White Chocolate Oatmeal Coconut Cookies

5 from 3 votes

Oatmeal coconut cookies - rolled oats + sweet shredded coconut for a chewy texture with soft centers and barely crisp edges.

Prep Time15

Cook Time10

Total Time20

Course: Dessert, Snack

Cuisine: American

Servings:

Calories: 139kcal

In a mixing bowl, use and electric mixer cream together the softened butter, brown sugar, and white granulated sugar at medium speed for 3-4 minutes until fluffy and creamy, scraping the sides of the bowl as needed.
1 cup salted butter, ¾ cup light brown sugar, ¾ cup white granulated sugar
Add in the egg, vanilla extract, and coconut extract and mix well for 1 minute, until egg is fully incorporated.
1 large egg, 1 teaspoon vanilla extract, 1 teaspoon coconut extract
Add in flour, baking soda, and salt and mix well for about 1 minute until dough is no longer crumbly.
If dough is dry and stiff add a few teaspoons of water.
2 cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon salt
Add in oats, white chocolate chips, and shredded coconut and mix for about 30 seconds, making sure that everything is mixed in well.
1½ cups regular old fashioned oats , ½ cup shredded coconut, 1 cup white chocolate chips

Make ahead and freeze:

Make recipe for dough as directed.
Scoop onto cookie sheet lined with parchment paper close together but so edges are not touching.
Freeze 4 hours or overnight, then place into a freezer safe bag to use later.
To bake thawed: Place cookie dough balls in refrigerator overnight and then onto prepared cookie sheet. Preheat the oven to 350 F and bake as directed in recipe.
To bake while frozen: Preheat oven to 350 F. Place frozen cookie dough balls onto cookie sheet lined with parchment paper or baking mat. Bake for 12-14 minutes or until edges are barely golden brown and the tops are beginning to crack. After 12 minutes check every minute until don