Description

These classic heritage cookies combine the hearty texture of rolled oats with the sweet, tropical crunch of shredded coconut for a timeless treat. Perfectly balanced with crisp golden edges and soft, chewy centers, this reliable recipe brings a touch of nostalgic warmth to any kitchen.

Ingredients

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar
2 large eggs
2 teaspoons pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup sweetened shredded coconut
2 cups old-fashioned rolled oats
1 teaspoon almond extract (optional)

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Instructions

Preheat your oven to 350 degrees F (175 degrees C) and prepare baking sheets by lightly greasing them or lining them with parchment paper.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add the eggs one at a time, followed by the vanilla extract and optional almond extract, beating until the mixture is smooth.
In a separate medium bowl, whisk together the all-purpose flour, salt, baking soda, and baking powder.
Gradually add the dry ingredients to the wet ingredients and mix until no streaks of flour remain.
Fold in the shredded coconut and oatmeal using a sturdy spoon until evenly distributed.
Drop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them two inches apart.
Bake for 8 to 10 minutes until edges are golden brown, then let cool on the sheet for a few minutes before moving to a wire rack.

Notes

For a deeper flavor profile, try browning the butter before cooling and creaming it, or slightly toast the oats in the oven for five minutes before mixing them into the dough. If you find your cookies are spreading too much, ensure your butter wasn’t too melted or try cooling your baking sheets between batches.

Prep Time: 15 mins
Cook Time: 10 mins
Category: Dessert
Method: Baking
Cuisine: American