Coconut Oatmeal Cookies
These Coconut Oatmeal Cookies are simple and delicious cookies! They are full of coconut and hearty oats. If you love coconut, you will love these cookies!
Ingredients
- 3/4 cups unsalted butter melted and slightly cooled
- 3 tbsp oil* any kind of flavourless oil works
- 2 large eggs room temperature
- 1 tbsp vanilla
- 1/2 cup white sugar
- 3/4 cups light brown sugar
- 1 3/4 cups all-purpose flour
- 1 1/2 tsp cornstarch*
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cups unsweetened shredded coconut
- 1 1/2 cups rolled oats*
Instructions
- Preheat the oven to 350°F. Line 2 baking trays with parchment paper. Melt the butter and allow it to cool as you prep the rest of your ingredients.3/4 cups unsalted butter
- In a medium-sized bowl, add in flour, baking soda, baking powder, cornstarch, and salt. Stir to combine and set aside.1 3/4 cups all-purpose flour, 1 1/2 tsp cornstarch*, 1 tsp baking soda, 1/2 tsp baking powder, 1/4 tsp salt
- In a large bowl, add in melted and slightly cooled butter, oil, white sugar, and brown sugar. Whisk together until well combined (about 2-3 minutes).3 tbsp oil*, 1/2 cup white sugar, 3/4 cups light brown sugar, 3/4 cups unsalted butter
- Add in the eggs and vanilla, and continue whisking for another 2-3 minutes until paler in colour and there are some air bubbles.2 large eggs, 1 tbsp vanilla
- Mix in the dry ingredients with a spatula. Mix a few times, don't completely mix it in yet!
- Add in the rolled oats and coconut and continue to mix your cookie dough until completely mixed together. Don't over-mix! Once the flour streaks are gone, stop mixing.3/4 cups unsweetened shredded coconut, 1 1/2 cups rolled oats*
- Scoop 6 cookies at a time (I did approx 2 tbsp per cookie using a cookie scooper), space them 2-3 inches apart from each other.
- Bake the cookies for 11-13 minutes or until the edges are a light brown and the middles are slightly underbaked. The cookies will continue to bake from the hot pan once removed from the oven.
- These coconut oatmeal cookies are so delicious! They stay good on your counter in an airtight container for 3 days, and in the fridge for up to 1 week.
Notes
Oil: I used sunflower oil, but any kind of flavourless oil like canola works too. I prefer adding both butter and oil into these cookies as coconut is very drying, so this ensures that the cookies aren't!
Cornstarch: While technically optional, the cornstarch enhance the incredible texture of these coconut oatmeal cookies. If you don't use cornstarch, replace this with all-purpose flour.
Oats: Make sure to use rolled oats, also known as large-flake oats. Quick oats are to small and won't work for this recipe.