Servings: 24 cookies
Calories: 150kcal
Cost: $12
Equipment
- Stand mixer with paddle attachment
- Baking sheet
- Parchment paper
- Large cookie scoop
- Wire cooling rack
Ingredients
- 1 cup butter room temperature
- 1 cup light brown sugar packed
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1 tsp kosher salt
- 1 tsp baking soda
- 1.5 cups all-purpose flour
- 3/4 cup sweetened flaked coconut
- 3 cups old-fashioned oats
- 1 cup optional mix-ins chocolate chips, white chocolate chips, raisins, or walnuts
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix the butter, brown sugar, and granulated sugar together for 2 minutes until creamy.
- Add the eggs, vanilla, salt, and baking soda. Mix for about 1 minute until light and fluffy.
- Turn the mixer to low and add the flour and coconut, mixing until just incorporated.
- Mix in the oats and any optional add-ins until evenly combined.
- Using a large cookie scoop, portion the dough onto the prepared baking sheet, spacing them 3 inches apart.
- Bake for 12-15 minutes until the edges are deep golden brown and the centers have set. Cool on the baking sheet for 3 minutes before transferring to a wire rack.
Notes
Use room temperature butter for easy creaming with sugars. For a dairy-free version, substitute butter with coconut oil or margarine. Add a pinch of cinnamon for an extra flavor boost. Store cookies in an airtight container for up to 5 days; freeze for longer storage up to 30 days. Reshape cookies for a perfectly round appearance after baking for 12 minutes.
Nutrition
Calories: 150kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 30mg | Sodium: 100mg | Potassium: 50mg | Fiber: 1g | Sugar: 8g | Vitamin A: 5IU | Calcium: 1mg | Iron: 2mg
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