Crispy and chewy Oatmeal Coconut Cookies have only 20 minutes of prep time and are a nostalgic Southern classic. These cookies are made with quick cooking oats and shredded coconut for a tropical twist on a beloved cookie recipe. You can bake these right away, no refrigeration needed.
Old Fashioned Coconut Oatmeal 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.
Plus, you can have instant gratification, there’s no need to chill the dough before baking. Just mix and bake.
This recipe is super simple. You’ll make a quick dough made with basic pantry staples like butter, sugar, flour, and salt. Then, you’ll add in the oats and shredded coconut and fold in the raisins and walnuts for extra crunch.
These cookies are perfect for whipping up on a moment’s notice whenever you’re craving a bit of homemade goodness. The heartiness of the oats combined with the tropical flavor of the coconut creates a uniquely delicious cookie that you’ll come back to again and again.
Not a coconut lover? I’ll bet you’ll still love these cookies. You’ll get a coconut taste but it’s not as strong as a Mounds Bar, it’s more subtle and it adds a great texture to the cookie itself.
Why Should You Make Crispy Chewy Cookies
- Quick: This recipe takes 20 minutes to prep and only 17 minutes of baking, making it a quick treat for whenever those cravings hit.
- Make-ahead and freezer-friendly: You can prep the dough ahead of time and bake it later, so it’s perfect for whipping up at a moment’s notice.
- Unique: The combination of oats and coconut is a unique combination that’s surprisingly satisfying.
- Share: These ship well, I recently sent a box to both my girls and they arrived completely intact.
Ingredients You Need to Make These Oatmeal Cookies
- Dry ingredients: You’ll need all-purpose flour, light or dark brown sugar, white sugar, quick-cooking oats, cinnamon, baking powder, salt, shredded coconut, walnuts, and raisins. Make sure to use sweetened shredded coconut for this recipe.
- Wet ingredients: You’ll need unsalted butter, eggs, and vanilla extract.
Quick and Easy Instructions
Step One: Cream the Butter and Sugars
In a large mixing bowl, beat together the butter and sugars until it’s light and fluffy. Then, mix in the eggs one at a time and add in the vanilla.
Step Two: Add the Dry Ingredients
In a separate bowl, whisk together the dry ingredients. Once they’re combined, add them to the butter mixture until just blended. Now, fold in the coconut, nuts, and raisins. This is where all the flavor and texture come together.
Step Three: Scoop and Bake
Use an ice cream scoop or cookie scoop to drop the dough onto the prepared cookie sheets, leaving some space in between. Pop them in the oven and let them bake until the edges are golden. These cookies will spread.
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 will be fairly thin and flat with a chewy center, not like a traditional oatmeal cookie.
How To Make Ahead, Store and Freeze
Store leftover cookies in an airtight container at room temperature for up to one week.
The dough can be prepped ahead of time and stored in the fridge for up to 3 days before baking, just let it come to room temperature before baking.
Baked cookies can be frozen for up to 3 months.
Cookie dough balls can be frozen for up to 2 months. Flash-freeze them on a baking sheet for 30 minutes and transfer them to a ziplock bag or container. Before baking, let the dough thaw on the cookie sheets before baking.
A Few Key Tips
- Make these cookies with browned butter instead of softened butter for a nuttier flavor.
- If you’re not a fan of raisins or walnuts, simply omit them or toss in some chocolate chips for flavor and texture.
- You can use an electric mixer or hand mixer, or mix everything by hand.
- Line the cookie sheets with parchment paper or a silicon mat so the cookies don’t stick.
More Cookie Recipes to Try
- Pumpkin Cookies with Cream Cheese Frosting
- Just Sweet Enough Almond Sugar Cookies
- Double Chocolate Chunk Cookies With Pecans
Don’t Forget!
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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!