oatmeal coconut cookies

Buttery and crispy oatmeal cookies flavoured with shredded coconuts and raisins. Delish!

Buttery Oatmeal Coconut Raisin Cookies

butter

white sugar

brown sugar

all purpose flour

rolled outs

wheat germ

tsp baking powder

tsp baking soda

coconut

raisins

Preheat oven to 350° F

In a large bowl cream butter, sugars and egg together until smooth.

Add flour, oats, wheat germ, baking powder, baking soda and mix well into creamed mixture.

Add raisins and coconut to batter and mix just so evenly distributed.

Roll tsp of batter into balls and flatten slightly on cookie sheet lined with parchment paper.

Bake for 12 - 14  minutes or just until golden brown.

The flavors of coconut, honey, and maple syrup, along with the butter and brown sugar that caramelize while baking, give the cookies layers of flavors and an abundance of textures that just won’t quit!

Chewy Oatmeal Coconut Brown Sugar Cookies {Anzac Biscuits}

unsalted butter, melted

light brown sugar, packed

honey (golden syrup may be substituted)

maple syrup (golden syrup may be substituted)

all-purpose flour

oats

salt,

water

baking soda

In a large, microwave-safe bowl melt the butter,...

In a large, microwave-safe bowl melt the butter, about 1 minute on high power.

Add the brown sugar, honey, maple, and stir...

Add the brown sugar, honey, maple, and stir to combine. (If you prefer drier cookies, reduce honey and maple to 1 tablespoon each)

Add the flour, oats, coconut, optional salt, and...

Add the flour, oats, coconut, optional salt, and stir to combine; set aside.

In a small microwave-safe bowl, add the water...

In a small microwave-safe bowl, add the water and heat on high power to boil, about 1 minute.

Slowly and very carefully add the baking soda...

Slowly and very carefully add the baking soda to the water. Use caution because it will bubble up vigorously. Stir to dissolve the baking soda.

Pour water-baking soda mixture over dough and stir...

Pour water-baking soda mixture over dough and stir to combine. Dough will look like streusel topping. Fluffy and loose, but when squeezed together, compacts to form a dough.

Using a medium 2-inch cookie scoop, form heaping two...

Using a medium 2-inch cookie scoop, form heaping two tablespoon mounds (I made 15). Place mounds on a large plate, flatten mounds about halfway with your palm, cover with plastic wrap, and refrigerate for at least 3 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter, and these cookies are already prone to spreading and baking flat.

Preheat oven to 350F, line baking sheets with Silpats,...

Preheat oven to 350F, line baking sheets with Silpats, or spray with cooking spray. Place mounds on baking sheets, spaced at least 2 inches apart (I bake 8 cookies per sheet).

Bake for about 9 minutes, or until edges...

Bake for about 9 minutes, or until edges have set and will be just beginning to brown (the coconut in the dough is prone to burning so watch them) and the tops are just beginning to set, even if undercooked, pale, and glossy in the center. Do not bake longer than 9 to 10 minutes for soft cookies because they firm up as they cool; bake for 10 to 12 minutes if you like firmer, crisper cookies (The cookies shown in the photos were baked with dough that had been chilled overnight, allowed to come to room temp for 10 minutes while oven preheated, and were baked for exactly 9 minutes).

Allow cookies to cool on the baking sheet...

Allow cookies to cool on the baking sheet for about 5 minutes before removing and transferring to a rack to finish cooling.

A larger than life cookie that's full of every mix-in you could ever want. 

Texas Cowboy Cookies

(2 sticks) unsalted butter, softened

sugar

brown sugar, packed

eggs,

vanilla extract

salt

baking powder

cinnamon

old fashioned oats

pecans, roughly chopped

coconut flake

peanut butter

chocolate chips

In a mixing bowl or the bowl of a stand mixer, beat the butter and both sugars together with an electric mixer until light and fluffy, about 3 minutes.

Add eggs and vanilla and beat until well combined.

Add flour, salt, baking powder, baking soda, and cinnamon, and mix until just combined but don't overman.

Stir in oats, pecans, and coconut. Add chocolate chips and peanut butter or butterscotch chips and again stir to incorporate.

When ready to bake, preheat oven to 350°F and line a baking sheet with parchment paper.

Scoop out in 1/4 cup portions onto prepared baking sheets, leaving 2 inches between each scoop.

Bake until golden around the edges, 12-14 minutes.

Let cool 5 minutes on baking sheet. Enjoy!

Top 3 oatmeal coconut cookies recipes from across the web

The most viewed oatmeal coconut cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Buttery Oatmeal Coconut Raisin Cook...

Chewy Oatmeal Coconut Brown Sugar C...

Texas Cowboy Cookies

Top 3 oatmeal coconut cookies recipes from across the web

The most viewed oatmeal coconut cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Buttery Oatmeal Coconut Raisin Cook...

Chewy Oatmeal Coconut Brown Sugar C...

Texas Cowboy Cookies

The most viewed oatmeal coconut cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine