Oatmeal Coconut Cookies are crispy on the edges, chewy in the center, and packed with oats, sweet coconut, golden raisins, and crunchy walnuts. They mix up quickly with simple pantry ingredients and go straight into the oven, no chilling required. If you love old-fashioned oatmeal cookies but want a little extra texture and flavor, this version might become your new favorite.
Old-Fashioned Oatmeal Coconut Cookies with Raisins
This recipe is a heartier version of brown butter coconut cookies made with quick cooking oats and golden raisins. It’s like your favorite homemade oatmeal cookie recipe made with coconut.
This recipe is simple. Start with a basic cookie dough made from pantry staples like butter, sugar, flour, and salt. Then stir in oats, shredded coconut, raisins, and walnuts for plenty of texture.
I love anything with coconut in it. My family, on the other hand, could take it or leave and they love these cookies.
“Excellent! Hope your calorie info is wrong tho, cuz I just ate a 1,000 calories.”
Jo Ann
The oats give them heartiness while the coconut adds a subtle tropical flavor that keeps you reaching for another cookie.
Not a coconut lover? I’ll bet you’ll still love these cookies. You’ll taste the coconut, but it’s much more subtle than something like a Mounds Bar. It mostly adds texture and richness to the cookie.If it’s a strong coconut flavor you’re after, try my fudgy coconut brownies.
Ingredients You Need to Make These Oatmeal Cookies
Get the full list in the recipe card below.
- Quick-cooking oats: These are different from old-fashioned oatmeal which makes these chewy instead of crisp.
- Walnuts: These add crunch and a richness to the cookie. You could use pecans or leave them out altogether.
Quick and Easy Instructions
Step One: Cream the Butter and Sugars
Step Two: Add the Dry Ingredients
Step Three: Scoop and Bake
Step Four: Cool and Enjoy
Once they’re baked, let the cookies cool on the sheet for a bit before transferring them to a cooling rack.
These cookies bake up fairly thin and flat with a chewy center, not like a thick bakery-style oatmeal cookie.
If you’re craving a homemade cookie recipe but don’t want to wait for dough to chill, these oatmeal coconut cookies are the answer. They bake up crisp around the edges, chewy in the middle, and packed with oats, coconut, and just enough sweetness from the raisins. It’s the kind of simple cookie recipe you’ll find yourself making again and again.
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Ingredients
- 1 cup butter room temp
- 1 cup brown sugar
- ¾ cup sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 cup flour
- 1 cup quick cooking oats
- 1 teaspoon cinnamon
- ¾ teaspoon baking powder
- ¾ teaspoon salt
- 1 cup sweetened shredded coconut
- 1 cup chopped walnuts
- 1 cup golden raisins
Instructions
- Preheat oven to 350º. Line baking sheets with parchment paper.
- Cream the butter and sugars with an electric mixer until light and fluffy, about 3 minutes. Add eggs one at a time, mixing well after each addition. Add vanilla.
- In a separate bowl whisk together the flour, oats, cinnamon, baking powder and salt. Add to the butter mixture, mixing just until combined. Add the coconut, walnuts and raisins and mix to combine.
- Use an ice cream scoop if making large cookies, and scoop the dough onto the cookie sheets, leaving at least 2 inches between. Bake for 16-17 minutes until the edges have started turning brown.
- If making smaller cookies, reduce the cooking time to 12 minutes.
- Let cool slightly on the cookie sheet then transfer to a wire rack.
Notes
- If you need to refrigerate the dough, let it come to room temperature before baking.
- Make sure you use quick cooking oatmeal.
- You can use pecans instead of walnuts.
Excellent! Hope your calorie info is wrong tho, cuz I just ate a 1,000 calories.
Aren’t they amazing, it’s hard to stop at just 1!