You won’t be able to stop with just one of these Chewy Oatmeal Coconut Cookies!
Sometimes we forget, it’s ok to not be perfect. When we share our photos on social media, we always want to share the pretty side.
No one wants to see my messy kitchen, with flour all over the counter, dishes piled up in the sink or my garbage can overflowing. I am a messy baker.
Yes, I make sure those dishes get washed or put in the dishwasher before I go onto my next project. Yes, I will ask 3-4 times for one of the kids to take out the garbage before the dogs get to it.
Yes, I do wipe down my counters probably 4-5 times a day. But then the mess happens again. And again. It’s life. A clean kitchen is one that’s not used enough.
I shared a photo of my freshly baked Chocolate Chip Pecan Cookies on Facebook a few days ago. The photo was unedited, a little dark, taken with my phone, definitely not a “good” photo.
Jennifer left this comment “Thank you for showing cookies that aren’t perfectly sized and shaped ( well, they’re perfect for eating)”
Such a great reminder to me, that I need to share the messes, the failures, the less than perfect side of things, every now and then.
My cookies aren’t perfect. I do use a few things to make my life easier when baking. I use a Medium Cookie Scoop
when portioning out my dough onto my cookie sheet. Yes, it makes the cookies all close to the same size, but it’s also really fast to scoop the cookie dough.
I bake on a Silpat Baking Mat
. I love that the bottoms of my cookies don’t turn dark but even more, I love that I don’t have to grease my cookie sheet or use Parchment Paper
which can get expensive. I store my baking mats right on top of my cookie sheets in the drawer below my oven.
Even using these easy hacks, my cookies will sometimes run together. They’ll spread in an oblong, instead of round shape. Some cookies will be a bit larger than others. Who cares. What matters in the end, is how they taste.
I love a good oatmeal cookie. Oatmeal is good for you. It’s heart healthy. It says so on the can. I’m all about being healthy. I even have a Fitbit
! We’ll talk more about me and my Fitbit another time (and how competitive I’ve become.)
A Chewy Oatmeal Cookie is even better. That’s where the coconut comes in. Not only does it give a great flavor, but it also gives that chewy texture, making a thin, soft, bendable cookie. And these cookies stay soft and chewy, even a few days later (if they last that long.)
And if your cookies aren’t perfect, no one will care.
Connect with Chocolate Chocolate and More!
Facebook | Twitter | Google+ | Pinterest | instagram
Chewy Oatmeal Coconut Cookies
Ingredients
- 1 cup butter, room temperature
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 cups quick cooking oatmeal (can use old fashioned)
- 1 cup shredded coconut (I use Bakers sweetened Angel Flake )
Instructions
- In a large mixing bowl, cream butter with sugars until light and fluffy, about 2 minutes. Add in eggs and vanilla extract and beat again to combine.
- Combine flour, baking soda, salt and cinnamon, then add slowly to butter mixture until combined.
- Add oatmeal and shredded coconut to dough, mixing until incorporated.
- Spoon by rounded teaspoons (or use a cookie scoop) onto a lightly greased baking sheet. Bake in a preheated 350 degree oven for 8-10 minutes, until edges are golden.
- Remove from oven and let rest on baking sheet for 5 minutes before removing to racks to cool completely.
Want more cookies?
50 Cookies to Fill your Cookie Jar
Sour Cream Cookies from Taste and Tell
Oreo Cheesecake Cookies from Table for Two
Lemon Crinkle Cookies from Cooking Classy
Peanut Butter Chocolate Chip Cookies from Yummy, Healthy, Easy
Julie @ Table for Two says
Life is never perfect and glad you can share the imperfections! I need to start showing broken eggs and batter on the floor 🙂 haha – thank you for linking up to my oreo cheesecake cookies! i love the flavors you have in your cookies! hope you had a great 4th of July! xx
Jen @ Yummy Healthy Easy says
These look so chewy and yummy! I need to make them ASAP – pinned! Thanks for the link love, friend!
Vic F. says
Hi-Those look great!- any problem using Truvia Bakers Blend instead of the sugar? will it change the texture? also, do these spread? or did you flatten them?
thanks much ! enjoy your recipes & blog..
Joan Hayes says
You shouldn’t have any problem substituting with Truvia and yes these spread a lot!
Dorothy @ Crazy for Crust says
That’s all so true! We always show the perfect because that’s our job. It’s so not perfect behind the scenes. My house is a mess!
Kayle (The Cooking Actress) says
These cookies are the perfect use of coconut-I love the texture with the oatmeal mmmmmm
Rehoboth says
Wonderful post
Thanks
Laura says
I would hang a framed photo of your messy kitchen in my home, just to thank you for this incredible recipe ♥️. I am not one to leave comments, but omg!
I did tweak it a little and still worked out awesome. I substituted half of the butter for coconul oil and used 1/4 less sugar. Used fresh coconut, toasted it and then pulsed with the oatmeal (because I have picky toddler eaters). The texture is super crunchy ♥️
Krista says
These are absolutely delicious. My kids love them! I use a cookie scoop to measure, then roll into balls and flatten, to get them all round. They are scrumptious, I make them all the time. Thanks for the great recipe!