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These chewy oatmeal coconut cookies are loaded with raisins and flaked coconut, perfect for chewy cookie lovers, I promise! I have probably mentioned my dad’s penchant for very chewy treats before and his version of the Vanishing Oatmeal Cookies that he has fine-tuned to cookie perfection. This cookie recipe is the result of my mission to make one helluva chewy cookie for him.
Chewy Oatmeal Cookies
I figured you needed large flake oats, flaked coconut, and of course, chewy raisins combined to make the chewiest cookies possible. And yes, what was churned out of my oven at the end of my cookie testing was one tasty, jaw-ache-inducing cookie!
Flaked Coconut
This is the real secret to the chewy texture of this cookie. Flaked coconut is larger and tougher than shredded, and gives these the perfect texture. You can use sweetened for a sweeter cookie, or unsweetened. Try both and see which you prefer!
Raisins or Chocolate Chips
Because I was testing out my recipe, I tried out both chocolate chips and raisins in these cookies. I couldn’t tell you which I preferred because, hey, can you ever go wrong with chocolate? And the raisins made it super chewy, which was a good thing. This is totally a personal preference, as either will bake up great.
More Oatmeal Cookie Recipes
How to Store
Store these in a sealed container at room temperature for up to 5 days. If you want them to soften up, place a piece of bread into the container with them. To freeze, place them into a freezer-safe container or bag and freeze for up to 3 months.
Make sure to underbake these for the best chewy texture! This recipe has been on my website for almost 10 years now, I’ve updated it with new photos – and it still passes the test of time and these are still simply fantastic cookies.
Happy Baking!
Karlynn
Chewy Oatmeal Coconut Cookies
- Prep Time
- 20 minutes
- Cook Time
- 15 minutes
- Total Time
- 20 minutes
- Course
- Dessert
- Cuisine
- American
- Servings
- 36
- Calories
- 184
- Author
- Karlynn Johnston
Ingredients
- 1 cup butter
- 1 1/4 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white sugar
- 1 cup brown sugar
- 2 large eggs
- 2 cups flaked coconut
- 3 cups large flake oats
- 1 1/2 cups raisins or chocolate chips
Instructions
- Preheat your oven to 350°F. Line two baking sheets with parchment paper and set aside.
- In the bowl of a stand mixer with a paddle attachment, or with a hand mixer, cream together your butter and sugars until the mixture is light-colored.
- Add in your eggs one at a time, beating until fully incorporated.
- Whisk the flour, baking soda, and salt together in a large bowl. Beat the flour mixture into the butter mixture, adding slowly until it's completely incorporated into the butter mixture.
- Add in your coconut and oatmeal, mixing slowly on the lowest setting of your mixer or by hand.
- Choose whether you are going to add chocolate or raisins, and then mix them in until evenly mixed throughout the dough.
- Drop by rounded tablespoonful onto a greased or parchment paper lined cookie sheet and bake for 8-10 minutes until the edges are set and the bottoms are browned. These are best when slightly underbaked to retain their chewiness.
- Store in a closed container at room temperature for 4-5 days or freeze in a freezer safe container or bag for up to 3 months.
Recipe Notes
- You can split the dough in half and do half chocolate chips and half raisin if wanted.
- I prefer to let the coconut, oatmeal, and raisins be the flavors of the cookie, but you can add 1/2 teaspoon cinnamon and 1 teaspoon vanilla if you prefer.
- there is a lot of sugar in this recipe, so use unsweetened medium flaked coconut if you want to cut the sweetness
Nutrition Information
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Anne Perez says
I do not qualify as an experienced baker. The texture of the cookie was fine and believe it would be considered chewy. I found nothing in the way of flavor, however. There was no reference to cinnamon, nutmeg, vanilla, etc. i did like the simplicity, but if I find myself making the cookie again, I will use some kind of flavoring, even peanut butter flavor liquids drops. Have no idea what seemed lacking.
Wayne Russell says
Very tasty. However, the dough was crumbly and took a good strong grasp to form the ball for baking. Aa an example, my wife would not have the strength to form the pre baking ball. Also my oven took at least 12 minute at 350. I am going to try 375 the next time.
Larry Ness says
Used only brown sugar and reduced by a quarter cup. Added a teaspoon of vanilla and a teaspoon of mixed spice left over from other baking. Very nice cookie moist and flavourful. Took a couple of extra minutes to be done.
wendy loring says
I love this recipe and am on my 3rd batch, but definitely feel like they (1tbsp of batter) take a bit longer than 8-10 minutes at 350. I’m doing 10 minutes this time, but they definitely come out looking like they should be cooked more. I am hoping they continue to cook on the pan.
Connie Sanzo says
There are two lists of ingredients. In the first, it calls for only 1/2 cup of either raisins or chocolate chips. In the second, it calls for 1.5 cups of raisins. Quite a difference in the amount. Which amount would work better?
DMF says
So perfect! Not too sweet, chewy, yet crisp…I didn’t add the raisins as I didn’t have them..but nevertheless loved them! Definitely will make again.
Amy Wroblewski says
I added cinnamon and a pinch of nutmeg to tell flour mixture. Also added vanilla and used butterscotch morsels. FANTASTIC and addicting!
Claudia says
Way too sweet for my liking. Next time I will likely cut the sugar down to 0.75 cups each. Oddly enough, my cookies took 14 minutes.
Katherine says
I’ve made this recipe about 20 times. I very seldom review or comment on things ordinarily, but these cookies deserve a shout out. Great combo of crisp and chewy. I sometimes add a combo of raisins, Choc chips, and dried cranberries.
Peter says
Congrats, reader. You’ve stumbled on the best cookie recipe on the internet.
Lisa M. says
I was disappointed with the results. I followed the recipe exactly with the exception of a 1/2 tsp. of salt because I had unsalted butter (BTW, recipe did not specify). The dough was very dry and the cookies were dry though I baked them for only 9 minutes. The result was not a “bad” cookie, just wasn’t chewy or moist and I found them to be quite bland. Lots of people seem to love this recipe, but for my taste this recipe left a lot to be desired.
Diane says
Don’t forget to toast some chopped pecans in an empty saucepan and add to the batter..yum!
Debbie says
added a tsp of cinnamon and 1/4 tsp nutmeg Yum as well wished I had thought of nuts too
Sue says
These are by far the best oatmeal cookies ever-I made no changes to this recipe because it is perfect! To me, this is the perfect texture for an oatmeal cookie-chewy, buttery goodness and the coconut makes these cookie perfection. I have been making these for years now and every time I make these cookies, I’m asked for the recipe.
Janet says
Love these cookies!!! I lowered the amount of sugar and added maple syrup instead.
John Duval says
I’m making these for the first time and I’m having to bake them for 19 minutes maybe mine are a little big and 15 on the sheet but at the 10 minute mark they haven’t even started spread I even try 2nd oven same results ????
Laurie says
Can you make the dough and freeze for later?
Laurie says
Why no vanilla in this recipe?
Anna says
There is the flavor of Coconut, raisins, nuts, cranberries, chocolate chips, or whatever else you may add , there is no need for vanilla.
AmyYant says
SO GOOD! I ran out of butter so i substituted with a 1/2 cup peanut butter and it was amazing!
shirleyswitzer290 says
Thank You so much for this fabulous cookie recipe. When we take our Son to McDonald’s to eat,he allwsus has to get a 3pack of oatmeal,raisin,and coconut cookies. Got yours and I’m going to bake them for our evening devotional class on Sunday. Thank You For sharing
nh1028 says
Can you make them without eggs?
Leflopoli says
Just made these and they turned out perfect! Thanks for sharing! As a note, I have a convection oven so I reduced the time to 9 minutes, turning the pan after 5 minutes for an even bake. 🙂 Super chewy goodness!
Thanks4dFish says
Yum, in the oven and smell divine. I only had sultanas so threw them in, some chopped dried apricots would also have gone nicely,
thekitchenmagpie says
Thanks4dFish Mmm apricots sounds like a great idea!
Linda Johnson says
I made these for the 4th of July and everyone loved them.I had bought some very similar at an Amish grocery/bakery and liked them,but wanted homemade.Thank you for a simple yet wonderful recipe. i did use old fashioned oats as this is what I use and they worked great.
thekitchenmagpie says
Linda Johnson So glad that you liked these! Thanks for stopping in!
StefaniaSigurdsonForbes says
I love these -usually we bake cookies then keep 1/2 of the batter to bake later so we have more fresh cookies! For this recipe the batter was a bit dry so we reduced the oats to 2.5 cups and now it is great. With chocolate chips these taste like macaroons!
thekitchenmagpie says
StefaniaSigurdsonForbes Chocolate chips in this sound fabulous!
Karlynn Johnston says
That sounds fabulous too!
Angie says
Thanks! These are exactly what I’ve been craving, I did my batch with golden raisins and mini chocolate chips
thekitchenmagpie says
@Angie Hoped you liked them!
Veronica says
Making these tonight for our kids teachers ! Hope they turn out as good as they look ! Thank you !
Terena says
Thank you for this inspiring recipe! I tweaked it just a bit:
I use unsalted butter, so added a pinch of salt, 1/2 teaspoon of cinnamon and 1 tsp of vanilla. Also, I used a tablespoon scoop, and ended up with almost 7-dozen yummy cookies, which I’ll be sharing with family and friends.
thekitchenmagpie says
Terena Thanks for stopping in, I hoped you liked the recipe!
Karlynn says
You have to change ratios and thanks for the great idea! I’ll get on making crunchy ones this week!
Mimilu says
Hi, I love This cookies very much, I had tried once, but the cookies isn’t crunchy ,may I know how to make it crunchy? Thanks
Jackie says
Hi
I see there is no flavoring in these cookies, is there a reason for no vanilla.
Karlynn says
Oh, there’s flavoring! Brown sugar is flavor, the coconut is flavor and the raisins/chocolate chips are flavor. You can most certainly add in vanilla if you wanted, but I was looking for something else in these cookies.
Leo says
I love baking and I after discovering this recipe just the other day I decided to try it out and it was awesome! I halved the recipe and got over 20 cookies out of it. I’ll definately be making it again!