Chewy Oatmeal Cookies With Coconut Recipes

CHEWY OATMEAL COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, molasses and vanilla; beat well. , Combine the flour, oats, baking soda, cinnamon and salt; gradually add to creamed mixture and mix well. Stir in the raisins, pecans and chocolate chips. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. , Bake at 350° for 9-10 minutes or until lightly browned. Cool on pans for 2 minutes before removing to wire racks.

CHEWY OATMEAL CHOCOLATE CHIP COCONUT COOKIES {MY FAVORITE COOKIE}

Steps:

• Preheat oven to 350 degrees F. Add the oats, flour, baking soda, and salt to a food processor or blender and process for about 30 seconds until coarsely blended. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a handheld electric mixer, add the butter and brown sugars and mix until light in color, 1-2 minutes. Add the eggs and vanilla and mix for another 1-2 minutes until light and fluffy, scraping down the sides of the bowl as needed.
• Add the blended dry ingredients and mix once or twice (not all the flour will be fully combined). Add the coconut and chocolate chips and mix until no dry streaks remain.
• Shape the cookie dough into balls (I use a #40 cookie scoop) and place several inches apart on parchment lined cookie sheets. Bake for 10-12 minutes. Let the cookies cool slightly before removing them from the pan to a wire rack.

OATMEAL CHOCOLATE COCONUT CHEWY

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the milk and vanilla. Combine the flour, baking soda and salt; stir into the sugar mixture until well blended. Stir in the oats, chocolate chips. walnuts and coconut until evenly distributed. Drop by rounded tablespoons onto ungreased cookie sheet.
• Bake 10 to 12 minutes in the preheated oven for a chewy cookie or 14 minutes for a firmer cookie.
• Cool for 1 minute on the cookie sheet and then remove to wire rack. Cool completely and then store in tightly sealed container.

CHEWY CRISPY COCONUT COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Stir in the egg and vanilla. Sift together the flour, baking soda, salt and baking powder; stir into the creamed mixture. Add the oatmeal, crushed cereal and coconut and mix until combined.
• Drop dough by teaspoonfuls onto a cookie sheet. Cookies should be about 2 inches apart. Bake for 10 to 12 minutes in the preheated oven. Cookies should be light brown at the edges and on the bottom. Remove from baking sheets to cool on wire racks.

CHEWY COCONUT COOKIES

Steps:

• Preheat the oven to 350F degrees. Line baking sheets with parchment paper or a silicone baking mat.
• In a large bowl with your electric mixer or by hand, beat the butter and sugars together until light and fluffy. Add in the egg and vanilla and continue mixing.
• On top of the butter mixture, pile the flour, baking soda, baking powder and salt. Stir the flour a bit to distribute the leavening agents, then stir the dry ingredients into the butter mixture until well combined. Stir in the coconut until incorporated.
• Drop the cookie dough into small balls (slightly under a tablespoon, or using a 1 5/8 inch scoop) on your prepared cookie sheet 3 inches apart. Bake for 9-11 minutes until the edges are just starting to brown and the tops are beginning to set. Allow to cool on the cookie sheet for about 5-10 minutes, then continue cooling on a wire rack.

CHEWY OATMEAL COOKIES WITH COCONUT

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda, baking powder and salt; gradually add to the creamed mixture and mix well. Stir in remaining ingredients. , Drop by level tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

THE BEST OATMEAL COOKIES - CHEWY + CRISPY

Steps:

• Preheat oven to 350°F.
• In a large bowl with an electric mixer, blend granulated sugar, brown sugar and butter until light and fluffy. You can also use an electric stand mixer if you have one.
• Next, add in the vanilla, eggs and milk and blend until fully incorporated.
• Add in the baking soda, baking powder, salt and cinnamon and mix until fully incorporated.
• Next, add in the flour and mix until fully incorporated.
• Add in your oatmeal and mix until combined.
• At this point, you can either add in optional ingredients like raisins or chocolate chips if you'd like. 1 - 1 1/2 cups of either is perfect, if using both, split the amount added between them. If you just like plain oatmeal cookies like me, you can go to next step!
• On cookie sheets lined with parchment paper, drop dough by rounded tablespoonfuls - (see notes). Bake for 10-11 minutes or until light golden brown.
• Cool for 1-2 minutes before removing from cookie sheets to cooling racks.

CHEWY CRANBERRY COCONUT OATMEAL COOKIES

Steps:

• 1 Line 2 large, rimmed baking sheets with parchment paper
• 2 In a medium bowl, whisk together the flour, cinnamon, baking soda and salt
• 3 In a large bowl, stir together the oats, coconut, cranberries and walnuts
• 4 In a liquid measuring cup, whisk together the eggs and vanilla
• 5 In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld mixer and a large bowl, beat the butter, granulated and brown sugars on medium speed until light and fluffy, about 3 minutes
• 6 Scrape the sides and the bottom of the bowl with a flexible spatula
• 7 Gradually add the egg mixture while continuing to beat on medium speed
• 8 Scrape down the bowl one more time and beat until the mixture is thoroughly combined
• 9 Add half of the flour mixture and beat on low speed until combined
• 10 Scrape down the sides and the bottom of the bowl and add the remaining flour mixture
• 11 Mix on low speed until just combined
• 12 Scrape down the sides of the bowl once again and add half of the oats mixture
• 13 Mix on low until evenly distributed and scrape down the sides of the bowl
• 14 Add the remaining oats mixture and mix on low until just combined
• 15 Using a 2-ounce (No, 16) disher or a 1/4-cup measuring cup, scoop the dough and form into a ball
• 16 (Each dough ball should weigh 65 to 70 grams
• 17 ) Place the cookies onto one of the lined sheets
• 18 Don't worry about spacing, as you'll be separating them later to bake
• 19 Freeze, uncovered, for at least 3 hours
• 20 (If not planning to bake right away, transfer the frozen dough balls to a lidded container and freeze for up to 1 month
• 21 )
• 22 When the dough is almost done chilling, position a rack in the middle of the oven and preheat to 350 degrees
• 23 Equally space out up to 8 cookie dough balls on the second lined baking sheet
• 24 Bake for 8 minutes, then rotate the pan from front to back and bake for another 8 minutes, or until the edges are caramelized and the centers are puffy, but still a little pale and underbaked (the cookies will set during cooling)
• 25 Let the cookies sit on the baking sheet until cool enough to handle, then transfer to a wire rack to cool completely
• 26 Repeat with the remaining dough, making sure your baking sheet is cool before adding more dough

COCONUT FLOUR OATMEAL COOKIES

Steps:

• Preheat the oven to 350 degrees. Prepare two cookie sheets with parchment paper.
• In a medium-sized bowl combine coconut flour, oats, shredded unsweetened coconut, baking soda and salt. Whisk together thoroughly.
• In a small saucepan melt ½ cup + 1 tbsp of coconut oil on low heat until melted. Set aside to cool slightly.
• In a separate small bowl, combine maple syrup, vanilla and eggs and whisk together.
• Pour in the melted coconut oil (after it has cooled) to the wet ingredients and whisk together thoroughly. Add the wet ingredients to the dry ingredients and stir together. Add the chocolate chips and stir again.
• The batter may seem wet at first but coconut flour begins to soak up excess moisture quickly. Roll the dough into balls of approximately 2 tbsp. Place 6 at a time on the cookie sheet (If the dough seems too sticky and the balls aren't holding together, place the dough in the fridge for 10 minutes before rolling).
• Flatten each cookie gently with a fork. Bake at 350 degrees F for 10-12 minutes.