Description
These buttery coconut oatmeal cookies strike a perfect balance between crisp edges and chewy centers. Infused with the rich flavors of oats, coconut, and caramelized butter, they’re easy to make and ideal for snacking or pairing with a warm drink.
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
Instructions
- 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.
- 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.
Notes
- Swap sweetened coconut for unsweetened for a chewier texture.
- Mini chocolate chips, raisins, nuts, or dried fruits can be added.
- Roll dough balls in sugar before baking for a sparkly finish.
- No need to chill dough unless it’s too soft.
- Cookies freeze well; reheat in oven to refresh crispiness.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
