Name: Buttery Coconut Oatmeal Cookies
Prep time: 25 min
Cook time: PT-487264H44M8S
Total time: 35 min
Cuisine: American
Ingredients: 1 cup old fashioned rolled oats; 1 cup all-purpose flour; ½ cup granulated sugar; ¼ cup packed brown sugar; ¾ cup sweetened shredded coconut; ¼ teaspoon salt; 1 teaspoon baking soda; ½ cup unsalted butter; 2 tablespoons light corn syrup; 1 large egg

I adore how these buttery coconut oatmeal cookies strike the perfect balance between crisp edges and chewy centers. Loaded with oaty texture, sweet coconut, and a buttery caramel flavor, they’re the ideal treat for snacking or pairing with a warm beverage.

Why You’ll Love This Recipe

I love these cookies because they’re easy to whip up, travel well, and have that irresistible buttery-caramel note from browning butter and corn syrup. Inspired by Anzac biscuits but without the need for golden syrup, they deliver nostalgic flavors with simplified ingredients.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup old fashioned rolled oats
1 cup all-purpose flour
½ cup granulated sugar
¼ cup packed brown sugar
¾ cup sweetened shredded coconut
¼ teaspoon salt
1 teaspoon baking soda
½ cup unsalted butter
2 tablespoons light corn syrup
1 large egg

directions

Preheat the oven to 350 °F and line a baking sheet with parchment paper.
In the bowl of a mixer, combine oats, flour, sugars, coconut, salt, and baking soda. Mix on medium-low speed for about 1 minute.
Meanwhile, melt the butter and corn syrup in a small saucepan over medium-high heat. Let it boil for 1 minute, then remove from heat.
Drizzle the warm butter mixture into the dry ingredients while mixing on medium-low. The dough will look crumbly.
Add the egg and mix until the dough comes together.
Shape the dough into tablespoon-sized balls and place about 12 cookies per sheet.
Bake 10–11 minutes, until the edges are golden and centers still look slightly pale. Watch closely—edges brown quickly.
Cool cookies on the baking sheet for a few minutes before transferring to a rack.

Servings and timing

This recipe yields about 2½ dozen (30) cookies. Prep takes around 25 minutes and baking is about 10 minutes per batch, so total time is roughly 35 minutes

Variations

For a chewier bite, swap sweetened coconut for unsweetened.
Mini chocolate chips or a handful of raisins mix in beautifully.
Roll balls in sugar before baking for a sparkly finish.
Stir in chopped nuts or dried fruit for added texture.

storage/reheating

I store these cookies in an airtight container at room temperature—fresh for 3–5 days. They freeze beautifully: lay flat until firm, then transfer to a freezer-safe bag for up to 3 months. To reheat, I pop them in a 300 °F oven for 5 minutes to refresh the crispiness.

FAQs

### Are these cookies soft or crisp?

They strike a balance: crisp at the edges and tender-chewy in the center thanks to the oats and coconut.

### Can I use gluten-free flour?

Absolutely. I swap in a trusted 1:1 gluten-free flour and achieve the same great texture.

### Can I omit the corn syrup?

You can replace it with golden syrup or light molasses, though the flavor twists slightly. The corn syrup helps with caramelization and moisture.

### Do I need to chill the dough?

No chilling is required—you can bake straight away. If dough seems too soft, chilling an hour helps it set before baking.

### Why did my cookies not spread?

Ensure the butter-corn syrup mixture is hot enough and the egg is fully incorporated. If dough is too cool, gently press balls down before baking.

Conclusion

These buttery coconut oatmeal cookies have become one of my go‑to treats—I love how easy they are and how well they hit that sweet‑salty, crisp‑chewy texture combo. Whether I’m packing them for a snack, gifting them, or enjoying alongside coffee, they never fail to bring joy. I hope they bring that same warmth and comfort into your lovely little kitchen.