Get ready to experience a mouthwatering adventure with Vicky Shivy's legendary Coconut Oat Cookies! These aren't just ordinary cookies - they're a perfect blend of crispy, chewy, and utterly addictive treats that will have everyone begging for your secret recipe. With a delightful combination of sweet coconut, hearty oats, and a buttery base, these cookies are about to become your new go-to dessert for every occasion. Whether you're a baking novice or a seasoned pro, this recipe promises foolproof deliciousness that will impress family and friends alike!
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup rolled oats
- 1 cup shredded coconut
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1/2 cup butter, softened
- 1 egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened butter, brown sugar, and white sugar until light and fluffy, using an electric mixer or hand whisk.
- Add the egg and vanilla extract to the butter-sugar mixture, beating until well combined and smooth.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of the dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined.
- Fold in the rolled oats and shredded coconut using a spatula, ensuring they are evenly distributed throughout the cookie dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Gently flatten each cookie dough ball with the back of a spoon or your fingers to create a slight disc shape.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown and the centers appear set.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Ensure your butter is truly softened but not melted - this creates the perfect cookie texture.
- Don't overmix the dough after adding dry ingredients to keep cookies tender.
- Use a cookie scoop for uniform cookie sizes and even baking.
- For extra coconut flavor, lightly toast the shredded coconut before adding to the dough.
- Let cookies cool completely to develop their ideal crisp-yet-chewy texture.
- Store in an airtight container with a slice of bread to maintain moisture.
- For variation, try adding chocolate chips or chopped nuts to the dough.
- Use parchment paper or silicone mats to prevent sticking and ensure easy cleanup.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 17g
Protein: 2g
Fat: 6g
Saturated Fat: 4g
Cholesterol: 15mg
