Name: Crispy & Chewy Oatmeal Coconut Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 cup butter (softened (2 sticks)); 1 cup sugar (granulated (plus more for coating)); 1 cup brown sugar; 2 eggs; 1 teaspoon vanilla; 2½ cups flour (all-purpose); 1 teaspoon baking soda; 1 teaspoon salt; 1¼ cup oats (old fashioned or quick oats); 1 cup flake coconut (sweetened)

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Crispy and chewy is the perfect texture combination for a cookie. And sometimes it can be hard to achieve. So many cookies are one or the other, but not both.

Enter my mom’s recipe for oatmeal coconut cookies. Crispy and crunchy edges for sure. But the chewy texture of these cookies is what really shines!

These cookies are amazingly good. To me, there is not one dominant flavor. Meaning, you don’t take a bite and think “oh, this is an oatmeal cookie”. Or a coconut cookie. You just find yourself savoring the sweet harmony of all the flavors in every bite.

And then, without even thinking about it, you find yourself having another . . . and another. . .

small red plate with a stck of coconut oatmeal cookies.

Why I love these cookies

I feel like this was my mom’s favorite cookie. (I really wish I could go back in time and ask her!)

And to name it a favorite is a big deal. Her recipe boxes (which I now have) contain more cookies, cakes, and bars than I will ever be able to make!

And I must say, it could easily be a contender for my favorite. I love the chewy texture, with the softness of coconut and oatmeal. At the same time, it manages to be buttery and sweet. The crunchy edges are from baking but also due to a dusting of sugar put on every cookie. It’s just the perfect finishing touch!

Ingredients

How to make these crispy chewy oatmeal coconut cookies

Preheat the oven to 375F and line a couple cookie sheets with parchment paper.

Cream together the softened butter and sugars (granulated and brown). I use an electric hand mixer for this, but mixing it by hand works well too, it’ll just be a little more of a workout. 💪

Now, add the eggs and vanilla and mix well to combine.

In a separate bowl, combine the dry ingredients: flour, baking soda, and salt. Add this gradually to the creamed mixture. I like to add about a third at a time, mixing well after each addition. If you have been using an electric mixer for this, right about now is when you’ll want to abandon that and switch to a nice sturdy wooden spoon.

Once all the flour mixture has been incorporated, add the oats and coconut. Stir to evenly incorporate throughout the batter.

Now, use a cookie scoop or teaspoon to make about 1-inch balls of dough. Roll the balls in granulated sugar to coat, then place on the prepared baking sheets, about 3 inches apart.

balls of dough lined up on a baking sheet.

Dip the flat bottom of a glass in sugar and use it to flatten the balls of dough.

flattened dough with glass being lifted away.

Bake the cookies for 9 to 10 minutes at 375F, until lightly golden brown on the edges.

Let the cookies cool slightly on the cookie sheet for a minute before removing to a wire rack to cool completely.

baked coconut oatmeal cookies cooling on the baking sheet.

Expert Tips

I use old-fashioned rolled oats to make these cookies, but quick oats would work as well. Rolled oats will have a little more "chew", which I like. Quick oats will have a smoother texture in the baked cookie.

I listed 9 to 10 minutes of baking time. Every oven is different, so watch the first baking sheet closely to get your timing down.

The browner the cookie, the more crisp and less chewy it will be. Your personal preference should be a guide to this. I think my mom liked hers crispier than I do. I like to bake the cookies until they are BARELY golden brown on the edges. This makes a cookie that is so deliciously chewy…they are irresistible to me!

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stack of oatmeal coconut cookies on a small red plate.

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