Coconut Oatmeal Cookies
These delicious thin coconut oatmeal cookies are buttery, crispy-edged, sweet, and a little bit salty. My kind of cookie!
I stumbled upon a simple coconut oatmeal cookie recipe on Lovely Little Kitchen that sounded interesting and tasty. At first, I wasn’t sure about the recipe because I’ve never added light corn syrup to a batch of cookies before, but since I had some on hand, I gave it a try. The cookies were super simple to throw together and tasted wonderful–buttery, slightly chewy, slightly crispy, and loaded with coconut. YUM!
How to Make Coconut Oatmeal Cookies
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
Mix together the oats, flour, white sugar, brown sugar, sweetened coconut, baking soda, and salt together in a large bowl until well combined.
Melt the butter and corn syrup in a small saucepan over medium-high heat. Bring the mixture to a boil for 1 minute then remove from heat.
Slowly drizzle the butter mixture into the oat mixture then mix with a rubber spatula until combined. The mixture will be crumbly.
Whisk together the egg and vanilla in a small bowl until well combined. Drizzle the mixture into the oat mixture and mix until the dough comes together.
Scoop tablespoon sized balls, and place them on the prepared baking sheet 2 inches apart.
Bake for 9-10 minutes, or until the cookies are golden brown and crisp around the edges. Remove from the oven and allow them to cool for 10 minutes before moving them to a cooling rack. Enjoy.
Equipment
Ingredients
- 1 cup old-fashioned oats
- 1 cup flour
- ¾ cup sweetened coconut flakes
- ½ cup white sugar
- ½ cup brown sugar
- 1 tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter
- 2 tbsp light corn syrup
- 1 large egg, room temperature
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- Mix together the oats, flour, sweetened coconut, white sugar, brown sugar, baking soda, and salt together in a large bowl until well combined.
- Melt the butter and corn syrup in a small saucepan over medium-high heat. Bring the mixture to a boil for 1 minute then remove from heat.
- Slowly drizzle the butter mixture into the oat mixture then mix with a rubber spatula until combined. The mixture will be crumbly.
- Whisk together the egg and vanilla in a small bowl until well combined. Drizzle the mixture into the oat mixture and mix until the dough comes together.
- Scoop tablespoon sized balls, and place them on the prepared baking sheet 2 inches apart.
- Bake for 9-10 minutes, or until the cookies are golden brown and crisp around the edges.
- Remove from the oven and allow them to cool for 10 minutes before moving them to a cooling rack. Enjoy.
I must try this they sound quite delicious. Thanks for sharing. Hope all is well, cheers, Diane
They look chewy and very tasty!
I had an oatmeal cookie while out with friends today and said it was good but that I prefer a chewy one. Yours sound like they would be perfect.
I LOVE coconut but no one else in my house does. Wonder if I could sneak some into them with these….
yummy yummy
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