Old-Fashioned Coconut Oatmeal Cookies
A slightly revised recipe from my mom's collection that was handed down through the generations, this is a tried and true simple coconut oatmeal cookie, perfectly chewy but crisp on the edges with a delicate coconut flavour that is a guaranteed crowd pleaser!
Ingredients
- 1 cup butter (or vegan butter)
- 1/2 cup sugar (or coconut sugar)
- 1/2 cup lightly packed dark brown sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 cup shredded sweetened coconut
- 1 1/2 cups flour
- 1 1/2 cups quick oats (I used Quaker)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
-
Preheat the oven to 375 F and line a baking sheet with parchment paper.
-
Meanwhile, using an electric mixer on medium-high, beat the butter with the sugar and brown sugar until light and fluffy, around 1-2 minutes. Add the egg and vanilla and beat again to combine. Add the remaining ingredients and beat again until well combined and the mixture sticks together, around 1 minute.
-
Scoop approximately 2 tablespoons of dough into a ball, rolling with your hands, and place the cookie dough balls evenly spaced on the prepared baking sheet (you will need to do this in steps as not all will fit on the same sheet). Press down lightly with your hands to slightly flatten the cookies. Bake until lightly golden brown around the edges, 8-10 minutes. Remove from the oven, transfer the cookies to a cooling rack, and repeat with the remaining dough.