Ella’s home kitchen

I made a batch of these delicious coconut and oatmeal cookies this past weekend, and they were an instant favorite! I love their golden edges, chewy centers, and rich coconut flavor.

While the original recipe called for quite a bit of sugar, I adjusted the measurements slightly to suit my taste. Achieving the right balance of sugar is essential—it creates that perfectly chewy texture without being overly sweet!

Pro Tip: Make a double batch, scoop the dough into portions, and freeze! Having frozen cookie dough ready to bake on short notice is a total game-changer.

Ingredients

• 1 cup (225 g) unsalted butter, room temperature
• 1 cup (200 g) granulated sugar
• 1 cup (200 g) brown sugar, packed
• 2 large eggs, room temperature
• 2 tsp vanilla extract
• 2 cups (250 g) all-purpose flour
• 1½ tsp baking soda
• ½ tsp fine salt
• 1 cup rolled oats
• ½ cup sweetened shredded coconut (I used Baker’s Angel Flake)

Instructions

1. In a stand mixer fitted with the paddle attachment, cream the room-temperature butter with the granulated and brown sugars on medium speed until light and fluffy (about 2 minutes). Stop once or twice to scrape down the sides and bottom of the bowl.
2. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until fully incorporated.
3. In a separate medium bowl, whisk together the flour, baking soda, and salt. Gently add the dry ingredients to the butter mixture, mixing just until combined—do not over-mix, or the cookies will turn out tough.
4. Add the rolled oats and shredded coconut. Fold gently until evenly distributed throughout the dough.
5. Use a cookie scoop to drop dough balls onto a baking sheet lined with a silicone mat or parchment paper. Bake in a preheated 350°F (175°C) oven for 8 to 10 minutes, until the edges are light golden brown.
6. Remove from the oven and let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Happy baking!

Baker’s Notes

• Baking from Frozen: Freeze the pre-scooped dough balls on a tray, then transfer them to a freezer-safe bag. When a cookie craving strikes, bake them directly from frozen at 350°F—just add an extra 3 to 4 minutes to the total baking time!