Make Ahead

Coconut Oatmeal Cookies

June 16, 2011
Photo by inpatskitchen
Author Notes

These cookies have been a family favorite for mom baked them, I bake them and my daughters bake them. The little ones love them! These are rich and buttery with a great chew.

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 dried coconut ( unsweetened)
  • 2 cups rolled oats (check if making gluten free)
  • 2 cups AP flour (or white rice flour for gluten free)
In This Recipe
  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.

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See what other Food52ers are saying.

  • Taylor Stanton
    Taylor Stanton
  • nogaga
  • inpatskitchen

Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!