Oatmeal Coconut Cookies

Oatmeal Coconut Cookies

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Oatmeal Coconut Cookies

Buttery, chewy oatmeal cookies have the perfect soft centers and crispy edges These cookies tick off so many boxes for me. My family claims that they don't like coconut but I can't tell you how many desserts I have made that they fall in love with that contain coconut. The ingredient that I love to use in these cookies is almond extract. The smell is amazing and you will just want to keep getting a whif! The almond extract really takes these cookies to the next level. A few important tips: make sure you chill the dough for at least 30 minutes before baking. Use a cookie scoop to make the cookie sizes more uniform. The link to purchase a cookie scoop is at the end of the recipe. This recipe makes 36 cookies, perfect for sharing with neighbours and friends. Send me a message if you have any questions and let me know how the cookies turned out. Take a photo and tag me on instagram @pbonaspoon
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Ingredients
  • 1 ½ cups all purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 1 tsp salt
  • 1 cup sweetened shredded coconut
  • 2 cups large flake oats
  • 1.5 cups unsalted room temperature butter
  • 1 cup granulated sugar
  • ½ cup packed brown sugar
  • 2 eggs at room temperature
  • 1 tsp vanilla
  • 1 tsp almond extract
Directions
Step 1
In a large mixing bowl add all the dry ingredients, whisk and set aside.
Step 2
In a stand mixer with a paddle attachment, add the butter and sugars and mix on medium until blended, about 1 minute.
Step 3
Add the eggs on a time to the mixer and continue to keep the mixer on low while you add the vanilla and almond extract.
Step 4
Turn off the mixer and slowly stir in the dry ingredients until all the dry ingredients are fully incorporated.
Step 5
Cover the bowl with plastic wrap and refrigerate the cookie dough for 30 minutes or up to 3 days.
Step 6
Preheat the oven to 350 ℉
Step 7
Line 2 cookie sheets with silpat baking mats or parchment paper.
Step 8
Use a medium cookie scoop and ensure that the cookies are placed about 2-3 inches apart. I baked 9 cookies at a time on each sheet. I like to bake my cookies one cookie sheet at a time on the middle rack.
Step 9
Bake cookies for 9 minutes. Remove from the oven and let sit for a few minutes before transferring cookies to a cooling rack.
Step 10
Store cookies in an airtight container for up to 1 week or place in a freezer safe dish or bag and freeze cookies for up to 3 months.

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