Name: Oatmeal Coconut Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 1 h
Yield: 24 large cookies
Cuisine: American
Ingredients: 1 1/4 cups unsalted butter (at room temperature); 1 3/4 cups packed brown sugar; 1/2 cup granulated sugar; 1 tablespoon vanilla extract; 2 large eggs (at room temperature); 1 3/4 cups all-purpose flour; 3 3/4 cups old-fashioned rolled oats; 1/4 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 1 teaspoon ground cinnamon; 8 ounces dark chocolate (chopped); 1 cup sweetened shredded coconut

Thick, chewy, and loaded with texture, these bakery-styleOatmeal Coconut Cookiesare packed with rolled oats, dark chocolate chunks, and sweet coconut flakes.

A cooling rack with several oatmeal coconut cookies, with more cookies on a white plate nearby. The cookies are golden brown and chunky, sitting on a light-colored surface.

🍪 These aren’t your standard cookies — they’resubstantial, bakery-style treatsthat make an impression and deliver a truly satisfying cookie experience!

My 2 Best Tips For Making Oatmeal Coconut Cookies

Don’t Skip Chilling:Chilling the dough help firm it up, helping the cookies hold their shape and bake evenly. And I love that these can chill for up to 3 days and only improve with time. So you can bake a few off on Friday afternoon after you make them and have hot cookies again on Sunday afternoon.

Toast Your Coconut:For enhanced flavor, spread the coconut on a baking sheet and toast at 325°F for 5-7 minutes until lightly golden. This really magnifies the coconut flavor throughout the cookie and makes the cookies even better!

🩷

These cookies are a dream! Large, soft, chewy, full of flavor. You are going to love them.

The hearty rolled oatscreate a wonderfully chewy base while the coconut adds a subtle tropical chewiness that makes every bite satisfying.

Whether you prefer dark, milk, or white chocolate (or a combination!), these cookies adapt beautifully to your chocolate preferences.

The dough actually improves with refrigeration and can be chilled for up to 72 hours, making these perfect for planning ahead or enjoying fresh-baked cookies over several days.

Plus the dough is freezer-friendly! Portion the dough, freeze it, and enjoy freshly baked cookies whenever the craving strikes – perfect for impromptu guests or late-night sweet tooth emergencies.

How To Make Oatmeal Coconut Cookies

A mixing bowl with a paddle attachment, filled with light brown cookie dough, sits on a white surface.

Step 1:In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy (2–3 minutes). Add the vanilla and eggs, one at a time, mixing well after each addition.

A mixing bowl containing oats, flour, cinnamon, and sugar on a light surface, viewed from above.

Step 2:In a separate bowl, whisk together the flour, oats, baking soda, baking powder, salt, and cinnamon.

A stainless steel mixing bowl containing thick, light brown cookie dough with visible oats, sitting on a white countertop.

Step 3:Gradually add the dry mixture to the wet ingredients and mix until just combined. Then stir in the chopped dark chocolate and coconut flakes until evenly distributed.

A teal-speckled baking sheet lined with parchment paper holds six evenly spaced balls of cookie dough, ready to be baked.

Step 4:Use a 1/4 cup scoop to portion dough onto a parchment-lined baking sheet. Flatten slightly if you like thinner cookies. Cover and refrigerate for at least 30 minutes and up to 72 hours.

A blue speckled baking tray lined with parchment paper holds six oatmeal chocolate chip cookies arranged in two columns of three on a light-colored surface.

Step 5:When ready to bake, preheat the oven to 350°F (175°C). Place 6 chilled dough balls on a parchment-lined baking sheet, spaced evenly. Bake for 15 minutes, or until the edges are lightly golden and the centers are just set.

Step 6:Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Recipe FAQs

Can I use quick oats instead of old-fashioned rolled oats?

While quick oats will technically work, they’ll significantly change the texture of your cookies. Old-fashioned rolled oats provide that signature chewy texture that makes these cookies special. Quick oats will create a softer, less textured cookie.

Can I make these cookies smaller?

Yes! You can use a smaller cookie scoop for more modest-sized treats, but you’ll need to reduce the baking time accordingly. Start checking smaller cookies around 8-10 minutes. Note that the texture will be slightly different with smaller cookies.

How do I know when these cookies are done baking?

Look for golden edges with centers that appear just set but still slightly soft. Remember that cookies continue to firm up as they cool on the baking sheet. For soft, chewy cookies, it’s better to slightly underbake than overbake.