Oatmeal Coconut Drop Cookies
Crisp on the edges, chewy on the inside, these oatmeal coconut cookies are wonderful with a glass of cold milk or a cup of strong coffee. If you prefer to omit the coconut you can replace it with an equal amount of raisins.
Makes: 60Hands-on: 15 minutesTotal: 45 minutesDifficulty: Easy
- 1 cup butter, at room temperature
- 1 cup granulated sugar
- 1⁄2 cup packed light brown sugar
- 2 large eggs
- 1 tsp. vanilla
- 2 cups all-purpose flour
- 1 tsp. cinnamon
- 3⁄4 tsp. baking soda
- 1⁄4 tsp. salt
- 2 cup quick cooking (not instant) oats
- 1 cup shredded sweetened coconut
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- In the work bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, combine the butter, granulated sugar, and brown sugar. Beat on medium speed until well combined and fluffy, about 2 minutes. Add the eggs, one at a time, beating well after each addition, about 30 seconds each, then stir in the vanilla.
- Add the flour, cinnamon, baking soda, and salt to a medium bowl and whisk to combine, then add the flour mixture to the butter mixture and beat on low speed until just combined, about 30 seconds. Add the oats and coconut and stir until evenly distributed.
- Scoop the batter onto the prepared baking sheets by the tablespoon, leaving 2 inches between each cookie. Bake for 10 minutes, or until the edges of the cookies are golden brown. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container for 3 days or in the freezer for up to 1 month.