These Brown Butter Coconut Oatmeal Cookies are soft and chewy oatmeal cookies full of shredded coconut, nutty brown butter, and hearty oats. They come together in one bowl with no chill time required, and have the best texture thanks to the oats and shredded coconut. These cookies are perfect for a weekend treat or for any family gathering!
This one is for my coconut lovers. If you know me, you know I love coconut. We bake a lot with coconut on this blog if you can't already tell!
Okay, let’s talk texture - these cookies are seriously next level! They’re perfectly chewy thanks to the oats and coconut, with a rich, nutty depth from the brown butter that makes them absolutely irresistible.
The extra-virgin coconut oil helps enhance the coconut flavor so much. If you don't have any coconut oil on hand, substitute for any other oil, or more butter.
They have buttery, golden crisp edges and the perfect soft chew throughout. Truly a dream cookie - I’m obsessed. Let’s get baking!
Step by step instructions
Here is how to make and bake these brown butter coconut oatmeal cookies. You will need two trays lined with parchment paper, three mixing bowls, a spatula, a whisk, and a standard ice cream scoop.
Step 1: Make brown butter. Check the recipe card for detailed instructions. Once removed from pot and cooling, add in coconut oil so it can melt in.
Step 2: Mix dry ingredients. In a bowl, add the flour, oats, baking soda, baking powder, cornstarch, cinnamon, and salt. Stir to combine and set aside.
Step 3: Whisk butter and sugars. In another bowl, add the browned butter, brown butter, and white sugar. Whisk well to combine.
Step 4: Add eggs and vanilla. Whisk in the eggs and vanilla until well combined.
Step 5: Mix in dry ingredients. Gently fold in the dry ingredients until almost combined, then mix in the shredded coconut and continue mixing just until the dry streaks disappear.
Step 6: Scoop and bake. Scoop 6 cookies at a time, placing them evenly apart from one another.
Bake for 14-18 minutes or until the edges are golden and the middles remain slightly underbaked. They will continue to bake as they cool.
FAQ
How do I store these cookies?
These cookies are best eaten within 5 days, and stay fresh in an airtight container on the counter. They can be stored in the fridge for up to 1 week!
Can I use quick oats?
No, quick oats are to small. This recipe uses large flake oats, also known as rolled oats.
What does brown butter do in cookies?
Brown butter adds a deep nutty, caramel-like flavor to the cookies. It enhances the flavor so much, that's why I recommend doing it if you can!
Can I use melted butter instead?
Yes. If you don't want to brown the butter, you may use 3/4 cups (170g) of butter.
Can I add chocolate chips?
Absolutely! That would be so delicious.
Can I freeze the cookie dough?
Yes. Roll them into dough balls, and place in an airtight container/Ziplock freezer-safe bag. The dough balls can be frozen for 2-3 months.
When ready to bake, bake from frozen. They may take a few extra minutes to bake.
PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!
Brown Butter Coconut Oatmeal Cookies
Ingredients
- 3/4 cup + 1 tbsp unsalted butter melted, browned, and slightly cooled
- 4 tbsp extra virgin coconut oil*
- 2 large eggs room temperature
- 1 tbsp vanilla
- 1/4 cup white sugar
- 1/2 cup dark brown sugar
- 1 3/4 cups all-purpose flour
- 1 1/2 cups rolled oats*
- 2 tsp cornstarch
- 3/4 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1 cup unsweetened shredded coconut
Instructions
- Preheat the oven to 350℉/176℃ and line 2 baking trays with parchment paper.
- Brown the butter. In a medium-sized pot on medium-high heat, add the butter and allow it to melt. It will melt, sizzle, crackle, and foam. Continue to stir the entire time to prevent burning. After 3-5 minutes, the aroma of nutty brown butter will arrive, and you see small specks of amber brown butter at the bottom of the pan. Transfer the butter into a heat-safe glass cup or bowl, and then add in the coconut oil so it melts together. Allow it to cool for 20 minutes before using.3/4 cup + 1 tbsp unsalted butter, 4 tbsp extra virgin coconut oil*
- In another bowl, add the flour, oats, baking soda, baking powder, cinnamon, cornstarch, and salt into a bowl. Stir to combine and set aside.1 3/4 cups all-purpose flour, 1 1/2 cups rolled oats*, 2 tsp cornstarch, 3/4 tsp baking powder, 1 tsp baking soda, 1/4 tsp cinnamon, 1/4 tsp salt
- In another large bowl, add the slightly cooled browned butter/coconut oil, white sugar, and brown sugar. Whisk together well to combine.3/4 cup + 1 tbsp unsalted butter, 1/4 cup white sugar, 1/2 cup dark brown sugar, 4 tbsp extra virgin coconut oil*
- Add in eggs and vanilla, and continue whisking until well combined.1 tbsp vanilla, 2 large eggs
- Mix in the dry ingredients with a spatula, and when almost completely combined, add in the shredded coconut. Continue mixing until just combined. Don't over-mix!1 cup unsweetened shredded coconut
- Scoop the cookies 6 at a time per baking tray, evenly placing them apart from one another. Bake for 14-18 minutes or until the edges are a light golden brown and the middles remain slight puffy and underbaked (they will continue to bake as they cool).
- Allow to cool, and enjoy!
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