by Austin Carter
New Recipe
- Prep Time: 20 minutes - Cook Time: 15 minutes - Cooling Time: 10 minutes - Total Time: 45 minutes - Course: Dessert - Cuisine: American - Servings: 12 - Calories: 120 kcal
– Mixing Bowls – Measuring cups and spoons – Handheld Mixer or Stand Mixer – Baking sheet – Parchment Paper – Oven – Oven Mitts – Cooling Rack – Cookie Scoop
– 1 cup old-fashioned oats – 1 cup shredded coconut – ½ cup unsalted butter softened – ½ cup granulated sugar – ½ cup brown sugar packed – 1 large egg – 1 teaspoon vanilla extract – 1 cup all-purpose flour – ½ teaspoon baking soda – ¼ teaspoon salt
1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. 2. In a large bowl, combine 1 cup old-fashioned oats and 1 cup shredded coconut. Set aside. 3. In another bowl, use a hand or stand mixer to cream together 1/2 cup softened butter, 1/2 cup granulated sugar, and 1/2 cup packed brown sugar until light and fluffy. 4. Beat in 1 large egg and 1 teaspoon vanilla extract until well combined.
5. Gradually add 1 cup all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt to the wet ingredients, mixing until a cookie dough forms. 6. Gently fold in the oats and shredded coconut until evenly distributed throughout the dough. 7. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. 8. Bake in the preheated oven for 10-12 minutes or until the edges turn golden brown.
9. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. 10. Once cooled, enjoy these chewy and flavorful Oatmeal Coconut Cookies with a glass of milk or your favorite beverage.