Chewy Coconut Oatmeal Cookies

These Chewy Coconut Oatmeal Cookies are buttery, slightly crisp on the edges, and delightfully chewy in the center.

Course Dessert, Snack

Cuisine American

Method Bake

Prep Time 15

Cook Time 10

Total Time 25

Servings cookies

Calories 155

Preheat oven to 375F and line 2-3 baking sheets with parchment paper.
Toss the flour, baking soda, and salt in a medium bowl. Set aside.
2½ cups (315g) all-purpose flour, 1 tsp baking soda, ½ tsp salt
Cream the butter, granulated sugar, and brown sugar in a large bowl until well combined. Mix in the eggs and vanilla.
1 cup (227g) unsalted butter , 1 cup (200g) granulated sugar, 1 cup (200g) brown sugar, 2 large eggs, 1 tsp vanilla
Stir in the dry ingredients until almost combined. Add the oats and coconut and mix until just combined.
1¼ cup (120g) old-fashioned rolled oats , 1 cup (80g) unsweetened coconut flakes
Using a medium cookie scoop or tablespoon, roll the dough into balls and place 2" apart onto the prepared baking sheets. Flatten each ball of cookie dough slightly using the palm of your hand.
Bake for 10 minutes or until the edges just start to brown.

Keep cookies in an airtight container at room temperature for up to 5 days.