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.
Table of Contents
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!
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.
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.
Chewy Oatmeal Coconut Cookies
- Prep Time
- 20 minutes
- Cook Time
- 15 minutes
- Total Time
- 20 minutes
- Karlynn Johnston
- 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
- 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.
- 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
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.