Farm Journal's Oatmeal Coconut Crisp Cookies

Indulge in the nostalgic charm of Farm Journal's Oatmeal Coconut Crisp Cookies—a delightful combination of hearty oats and sweetened shredded coconut that creates a perfectly crisp and chewy treat. These classic cookies come together effortlessly with pantry staples like butter, brown sugar, and vanilla, making them an ideal go-to recipe for any occasion. A quick 20-minute prep and 10-minute bake time mean you'll have 36 golden, buttery cookies ready to enjoy in no time. Perfectly balanced with a tender center and irresistibly crisp edges, these cookies are perfect for sharing or savoring alongside a cup of coffee or tea. Whether you're baking for a family gathering or looking for a satisfying snack to have on hand, this easy oatmeal coconut cookie recipe is a timeless favorite sure to impress.

Nutriscore Rating: 45/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 36

Ingredients

• 1 cup unsalted butter
• 1 cup granulated sugar
• 1 cup brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1.5 cups all-purpose flour
• 1 teaspoon baking powder
• 0.5 teaspoons baking soda
• 0.5 teaspoons salt
• 3 cups quick-cooking oats
• 1 cup sweetened shredded coconut

Directions

Step 1

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or lightly grease them.

Step 2

In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes using a hand or stand mixer on medium speed.

Step 3

Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.

Step 4

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Step 5

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.

Step 6

Stir in the oats and shredded coconut by hand using a spatula or wooden spoon until evenly distributed.

Step 7

Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.

Step 8

Bake each batch in the preheated oven for 8-10 minutes, or until the edges are golden brown and the centers look slightly soft. Do not overbake.

Step 9

Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Step 10

Store the cookies in an airtight container at room temperature for up to one week, or freeze for longer storage.

Nutrition Facts

Serving size	(1079.4g)

Amount per serving	% Daily Value*
Calories	4247.1

Total Fat 149.3g	0%
Saturated Fat 83.4g	0%
Polyunsaturated Fat g
Cholesterol 620mg	0%
Sodium 2655.9mg	0%
Total Carbohydrate 693.4g	0%
Dietary Fiber 34.9g	0%
Total Sugars 378.5g
Protein 65.0g	0%

Vitamin D 82IU	0%
Calcium 358.0mg	0%
Iron 21.0mg	0%
Potassium 1585.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.7%

Protein: 5.9%

Carbs: 63.4%