Buttery Coconut Oatmeal Cookies

Here’s a delicious Buttery Coconut Oatmeal Cookies recipe — chewy, slightly crispy on the edges, rich with butter, and packed with coconut and oats.

🥥 Buttery Coconut Oatmeal Cookies

Ingredients (Makes ~24 cookies)

• 1 cup (2 sticks) unsalted butter, softened

• 1 cup brown sugar, packed

• ½ cup granulated sugar

• 2 large eggs

• 1½ teaspoons vanilla extract

• 1½ cups all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon salt

• 1½ cups old-fashioned oats

• 1½ cups sweetened shredded coconut

Optional Add-ins

• ½ cup chopped pecans or walnuts

• ½ cup chocolate chips or white chocolate chips

• ½ teaspoon cinnamon for a warmer flavor

Instructions

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

2. Cream the butter and sugars
   In a large bowl, beat together butter, brown sugar, and granulated sugar until light and fluffy (2–3 minutes).

3. Add eggs and vanilla
   Beat in the eggs one at a time, then stir in the vanilla extract.

4. Mix dry ingredients
   In a separate bowl, whisk together flour, baking soda, and salt.

5. Combine wet and dry
   Gradually add the dry ingredients to the butter mixture and mix until just combined.

6. Stir in oats and coconut
   Fold in the oats and shredded coconut (and any optional add-ins you’re using).

7. Scoop and bake
   Drop dough by rounded tablespoons (or use a cookie scoop) onto prepared baking sheets, spacing 2 inches apart.

8. Bake for 10–12 minutes, or until the edges are golden brown and centers are set.

9. Cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.

Tips

• For chewier cookies: Underbake slightly and cool completely.

• For crispier cookies: Flatten slightly before baking and bake a minute or two longer.