Coconut Oatmeal Cookies

By • June 16, 2011 • 5 Comments

62 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: These cookies have been a family favorite for years...my mom baked them, I bake them and my daughters bake them. The little ones love them! If you're gluten free use white rice flour instead of all purpose.inpatskitchen

Makes about 3 dozen cookies

  • 1 cup ( 2 sticks) unsalted butter
  • 2 cups light brown sugar
  • 2 eggs, well beaten
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • A pinch of salt
  • 1/2 cup chopped walnuts or pecans
  • 1/2 cup shredded coconut ( unsweetened)
  • 2 cups rolled oats (check if making gluten free)
  • 2 cups AP flour (or white rice flour for gluten free)
  1. Cream the butter and sugar together, then incorporate the beaten eggs. Beat in the baking powder, baking soda and salt.Stir in the coconut, oatmeal, flour and chopped nuts. Chill the dough for about 30 minutes.
  2. After chilling, divide the dough into 3 equal pieces and then shape each piece into "logs" about 9 inches long. Wrap the rolls separately in waxed paper ( or parchment) and chill them overnight.
  3. When ready to bake, pre heat the oven to 350F, slice the logs about 1/4 to 1/3 inch and bake on a parchment lined ( or Silpat ) baking sheet for 12 to 14 minutes.
Jump to Comments (5)

Tags: kid-friendly

Comments (5) Questions (0)

Default-small
Default-small
Port2

over 3 years ago nogaga

Cranberries sound good too... I really loved these. Here are the comments I submitted: These are very cool and well-conceived cookies. When you have fully whisked the butter, sugar and eggs together it appears certain the batter won't be able to absorb the rice flour, coconut, walnuts AND rolled oats—but lo and behold, it does! They come together to form perfect and convenient logs. (I think it'd be a great idea to keep one of these at the ready in the freezer at all times!) I wasn't sure how thick the slices should be, and I think I went a little on the too-thick side, but it didn't appear to have caused great harm. Mine turned out more golden than inpatskichen's and it just took a few more minutes for them to be ready. At 12 minutes on the dot my kitchen was suffused with a wonderful, rich scent! The result is wonderful. My favorite part about these cookies, apart from the fact that once you've got your logs frozen they take mere minutes to be ready, is that they are both very rich and light as clouds. As inpats kitchen says, they are not as dry as other oatmeal cookies; they are absolutely delectable. One note: instead of slicing right though these need to be gently sawed so as not to crumble when still frozen.

Dscn3274

over 3 years ago inpatskitchen

Again thanks...I "fixed" the recipe (sorry about that) For a while it was showing as an EP, but I guess someone changed their mind. Probably in that computer glitch!!

Port2

over 3 years ago nogaga

I'm sure its the glitch. In any event, these are great and I will be making them again. Many thanks for the recipe!

Dscn3274

over 3 years ago inpatskitchen

Sounds good! Friend Gigi26 adds dried cranberries and they're a hit in her family...Thanks for your kind words that seem to have disappeared from the head notes!

Port2

over 3 years ago nogaga

These were a big hit, inpatskitchen! I loved making them, and several people loved eating them. I have one question: what do you think of adding about a 1/4 cup of cacao nibs to these cookies?