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. . .
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!
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.
Dip the flat bottom of a glass in sugar and use it to flatten the balls of dough.
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.
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!
More Recipes to Satisfy Your Sweet Tooth
- Old Fashioned Carrot Cake
- Chocolate Peanut Butter Oatmeal Bars
- Chocolate Caramel Bars
- White Chocolate Cheesecake
- Pumpkin Bars
- Peanut Butter Cup Brownie Bites
- Matcha Chocolate Chip Cookies
- Oatmeal Rice Krispie Cookies
- Coconut Meringue Cookies (from One Sweet Harmony)
Crispy & Chewy Oatmeal Coconut Cookies
- 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
- Preheat oven to 375F and line baking sheets with parchment paper.
- Cream together the butter, granulated sugar, and brown sugar.
- Add the eggs and vanilla and mix well.
- In a separate bowl, combine the flour, baking soda and salt. Add gradually to the creamed mixture, stirring well to combine.
- Add the coconut and rolled oats and stir until evenly incorporated.
- Use a teaspoon or cookie scoop to form walnut-sized balls of dough. Roll each in granulated sugar to coat, then place on parchment-lined baking sheet.
- Dip a heavy-bottomed glass in sugar, then use it to flatten each cookie. The cookies will still spread a little more, so leave a little space between each cookie.
- Bake the cookies at 375F for 9-10 minutes, until very lightly golden brown.
- Let cookies cool for 1-2 minutes on the cookie sheet, then remove to a wire rack to cool completely.
Nutrition values are estimates only, using online calculators. Please verify using your own data.