Oatmeal Coconut Cookies
These crisp and delicious Oatmeal Coconut Cookies have a surprise ingredient- Rice Krispies! They are so light and crisp, with wonderful flavor from brown sugar and coconut. You will love them.
Why we Love Them
There are so many reasons to love these Oatmeal Coconut Cookies! Here are a few.
- Simple to Make
- The Rice Krispies lend a uniquely light and crisp texture
- The oatmeal, brown sugar, and coconut flavor combo are perfect together!
Ingredients
You can find the full ingredient listing in the bottom of this post. Here is a quick look at the star ingredients!
- All Purpose Flour
- Salt, Baking Soda, Baking Powder
- Unsalted Butter (we add the salt separately)
- Vegetable Oil (we used canola)
- White Sugar and Light Brown Sugar
- Egg
- Vanilla Extract
- Oatmeal
- Rice Krispies
- Flaked Coconut, sweetened (Sweetened is more moist with a softer texture. Unsweetened is more dry and chewy.)
How to Make Oatmeal Coconut Cookies
- Preheat oven to 375 degrees F and line cookie sheet with parchment paper. (If not using parchment, no need to grease the cookie sheet)
- In medium sized bowl, add all purpose flour, salt, baking soda, and baking powder. Whisk for 30 seconds to blend and set aside.
- In a large mixing bowl, add softened butter, oil, white sugar, brown sugar, egg, and vanilla extract and mix on medium speed just until combined.
- With mixer on low speed, gradually add in the flour mixture. Mix just until combined. (You can also slowly stir it in by hand if you prefer)
- Next, stir in the oatmeal, Rice Krispies, and coconut to combine.
- Drop cookie batter onto cookie sheet, using a small spring loaded scoop or you can roll into balls (walnut size). Moisten fingers and flatten the cookies, or you can use the bottom of a glass.
- Bake at 375 degrees F for 12 minutes or until lightly browned. Makes 5 dozen.
We hope that you enjoy the recipe! Thanks so much for stopping by today. If you give these a try, we would love for you to leave a comment below. Make sure to check out our full collection of dessert recipes!
We have so many more to share with you, including a great recipe for ginger snap cookies, peanut butter oatmeal chocolate chip cookies, and banana oatmeal chocolate chip cookies!
Oatmeal Coconut Cookies
Ingredients
- 1¾ cup All Purpose Flour (211g)
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 stick unsalted butter, softened (113g or 1/2 cup)
- ½ cup vegetable oil (we use canola) (107g)
- ½ cup sugar (100g)
- ½ cup light brown sugar (108g)
- 1 large egg
- 1 teaspoon vanilla extract (4g)
- 1 cup oatmeal (89g)
- 1 cup Rice Krispies (30g)
- 1 cup coconut (we used sweetened, flaked) (35g)
Instructions
- Preheat oven to 375 degrees and line cookie sheet with parchment paper. (If not using parchment, no need to grease the cookie sheet)
- In medium sized bowl, add flour, salt, baking soda, and baking powder. Whisk for 30 seconds to blend and set aside.
- In a large mixing bowl, add softened butter, oil, white sugar, brown sugar, egg, and vanilla extract and mix on medium speed just until combined.
- With mixer on low speed, gradually add in the flour mixture. Mix just until combined. (You can also slowly stir it in by hand if you prefer)
- Next, stir in the oatmeal, Rice Krispies, and coconut to combine.
- Drop cookie batter onto cookie sheet, using a small spring loaded scoop or you can roll into balls (walnut size). Moisten fingers and flatten the cookies, or you can use the bottom of a glass.
- Bake at 375 degrees F for 12 minutes or until lightly browned. Makes 5 dozen.
