Buttery Oatmeal Cookies with Coconut
These chewy oatmeal cookies are packed with sweet coconut and buttery goodness. Perfect all-season treat for snacking, gifting, or dessert!
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.
