Description
These thick and chewy cookies combine hearty old-fashioned oats with sweet shredded coconut for a tropical twist on a classic comfort snack. Perfectly balanced with vanilla and almond extracts, they feature crisp golden edges and a soft, buttery center.
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated white sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (optional)
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 cups old fashioned oats
- 1 cup sweetened shredded coconut
Instructions
- Preheat your oven to 350 degrees F (175 degrees C) and grease or line your baking sheets with parchment paper.
- In a large bowl or stand mixer, cream together the softened butter, white sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla and almond extracts, until well combined.
- In a separate medium bowl, whisk together the flour, salt, baking soda, and baking powder.
- Slowly add the dry ingredients to the wet mixture, mixing on low until just combined, then fold in the oats and shredded coconut.
- Scoop rounded mounds of dough onto the prepared sheets and bake for 8 to 10 minutes until edges are golden.
- Let the cookies rest on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Ensure your eggs are at room temperature before starting to help the dough emulsify properly for a more uniform texture. For an extra touch of flavor, toast the shredded coconut in a dry pan for 2-3 minutes before adding it to the dough to deepen the nutty profile of the cookies.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American