So, now that we’ve got you all set up with your oven thermometer and your silpat liners, let’s bake something!
As I’ve mentioned a million times, I really love to bake. Cookies are my favorite things to bake, and I have quite a number of recipes that are in my regular rotation. If you are looking for a true measure of my baking-related insanity, I will tell you that I personally baked all of the favors that were distributed at my wedding. For just over 200 people. No one ever said I was sane.
I’m sure you’ll be shocked to hear this… but I really like taking cookie recipes and tweaking them to suit my personal preferences. For the record, I like my cookies chewy (crispy cookies are an abomination), I like them small-to-medium sized, I don’t enjoy large chunks of chocolate (I prefer to use the mini chocolate chips, when I use chocolate), and white chocolate is a foodstuff whose existence I staunchly refuse to acknowledge. My dedication to the perfect cookie is such that I will willingly make several batches of a recipe, tweaking ingredients here and there, until I am satisfied. Thankfully, I work in an office full of dudes, and a plate containing 4 dozen cookies will last approximately 6-7 minutes in our office kitchen… so I have no problem getting rid of experimental batches.
These cookies are a recipe that I came across (on Pinterest, duh) sometime last fall. It was almost a perfect marriage of two of my favorite cookie recipes (an oatmeal cookie, which I usually add heath bits to, and a chewy coconut cookie), so I decided to change a couple small things up – and I LOVED the result. These cookies made it on to my yearly list of Treats I Shall Bake For Christmas, which is kind of a big deal. Just WRITING about them is making me hate myself for not bringing some to work as a snack today!
Anywho, since the Southern belle herself will be flying in to visit me this evening (kindly refrain from reminding her that it’s SNOWING here, as this news has already sent her into a fit of rage), I did some baking to welcome her. Crist has been known to threaten my personal safety when she feels that it’s been too long since she received a shipment of baked goods, so I knew better than to invite her into my house without freshly-baked cookies to serve. Please also note that these cookies have a long, crazy name – as any good Southern woman does.
Brown Sugar Oatmeal Coconut Chewies
1 cup butter, slightly softened
1 1/4 cup brown sugar, packed
3/4 cup sugar
2 tsp vanilla extract
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 1/4 cups all purpose flour
1 cup quick cooking oats
1 1/2 cup shredded, sweetened coconut
1.) Preheat oven to 350°. Cream together butter and sugars, until they are well-combined.
2.) Add one egg and mix until it’s fully incorporated. Then add the second egg, and the vanilla, and mix until everything is evenly incorporated.
3.) Add baking soda, baking powder, and salt to the wet mixture. Mix until well-distributed.
4.) Add about 1/2 your flour, and mix until the flour is JUST incorporated. Scrape down the sides of your bowl, and then add the second half of your flour, mixing until just incorporated. You don’t want to overmix here, or you’ll end up with tough cookies.
5.) Add oats and coconut, mixing until they’re (say it with me) JUST incorporated.
6.) Roll dough into balls, or use a cookie scoop to evenly portion out the dough (I have no idea what size the cookie scoop is that I use, in terms of ounces or tablespoons or anything – but it’s about 1.25″ across, and makes a cookie that’s about 2.5″ across). If you are rolling the dough by hand, you’ll want a ball that is a little over an inch in diameter, and this should give you about 6 dozen cookies.
7.) Place the dough balls on a baking sheet lined with parchment or a silpat liner, leaving about 2″ between each cookie. Bake for 8-10 minutes, until the edges are veeeery lightly brown, but the center is still light in color and puffy. This will result in a very moist, very chewy cookie.
8.) Let the cookies cool on the baking sheet for about 5 minutes, then move them to a cooling rack. Once they’re fully cooled, they can be stored in a ziploc bag or airtight container for up to a week.
These honestly might be my favorite cookie ever. Super chewy, lots of great coconut flavor, not too overwhelmingly sweet or heavy. I have been known to plow through half a dozen of these bad boys in half an hour, and I am not ashamed to admit it.
For my company’s Christmas potluck, I made these into cookie sandwiches. I made a cream cheese frosting (two 8oz bars of cream cheese, softened, 1 stick of butter, softened, 1 cup of powdered sugar – blend well, and add more powdered sugar if you don’t think it’s sweet enough!), and just piped a big blob of the frosting onto the underside of one cookie, and sandwiched it with a second! They were SO. GOOD. Everyone in my office loved them, and I would definitely make them again.
I can hear you adding these to your To Do list already,
OMG I am cold already.
Listen: you will not have the opportunity to even EXPERIENCE the Michigan coldness (or eat these delicious cookies) if you don’t stop commenting on our blog while driving. I would like you to arrive in one piece, please.
second time making these!. always come out perfect. I have even used them to make ice cream sandwich’s soooo good!
If you need me, I’ll be waiting by my mailbox for a shipment of these.
Love a good oatmeal cookie and these look incredible. I’m slightly ashamed to admit, though, that I don’t like coconut. Would it work without coconut or could I substitute something else?
Y’all have fun this weekend and stay warm!
If you don’t like the coconut, you can just put in an extra cup of rolled oats in place of it… and then you can always add something extra (chocolate chips, dried cherries, etc) to fancy them up a bit!
Butterscotch chips in lieu of the coconut, or even as an addition, as in my case, because I LOVE coconut 🙂
Just made these and my family doesn’t like coconut, so I substituted mini chocolate chips…..AMAZING!
I love that someone figured out what the substitute should be!!! We can’t eat coconut due to an allergy, but chocolate chips would be (in your words) AMAZING!
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Yumm!! I must try these
Did you use a mixer or did you mix by hand?
And did you use sweetened coconut?
I use a mixer, but you could definitely mix by hand (just make sure your butter is a little softer, so you don’t break your arm, trying to combine it with the sugar)!
And yes, I use sweetened, shredded coconut.
I used unsweetened and they have to be one of the best cookies i have ever made! Thanks for sharing on Pinterest.
I used unsweetened coconut and they were still amazing! I subbed out .5 teaspoon of the vanilla extract for almond extract and added 1/4 cup crushed almond slices. It gave an amaretto feel to them. yum! thanks so much for sharing the recipe.
Ooh, I like the idea of adding almonds! I’ll have to give that a try 🙂
I am going to make these with chocolate chips added.
They will be delicious with chocolate chips! You could also add something like dried cherries, or cinnamon chips!
Mmmmm yummy!! I can taste them already
Everything you said in your second(?) paragraph about how you like your cookies describes my preferences to a tee! Awesome, lol! And I’m so glad you posted this recipe – I used to make these waaayyy back when I still lived at home, had forgotten all about them! They’re sooo good! Thanks!
I made these cookies today! I added some chopped pecans and the only coconut I had was tinted green from an Easter project, so the cookies look slightly ill. I also must have under cooked them because they are extremely limp and sad. On the bright side, they taste delicious and because of their green color, no one else will eat them so I will get to enjoy the whole batch by myself!
Green coconut is a trick I might have to try – a great way to keep them all to myself! 🙂
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I just found out last week that I am pregnant with my 3rd baby. I have made a habit of bringing treats to midwife’s office every time I have an appointment. I was going through my pinterest dessert board and came across this, I love coconut and I love oatmeal, so I thought “why not?”. And…..mother of all that is good and holy! These are the best cookies I’ve ever eaten! Seriously! Oh man, I’m going to make these again! I made them gluten free because I’m giving some to my friend who’s watch my kids for my “baby doctor” appointment and they are PERFECT!!!!! MAKE THEM!!!
Congratulations on your pregnancy! So exciting 🙂 and I’m sure everyone in your midwife’s office LOVES you for all the treats. Glad you loved the cookies, they are my favorite, too!
Made them for the girls at work. We loved them. So easy to make!
Perfect! They are as good as you said they were. Make them just like the recipe. I always use old fashioned oats instead of quick. They seem to always substitute.
Made these today and loved them! I was out of butter so I substituted 1/2 c coconut oil instead. Yummo!
The coconut oil is a GREAT idea! I’ll have to try it out soon 🙂
Hello I made these cookies today, Unfortunately mine fell flat (still tasty though lol). I think that I am going to freeze the remainder of the batter and try again. It might be too hot in my kitchen. Or have you heard any other reason why they would fall flat?
I find that the cookies tend to fall flat either when the dough gets too warm (from a hot kitchen, putting them on to an already-warm baking sheet, etc), or when you haven’t used quite enough flour. My suggestion would be to roll them into balls, and then refrigerate them for 10-15 minutes or so before baking, and also to double check to make sure you’re measuring the flour accurately and getting enough!
Hopefully those two things will solve your problem – they’re still a relatively flat cookie, but they should have SOME height to them! Good luck!
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These sound so much like my very favorite coconut-oatmeal cookies that my mother used to bake. Her recipe calls for shortening, though, and I’ve been trying to avoid it. When I saw that your recipe uses butter, I had to give it a try. They turned out great! I used old-fashioned oats without any problems.
I have one mother-inspired tip that will made them even better. My mom would dip the bottom of a glass into a bowl of water and then a bowl of sugar. Then she would slightly flatten the cookie dough ball on the pan with the sugar-coated glass (redipping into the sugar each time and the water just as needed). It adds a crisp sugar glaze to the top that makes these cookies my absolute, all-time favorite!
I love the idea of sugaring the tops of the cookies! I will definitely have to give that a try sometime 🙂
i just pulled the first pan out of the oven…. so freakin tasty. i did use the 1/2 cup coconut oil in place of butter & i also only had steel cut oats. i cooked 1 cup of steel cut oats in 1/2 can organic cocnut milk for 10 mins & added to recipe as called for. turned out great! texture is perfect…. now why dont i have any milk to dip ??
I love the idea of using coconut oil in place of butter- I’m sure it really intensifies the coconut flavor! Thanks!
I made some cookies last week very similar to these. The recipe was from one of my grandmas. I found something on Pinterest about framing family handwritten recipes for kitchen decor. My sister sent me this handwritten recipe. Figured I’d better try it if it was going to be on public display. It’s delish!
Best cookies. EVER!
These cookies are so yummy!!! I loved the coconut flavor in them!
Made these tonight and they are DELICIOUS!! Easy & Delicious, what more can you ask for….just sayin!
I tried this recipe and I loved it 🙂 Is yummie!!!!
I just made these and I am sometimes baking challegened but they turned out perfect so anyone can make them! I added chocolate chips to them, otherwise followed the recipe as is. Delicious!
Found this on Pinterest. They look AMAZING! I will definitely be making these. The only problem is nobody in my family likes coconut except me. (And I LOVE coconut.) Oh well! Their loss and more for me!
i made these the other day and while they were still very tasty they stayed puffed up. they never flatten at all. why would this be?
Just tried making these…You have come up with the perfect cookie recipe! I hope there are still some left when my kids get home tonight!
Thank you so much for your kind words! I’m so glad you enjoyed them 🙂
These are AMAZING. 2 of my favorite things!!!! I used unsweetened coconut and split the recipe in 1/2 because there are only 2 of us. Now I wish I made the entire batch!!! So freaking good!!!! And easy!! Thank you!!!
I just got done making these …. YUMMY!!!! I think these will be a hit with my friends and family at the holidays. Smells like my mom’s kitchen back home in Michigan right now in my house. I hope I don’t sit down and eat them all myself right now.
My advice: never allow yourself to be alone with the cookies! Next thing you know, there’s only one left, and you’re suffering from a massive sugar coma 🙂
BEST COOKIES I HAVE EVER MADE. I came across these cookies on pinterest when looking for a recipe for a cookie exchange that I am hosting. Let me tell you they are DELICIOUS but I am crazy about coconut so I might add a little more in the next batch 😉
How many cookies does this recipe make? I want to make them for a cookie swap. Thanks!
I typically use a 2t cookie scoop (or roll the dough into balls that are a bit bigger than an inch across) and I get about 5 dozen when I make them that size. Good luck!
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Hi there, i made these cookies last night and although the they taste delish, they didnt turn out as chewy and didnt flatten out as they are in your pictures. What could I have done wrong? Too much flour prehaps?
The weather (specifically the humidity) can have a lot of effect on the way the cookies do or don’t flatten, so that will always vary a bit.
As for a lack of chewiness, my first thought is that they’re a bit overbaked. The very edges should be JUST brown, and the rest of the cookie should still be light in color, and basically look undercooked. Once they’re fully cooled and firm up a bit, they should be nice and chewy! Good luck!
omg ..made these for my cookie exchange this year…sooooo good…my husband hates I mean hates coconut and I didn’t tell him it was in these cookies and he couldn’t even taste it…I have to admit I love chewy cookies so I added toffee chips and it made them to die for!!! have made four more batches!!!enjoy..best cookie ever..
A friend of mine made these and they were amazing. I made them and they were fluffy, not flat and stuff, not chewy! 😦 I only baked them for the least amount of time but they didn’t look anything like yours. I am one sad cookie maker…..
Have no clue how I screwed this simple easy delish recipe up.
SO good. they aren’t overly sweet and they are the perfect texture. thank you for sharing!!
Just made these. They are awesome!!!
Just made these and they’re chewy delicious! I couldn’t leave well enough alone and added a few drops of coconut extract. Sweet coconut heaven!
anyone know the calorie/fat count for these??
I actually have that info… I calculated it assuming that you get 6 dozen, 2″ cookies out of one batch of dough (which is what I usually get, using a 2t cookie scoop). For 6 dozen cookies, each one has 72 calories, 3.2 grams of fat, 10.3 grams of carbohydrates, and .8 grams of protein. Hope this helps!
(I calculated this info using the recipe builder portion of the “Lose it!” iPhone app.)
Just made these tonight. They were wonderful with some added finely chopped walnuts.
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I like to tweak things in my kitchen too. Sometimes things don’t work out exactly as planned. i.e. my persimmon bars were more like sticky-gooey persimmon bread pudding. Still good, just not what I was striving for. I have these in the oven as we, ahem, speak. Mine are not flattening out at all. They are turning into Cookie Balls.I exchanged the flour for cococnut flour. hmmm. oh, I also added a teaspoon of chia seeds. They are crumbly and moist but dry if that makes sense. The coconut flower gives it the coconut taste without the little shreds which I don’t like.
anyone try whole wheat flour in these?
I’ve never tried them with whole wheat flour, but a good rule of thumb is not to replace more than half of the all-purpose flour with whole wheat. If you replace more than half, you’re likely to end up with cookies (or other baked goods) that are tough and kind of hard! Good luck!
These are so so so yummy!!
Made these tonight! Saw on pinterest! They are delicious!!! Very similar in taste to Anzac Biscuits (from New Zealand and Australia). Super easy. This recipe is a keeper! Thank you!
I made these and absolutely loved them! My fiance is a cookie fiend, and I have trouble making different kinds of cookies. I have featured your recipe on my own blog, with a link directly back to you. I found your recipe on Pinterest, and have repinned it so that your fantastic recipe can be spread even farther! Thank you so much!
My mother-in law makes these…only her recipe also calls for 2 cups of Rice Krispies. Add them, you won’t be disappointed! And funny coincidence, my sis gave them as favors at her wedding too! And to top it off, I win a bake off at my company Christmas party and these cookies won me a Vitamix! By far the best cookies of all time.
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Did you use sweetened coconut?
Yes, I do. I use the sweetened baker’s coconut you find in the baking aisle!
thanks! I’m going to try these this weekend.
Sweetened or unsweetened coconut?
I use sweetened!
Just made these and they are so good!!! I didn’t want to go to the store to pick up coconut, so I just used extra oatmeal.
Yes, I’m adding it to my to do list for tomorrow…hubby is out of town! I found your post on Pinterest (of course!) and it sounds like we have a lot in common! I LOVE to experiment with baking and I put heath pieces in my oatmeal cookies, too! lol Try using chopped mint choc chips, too. Everyone loves that flavor even better! Happy baking! 🙂
That sounds delicious, I will have to give it a try!
Experimenting with recipes (baking AND cooking) is seriously my favorite thing to do… I keep a note on my phone for the ideas that strike me at bizarre times, so I don’t forget them 🙂
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Omg I am in love with these cookies ~ they are wonderful and are Feinstein a keeper for sure !
I just made these last night! They’re AMAZING! Even my siblings who don’t like coconut are obsessed! A new family favorite! Thank you!! (:
Do you think I can use Wheat flour?
You could use wheat flour, but I don’t recommend replacing more than half of the all-purpose flour with whole wheat… You still need some all-purpose to keep the cookies from being tough and hard. Good luck!
Do you think I can use Wheat flour? my email in the previous post is wrong, sorry!
These cookies were absolutely delicious! Nice and chewy! Thank you 🙂
My mom always use to make these… but we called them “Boston Cookies”. They are super good!
I just made these with spelt flour instead of regular flour. I also dotted 4-6 Smarties on top as I didn’t have any coconut, and I know my daughter will love the colorful polka-dotted effect. They turned out absolutely perfectly! Flat and chewy with a slight crisp around the edges and not sickly sweet.
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I just made these today and we loved them! I added some mini chocolate chips to some, white chocolate chips to others and butterscotch chips to some more. I did keep most of them plain though! Thanks so much for the yummy recipe! I shared it on my blog, with credit and a link back to you of course! I hope you don’t mind! If that’s a problem, just let me know! Here’s the link of you want to check it out: http://gigglinggunnells.blogspot.com/2013/03/brown-sugar-oatmeal-coconut-chewies.html
I don’t mind at all! Thank you very much for linking back to the original post, I appreciate it. I’m glad you enjoyed the cookies so much!!
Not a problem! Thanks for the yummy recipe! 🙂
Wow!!! I have been looking for this recipe for ever. I had these cookies when i was a kid and could not remember exactly what was in the recipe. I found this recipe on pintrest today, and got my teenager (who has been bugging me for a week to bake something) to make them tonight. They are a big hit. I have already had 2 and a half and I want more…. Thank you sooooo much.
I made these a couple of weeks ago for a family dinner that I hosted! They were an instant favorite! I think I was left with 4 at the end of the night, and those were eaten for breakfast the following morning by my 4 year old daughter!!! I’m now baking my second batch to share with my girlfriends at book club tomorrow night…. although I may have to hide them from my husband and three kids, otherwise there may not be any left by then!!! Thank you for sharing this delicious recipe!!!!
Made them tonight in different sizes and they were delicious. I added chopped pecans in the last dozen and they were awesome! Thank you for the recipe. I know my co-workers will thank you too!!
I love coconut, and after reading all the love in the comments, decided to try them. I don’t get it. I followed your recipe to a T, and mine just did not turn out like yours. They’re fluffy and chewy, but I can’t taste the coconut at all. I used sweetened kind, too. They’re ok, but I think maybe there’s too much oatmeal in them. I’m going to try another batch with just coconut and no oatmeal and see what happens.
I am impatiently waiting for these babies to cool! I love substituting different ingredients for butter to attempt to make baking just a wee but healthier. I used coconut oil instead of butter. We will see how it goes. It’s amazing in chocolate chip cookies. We shall see! Thank you for the wonderful recipe!
These are literally the best cookies I have EVER made. I love to bake and so I am always making something new. I am not even a huge fan of coconut but these cookies are amazing. They are so moist and chewy and delicious. The texture is what gets me most. I added in about a cup of dark chocolate chunks and that definately adds a nice touch. Thanks for sharing this recipe!
I have made these several times. This will be my go to recipe for cookies from now on. You can use this for chocolate chip cookies also.
I am going to try these with dryed cut up apricots next time. Diffently a keeper and and a go to recipe. Thanks for sharing.
Oh!!!! I am sooooo trying these tomorrow for Sunday school!
This recipe sounded to good to be true, especially for a coconut lover, brown sugar lover, oatmeal cookie lover and….a lover of cookies In general! After making this for the first time I was overwhelmed with the soft sweet chewiness of this cookie. I was in love, my new favorite recipe of all time. With each bite you can taste each ingredient. One,months later and on my fourth time making it, I felt I had to share my admiration to the creator of the holy grail of cookie recipes. Thank you for not being selfish by keeping this recipe to yourself! (something I might of done, lol)
What a lovely compliment! Thank you! I’m so glad you are enjoying these cookies so much 🙂
Just made a batch of these wonderful cookies! Thanks so much for posting the recipe; the only change I made was an addition – I think it’s against the law in Oklahoma to make cookies without pecans (lol), so I added about a cup of finely chopped pecans. Outstanding!!
Made these according to the recipe and they are amazing! Thanks for posting!
I just got finished making these. Tremendous! My husband was burning his fingers getting them off the sheet. I added course chopped pecans to half the batch and that really added some crunch to the soft and chewy texture. But outside that I would not change a thing! Thanks for a new family favorite!
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Just made these for the church mothers day picnic, I’m afraid they’ll be gone before mothers day! They are delicious!!
we are addicted to these cookies. just made my second batch this week.
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I made these with coconut oil instead of butter, wheat flour instead of all-purpose, and butterscotch chips instead of the shredded coconut (but got the subtle coconut flavor from the oil). Even with all those substitutions, these were the absolute best cookies i have ever made. The texture is perfect. I have never commented on a blog recipe before – they were THAT good. Thank you so much for posting!
I’m so glad you enjoyed them – and your substitutions sound fantastic! I’ll definitely have to give your version a try sometime soon. Thanks!
i just found this recipe this morning, i ran to my kitchen to see if i had eveything to make these..i did (thank god,lol) i didn’t put in the coconut since i don’t like it…..these cookies were so yummy i ate 5 before the second tray was out of the oven!
Can I use self-rising flour instead? What would I have to cut out as far as baking powder and salt?
Sarah, I am honestly not sure, as I don’t often use self-rising flour. I would google “substituting self-rising flour for all purpose flour” and see what you come up with! Good luck!
What did you end up doing?? I wanted to make some too but just used all my AP flour on choc chip cookies!! I think you leave out the baking powder and salt???
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I made these with coconut oil and one cup of the flour whole wheat and they are AH-mazing!! My husband loves coconut macaroons and I hate having to use tons of egg whites, but these will probably be his new favorite. Thank you!! I’ll most definitely be trying them with dried cherries next time, btw.
Oh No! these came out perfect and so good. I have had 4 all ready. THANKS
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is it better to use regular butter or unsalted butter?
I always use salted, myself; if you use unsalted, you’ll want to add more salt to the dough.
I just made these with coconut oil and didn’t up the salt amount. The dough was hard to mix (with a wooden spoon) so I omitted 1/2 cup of coconut shreds.
Still turned out great! My 4 year old says they’re the best cookies I’ve ever made.
I’m glad they worked out and that you enjoyed them! 🙂
On Thu, Apr 7, 2016 at 3:39 PM, The Dough Will Rise Again wrote:
The BEST coconut oatmeal cookies I’ve made! Thanks so much for sharing your delicious recipe!
These sound amazing !!!
Wow! Thank you for this recipe! These are the best cookies I have personally ever made. They are just like the perfect cookie should taste. Just the right amount of outside crisp and inside chew! And you’re right- it made about 6 dozen. They were really not too hard to make either since you could just keep adding to the mixer (instead of mixing up the dry stuff separately)…. They are a big hit!.
Hey Jaci, I’m so glad you love them! They’re definitely one of my all-time favorites 🙂
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My crew doesn’t like coconut either…. What would you think about some ripe bananas????
Ripe bananas might be worth a shot – but I think they would likely make the dough too wet. The coconut doesn’t add a ton of moisture, really, and the bananas would. If you decide to give it a try, let me know how it goes!
On Wed, Feb 5, 2014 at 8:33 PM, The Dough Will Rise Again wrote:
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Love these cookies!! Would be awesome if you had a printable recipe!
That feature is at the top of the list, whenever we acquire some wordpress skills 🙂
Excellent recipe. The cookies are delicious and you could easily use raisins, cranberries, nuts, white chocolate chips with it rather than coconut. Your directions were funny and easy to follow. Thanks so much for sharing! It’s rare to find such a gem on pinterest!
Just made these last night and they were fabulous! We were concerned about them being too sweet, so reduced the sugar to 1 1/3 cups- it was just right. I wasn’t sure about the coconut, but included it according to the recipe and found that the coconut give it an extra something that takes it to the next level of deliciousness. Thanks so much for sharing!
Beth, thanks for sharing your modifications! I’m glad they worked out for you, and that you enjoyed the coconut 🙂
On Wed, May 28, 2014 at 9:53 AM, The Dough Will Rise Again wrote:
My 11 year old daughter just made these and wow! The only thing she changed was to add 1 tsp cinnamon. They are some of the best cookies I’ve ever had. Thanks for sharing this recipe. It is our new family favorite.
So this is so weird, I was talking about the best oatmeal cookies I have ever had and they were back in high school, a girl named Susan used to bring them to school. I’ve tried multiple different recipes and can’t ever get the same cookie as hers. They were the best. So I thought with Facebook and all I could find her and get that recipe after years. Unfortunately I found out she passed. Then I came across this recipe and thought thanks Susan. I actually chuckled and asked if she was giving it to me. So in an attempt to remake her delicious cookies, I’m going to try your recipe. Hers were super soft and thin so i’m thinking this is my sign from her. Do you only add 1 cup extra of oatmeal if not using coconut?? Thanks and I hope my story didn’t weird you out but it’s true. I’ll let you know how they taste.
Hey there! It’s funny how the universe sometimes sets things like this in our lap, isn’t it?
Honestly, I have never made these particular cookies without coconut in them. I would guess that you would need one to one and a half additional cups of oats to make up for the loss of the coconut… however, that might make them a little drier than intended, since the coconut does lend a bit of moisture to the dough. Definitely worth a shot, though! Please let me know how they work out… and I hope they’re just like the cookies you remember (or, at least, a new favorite)!
On Tue, Jun 17, 2014 at 2:10 PM, The Dough Will Rise Again wrote:
Just made these cookies today, and they are lovely! Giving them away is almost painful ;). Certainly a new family favorite, thanks so much for sharing!
I just made these using your recipe and they are the BEST cookies I’ve ever had (and made myself). Thank you for sharing!!
I’m in the process if making these and the dough is not firm enough to roll into a ball. Did I do something wrong, or should I chill them for a bit?
I’d definitely try to chill them for a bit. There’s a good amount of butter in them, so if your kitchen is really hot, I can see the dough being pretty loose. If that doesn’t work, something else might be wrong, but I can’t say for sure what. Good luck chilling the dough, and let me know how it turns out!
On Wed, Jul 23, 2014 at 3:06 PM, The Dough Will Rise Again wrote:
Help! I just mixed these up and my dough is too sticky to roll into balls! Should I add a little flour? Refrigerate?
I’d refrigerate the dough for a bit (30 minutes or so)… They’re fairly butter-heavy, so if your kitchen is particularly warm, the dough might get too soft. Hopefully that’ll solve the problem. If not, you could try to add a bit more flour. Good luck!
What is wrong with these non coconut people? Try it, you’ll like it!!!! These are the most scrumptious cookies ever! I love, love, love this cookie!!!!! Will be making these forever and ever!!! Thank you!
Chewiest cookies ever. My husband is not a dessert guy but he loved them! Thanks for the recipe.
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Just made these. Um, amazing!
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I made these tonight and I am eye rolling satisfied. I normally buy Whole Foods oatmeal cookies but they had been burning them lately. So, I was regretfully desperate. These hit the spot! I couldn’t make them all because I would have ate them all. I added mini choco chips along with everything else. Mmmmm!
I made these the other day and you’re right they are sooo good!! I made mine without the coconut thought. I also made some of them into sandwiches and put peanut butter in the middle. So delicious! Thanks for the recipe I will be making these again
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I just made a batch of these cookies, and honestly I am not a coconut fan but my husband is so I made them for him. I had to comment on how amazingly chewy and delicious they came out. They came out better than my Oatmeal Scotchies, and the hubby is very happy with his cookies. Great recipe, easy to make, I am definitely keeping this recipe for my cookie exchange next month.
I’m so glad your husband enjoyed them! I hope they’re a hit at your cookie exchange, too 🙂
On Sun, Nov 8, 2015 at 6:28 PM, The Dough Will Rise Again wrote:
I love coconut and oatmeal so, of course, I pinned these and whipped them up last night. OMGosh! Best cookies ever! I used whole wheat pastry flour and old fashioned oats and they turned out perfectly chewy and delicious just as described. I baked a few for my husband before adding the coconut (I know, he’s an alien) and they turned out perfect, as well, and he scarfed them down. I’m going to try unsweetened coconut next time. They were plenty sweet and I think it will work just fine. Thank you from the bottom of my heart for sharing this amazing deliciousness with the world. And your previous advice about not being left alone with the cookies? Stellar!
I made them with unsweetened coconut. Works just fine! I’d even reduce the amount of sugar by 1/4 cup next time. Awesome recipe!!
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is it possible to add in heath baking bites to the batter?
I don’t see any reason why you couldn’t add them! I think they’d make a delicious addition.
On Tue, Dec 22, 2015 at 11:51 AM, The Dough Will Rise Again wrote:
Yum!!! Thanks for the great recipe. i’m not a coconut fan so I decided to make nutty oatmeal cookies. I added about 1/2 cup extra oatmeal and then about 1/4 each of walnuts, pecans, cashews and almonds. They are so good! Thanks for sharing your recipe.
Lordy, I get angry at Sherman every day. These cookies will be in my oven soon. They bring back an old memory. The South will rise again! Gonna bake these now!
How many cups or ounces of butterscotch chips do you sub for the coconut ? Thanks! Can’t wait to make them!
That’s a bit of a tough question, because they’re not really a direct replacement (the coconut gives some structure to the cookie, where the chips will not). I’ve never tried it, but I’d suggest adding an extra 1/2 to 3/4 cup of coconut (start with a half cup, and see if the dough still seems super soft – if so, add a bit more), and then adding about 3/4 cup of the butterscotch chips. Let me know how it turns out!
On Mon, May 16, 2016 at 6:52 AM, The Dough Will Rise Again wrote:
These are AMAZING! Can’t stop eating them! I think the best cookies I’ve ever hadM my husband agrees.
I find these on Pinterest and made them today. They are seriously fantastic!!! Thanks
Made tonight …only a few tweaks cause im a scratch baker who empties my leftovers into my recipes while cooking to make room for new stuff..lol No eggs so i used a banana for a bonder and sum organic blueberry honey from the farmers market and instead of chocolate chips i used a gevalia bag of instant cocoa for alittle flavor..also poured a heaping scoop of heath bits hiding in the fridge..OMG thank you for this amazingly delicious recipe.. =)
These are awesome the flavor is so good. Mine don’t turn out quite like the pic mine are puffy I think I make the balls to big. Deadly cookies and all the substitutes sound awesome too.
The good news is, no matter what they look like, they still taste delicious! Glad you’re enjoying them 🙂
On Thu, Jan 26, 2017 at 6:37 AM, The Dough Will Rise Again wrote:
They are awesome excellent recipe.
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I add a bag of mini chocolate chips to the batter. These have been my Go-To cookies for a few years. Even people who don’t like coconut, love them!
Can you freeze the dough?
I just wanted to share with you that these ARE definitely THE best cookies ever!!! I’ve made them so many times that I’ve lost count. Today, I’m making one really big one in a pizza pan. Thank you for sharing this recipe
I’m so glad to hear that you love them!! Not gonna lie, a giant version sounds pretty fantastic right about now!
I add a bag of chocolate chip to these amazing cookies, and it is my new “go to” chocolate chip cookie recipe. SOOOO good!
I add 1 bag of semisweet chocolate chips to this recipe, and these are now my go to oatmeal chocolate chip cookies with coconut. SO good! Thank you!
These are my go-to cookies. I’ve been making them for nearly 10 years now and they’re always a crowd-pleaser. Thank you for this delicious recipe.
That’s wonderful to hear! So glad you love them. I haven’t made them in far too long, I should get on that!
On Mon, Apr 18, 2022 at 9:41 PM The Dough Will Rise Again wrote: