Oatmeal Cookie with Coconut | Chewy Oatmeal cookies

Soft and chewy oatmeal cookies with coconut, these are easy to make (no chilling, simple ingredients) and always sure to satisfy those cookie cravings. Add your favorite mix-ins for an extra special twist! 

MAIN INGREDIENTS

Oats – 1 cup Rolled Oats, I used sprouted rolled oats

Flour – 1 cup Wheat flour

Coconut – 1/2 cup of Unsweetened shredded coconut

Sweetener – 1/3 cup of granulated sugar and dark brown sugar

Butter – 1/2 cup of Soft Unsalted butter

Egg – 1 large Egg at room temperature

Other Ingredients – Baking soda, baking powder, salt, vanilla extract

HERE ARE MY STEP-BY-STEP INSTRUCTIONS WITH PHOTOS

STEP 1 : Preparation

• Preheat oven to 350*F (180*C)
• Place parchment paper or silicon sheet on baking tray.

STEP 2 :

In a bowl cream together soft butter, granulated sugar and dark brown sugar.

STEP 3 :

Then add egg, vanilla extract, salt, whisk until you get fluffy and creamy texture.

STEP 4 :

Add wheat flour, oats, shredded coconut, baking powder, baking soda and mix well. 

STEP 5 :

• Take 1 to 2 tbsp of dough, roll into ball shape and place it onto parchment lined baking sheet (Yields – 12 cookies)
• Make sure each cookie about 2” apart.

STEP 6 :

Bake at 350*F (180*C) for 10-12 minutes or until lightly golden in color. 

STEP 7 :

Allow to cool on the pan for 10 minutes, then transfer to the cooling rack and cool completely.

TIPS AND TRICKS:

Variations – Add your favorite mix-ins for an extra special twist (like raisins, cranberries, chocolate chips, chopped nuts)

Storage – Leftover cookies will keep in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months.

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