Oatmeal Coconut Cookies
Coconut joins classic oatmeal textures in this recipe. This crispy cookie is packed full of flavor and is a remarkable go-to treat!
Servings: 32
Ingredients
- 1 cup light brown sugar
- 1 cup granulated sugar
- 1 cup shortening
- 2 large eggs
- 1 cup sweetened shredded coconut
- 3 cups oatmeal
- 2 cups all-purpose flour
- 1 tsp baking soda (dissolved in 1 tsp water)
- 1 tsp baking powder
- ½ tsp kosher salt
- 1 tsp vanilla extract
- 1 cup chopped walnuts or pecans
Instructions
- Cream granulated sugar, brown sugar, and shortening until light and fluffy.1 cup light brown sugar, 1 cup granulated sugar, 1 cup shortening, 2 large eggs
- Beat in eggs, then add the coconut, oatmeal, flour, baking soda, baking powder, salt, vanilla extract, and nuts. Mix well. Dissolving the soda in water ensures the soda is evenly distributed (many older recipes use this method).1 cup sweetened shredded coconut, 3 cups oatmeal, 2 cups all-purpose flour, 1 tsp baking soda (dissolved in 1 tsp water), 1 tsp baking powder, ½ tsp kosher salt, 1 tsp vanilla extract, 1 cup chopped walnuts or pecans
- Use a cookie scoop to make balls and place onto a greased cookie sheet or one lined with parchment. Use a fork to press lightly on each cookie, flattening them slightly. These are dense cookies and will not spread as much on their own.
- Place in a preheated 350°F oven for 12-15 minutes until the edges are crisp and the centers are still soft. Let cool on pan for 2-5 minutes then transfer to a rack to finish cooling.
Video
Nutrition
Serving: 1cookie | Calories: 194kcal