Imagine biting into a cookie that's crispy on the outside, wonderfully chewy on the inside, with a perfect balance of sweet coconut and hearty oats. These aren't just any cookies - they're a magical combination that will transport you to dessert heaven! Whether you're a baking novice or a seasoned pro, this recipe promises to deliver mind-blowing flavor and texture that will have everyone begging for your secret recipe.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsweetened shredded coconut
- 1 cup rolled oats
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined and no lumps remain. This ensures even distribution of leavening agents.
- In a separate large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer. Beat for 2-3 minutes until the mixture becomes light and fluffy, which helps create a tender cookie texture.
- Add the egg and vanilla extract to the butter-sugar mixture. Mix on medium speed until fully incorporated, scraping down the sides of the bowl as needed.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, which can make the cookies tough.
- Fold in the rolled oats and shredded coconut using a spatula, ensuring they are evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Gently flatten each cookie mound slightly with the back of a spoon or your fingertips to help create an even shape.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers look slightly soft. The cookies will continue to set as they cool.
- Remove from the oven and let the cookies rest on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days. For best texture, keep them in a single layer to prevent sticking.
Tips
- Make sure your butter is truly softened, but not melted - this ensures the perfect cookie texture.
- Don't overmix the dough, as this can make your cookies tough instead of tender.
- Use a cookie scoop for uniform size and even baking.
- Let cookies cool on the baking sheet for 5 minutes before transferring to prevent breaking.
- For extra richness, you can toast the coconut and oats lightly before adding to the dough.
- Store cookies in a single layer to maintain their crisp-chewy texture.
- For maximum freshness, keep cookies in an airtight container at room temperature.
Nutrition Facts
Calories: 130kcal
Carbohydrates: 17g
Protein: 2g
Fat: 7g
Saturated Fat: g
Cholesterol: 20mg
