{Oatmeal Coconut Cookies}

Wow, these were some of the best cookies I have ever had. So perfectly moist with a slightly crunchy edge. I will be making these over and over. You can also bake a batch and freeze them if you need to.

  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 cup (2 sticks) butter, softened to cool room temperature
  • 2 teaspoons vanilla
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 1/2 cups flour
  • 1 cup shredded, sweetened coconut
  • 1 cup quick oats
  1. Preheat the oven to 350 degrees. In a large bowl cream together the sugar, eggs, butter and vanilla until light and fluffy. Add the dry ingredients and mix until combined. Drop by tablespoonfuls onto a greased or lined baking sheet.
  2. Bake at 350 degrees for 9-11 minutes, until the cookies are set but not overly browned
Recipe Source: Mel’s Kitchen Cafe

One comment

  1. I made these the other day and they were awesome! I used shortening instead of butter, and this made them super soft and chewy rather than crunchy. The family loves them. Next time I think I will add chopped pecans 🙂 Thanks for sharing!

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