2 cups old-fashioned rolled oats
- 1½ cups sweetened shredded coconut
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 🧈 butter, 🥄 granulated sugar, and 🍬 brown sugar until light and fluffy.
- Add 🥚 eggs one at a time, beating well after each addition, then mix in 🍦 vanilla extract.
- In another bowl, whisk together 🌾 flour, 🥄 baking soda, and 🧂 salt. Gradually add to the butter mixture.
- Stir in 🌾 oats and 🥥 coconut until fully combined. Drop rounded tablespoons of dough onto prepared sheets.
- Bake for 10–12 minutes or until edges are golden. Let cookies cool on the pan for 2 minutes before transferring to a wire rack.
What you will need + Helpful Substitutions
Base Dough:
- 1 cup unsalted butter, softened
– Salted butter can be used; just reduce the added salt slightly. - 1 cup granulated sugar
- 1 cup packed light brown sugar
– For deeper flavor, dark brown sugar can be substituted. - 2 large eggs
- 1 tsp vanilla extract
Dry Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
Add-ins:
- 2 cups old-fashioned rolled oats
– Do not substitute with quick oats for best texture. - 1½ cups sweetened shredded coconut
– Unsweetened coconut can be used for less sweetness and a toastier result.
Step-by-Step Instructions
Prep Your Oven
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cleanup.
Cream the Butter and Sugars
In a large bowl, use a hand or stand mixer to cream butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This step adds air to the dough, helping the cookies bake up soft and thick.
Tip: Scrape down the bowl for even mixing.
Add Eggs and Vanilla
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract to add warmth and depth to the cookie flavor.
Tip: Use room-temperature eggs for smoother blending.
Mix Dry Ingredients
In a separate bowl, whisk together flour, baking soda, and salt. Slowly add to the wet mixture and mix just until combined.
Tip: Mix gently to maintain tender texture.
Stir in Oats and Coconut
Using a spatula or wooden spoon, fold in the rolled oats and shredded coconut. The dough will be thick and hearty — that’s what gives these cookies their signature chew!
Tip: Use a spatula to fold in oats and coconut for even texture.
Scoop and Bake
Drop dough by rounded tablespoons (or use a cookie scoop) onto prepared baking sheets, spacing each 2 inches apart to allow for spreading.
Bake for 10–12 minutes, or until edges are golden brown and centers are just set. Let cookies rest on the pan for 2 minutes before transferring to a wire rack to cool completely.
Tip: For crispier cookies, bake a minute longer. For softer centers, pull them out when slightly underbaked and let them finish setting on the tray.
Optional Add-ins & Variations
Want to take these oatmeal cookies to the next level? Try one of these tasty twists:
- Chocolate chips or chunks
- Chopped toasted pecans or walnuts
- Dried cranberries or raisins
- A dash of cinnamon or nutmeg
- Sea Salt Sprinkle:
- Dip in white chocolate for an extra treat
Nutritional Info (24 g per cookie)
- Calories: 210 kcal
- Sugar: 16 g
- Sodium: 110 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
Note: Nutrition will vary based on portion size and add-ins.
Storage & Freezing
Room Temperature: Store cookies in an airtight container for up to 5 days. They’ll stay soft and chewy!
Freezing Baked Cookies: Cool completely, layer with wax paper, and freeze in an airtight container for up to 2 months.
Freezing the Dough: Scoop dough onto a tray and freeze until solid. Transfer to a bag and store frozen. Bake directly from frozen, adding 1–2 minutes to the bake time.
What to Serve With Oatmeal Cookies
These cookies are amazing on their own, but even better with:
- A glass of cold milk
- Chai tea or black coffee
- Toasted coconut ice cream
- Crumbled over yogurt or parfaits
- Sandwiched with nut butter or melted chocolate
FAQs
Can I use quick oats instead of rolled oats for oatmeal cookies?
Quick oats can be used in a pinch, but the texture won’t be as chewy and rich. Rolled oats give these cookies their signature bite.
Can I make gluten-free oatmeal cookies?
Yes! Use a 1:1 gluten-free flour blend and ensure your oats are certified gluten-free.
Are they too sweet with the coconut?
Not at all! The sweetened coconut adds texture and a gentle sweetness. You can also use unsweetened coconut if you prefer.
Can I use margarine instead of butter in cookies?
For best flavor and texture, I recommend sticking with butter. Margarine may alter the consistency.
There’s nothing quite like a homemade cookie, and these buttery oatmeal cookies with coconut bring together cozy comfort and tropical flair in the most delicious way. They’re chewy, hearty, golden-edged, and just the right amount of sweet — perfect for every occasion, every season, and every cookie craving.
Try them warm from the oven, or stash a few for an afternoon pick-me-up. Either way, they’re bound to become a favorite in your cookie collection. Don’t forget to tag your batch with #OatmealCookie if you share them on social!
