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.
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!
- 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 )
- 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?