Oatmeal Cookies
The best oatmeal cookies, EVER! Soft, chewy and absolutely delicious! Packed full of oats, and coconut, these delicious cookies are perfect for your next cookie tray and are freezer friendly.
Yes, you read that right, these oatmeal cookies have coconut in them. Not enough to make them taste like coconut, just enough to give these oatmeal cookies a unique chewy texture. You honestly don't even realize it is there until you see it in the cookie. I have heard so many people say, "I don't even like coconut, but these cookies are so good!" I highly recommend making these cookies with the coconut in them, for the best texture.
I found this recipe many years ago on Pinterest. Since then, I have probably made it a hundred times. It is my husband's favorite cookie recipe. He also likes it with raisins. The recipe is actually from Christina Tosi. Which if you do not know who she is, she is the owner of Milk Bar, and a fabulous baker! Trust me when I say this Oatmeal Cookie recipe is the BEST!
I have stuck to Christina's recipe except for one thing. I like to gently press the cookies down before baking them to make a slightly flatter cookie. This is just a personal preference of mine. Feel free to scoop and bake them just like she does.
The full recipe directions are in the recipe card below.
Butter and Sugars - In a mixer bowl combine the softened butter and both sugars. Mix until creamy, about 2-3 minutes.
Eggs and Vanilla - Add in the eggs and vanilla extract, mixing to fully combine.
Dry Ingredients - Combine the dry ingredients and add them to the wet ingredients. Mix until fully combined. Scraping the bowl as needed.
Scoop and Roll - Scoop out the cookie dough and roll each cookie ball in the powdered sugar. Place on a parchment lined baking sheet.
Bake - Place in a 375° F oven and bake for 10-12 minutes. Enjoy!
Want to make Oatmeal Raisin Cookies? Simply add in your desired amount of raisins when you add the dry ingredients. I have made this recipe several times with raisins, and it turns out perfect every time!
Using softened butter is important when making these cookies. The butter needs to be completely soft at room temperature. This will allow for proper creaming of the butter and sugar. Which helps create the perfect spread and texture to this cookie dough.
Do not overmix your cookie dough. Overmixing will create a tougher dough. Mix just until the flour is fully incorporated.
These cookies can be stored at room temperature for up to 7 days. If they make it that long!
I often double this recipe and freeze half of the unbaked cookie dough. This is a great way to bake cookies whenever you have a crazy without having to dirty up the kitchen,
To freeze the dough scoop and place the cookie dough on a parchment lined baking sheet, untouching, and freeze for several hours. Then place in a freezer bag or container and freeze until needed.
When baking from the freezer simply take the dough out, roll the cookies in powdered sugar and bake for 10-13 minutes.
Not your average Oatmeal Cookie Recipe. This Christina Tosi Oatmeal Cookie Recipe has the best texture! Easy to make and freezer friendly.
- 7 ounces unsalted butter (softened)
- 1/2 cup granulated sugar
- 3/4 cup light brown sugar (packed)
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 cups old fashioned oats
- 3/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/4 cup shredded coconut (unsweetened)
- 3/4 cup powdered sugar
Preheat an oven to 350°F. Line a baking sheet with parchment paper.
In a medium bowl combine the flour, oats, baking soda, salt, cinnamon and shredded coconut. Set aside until needed.
In the bowl of a mixer combine the softened butter, granulated sugar and brown sugar. Cream until light and fluffy. About 3 minutes.
Add the eggs in, one at a time, scraping down the bowl as needed. Mix until fully combined. Add in the vanilla and mix well.
Slowly add in the dry ingredients, mixing until fully combined.
Using a 0.5-ounce cookie scoop, scoop out 24 heaping portions of cookie dough. Once all the dough has been scooped, roll each ball in powdered sugar and place it on the prepared baking sheet. Gently press down on each to flatten the dough.
Place in the oven and bake for 10-12 minutes. Allow to cool for a few minutes on the baking sheet before transferring to a cooling rack to finish cooling. Enjoy!
Thank you for stopping by!