Thin and Crispy Oatmeal Coconut Cookies

Thin and Crispy Oatmeal Coconut Cookies

If you like a more fluffy oatmeal cookie, play around with the flour/oat ratio a bit (I’d add 1/4 cup flour and a dash of extra oats and see what happens). If you’re not a fan of coconut, leave it out and increase the amount of oats to 2 cups (instead of 2 as called for below).

Adapted from: Cook’s Illustrated


1 cup flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
14 T unsalted butter, softened, but still cool (65 degrees)
1 cup sugar
1/4 cup light brown sugar
1 large egg
1 tsp vanilla extract
2 cups old fashioned rolled oats (use Quaker Old Fashioned for best results)
1 1/4 cups sweetened coconut


1. Adjust oven rack to middle position and heat oven to 350. Line 3 large baking sheets with parchment paper. Whisk flour, baking powder, baking soda, salt in medium bowl.
2. In standing mixer fitted with paddle, beat butter and sugars at medium-low speed, about 20 seconds. Increase speed to medium and continue to beat until light and fluffy, about 1 minute longer. Scrape down bowl with rubber spatula. Add egg and vanilla and beat on medium low until fully incorporated, about 30 seconds. Scrape down bowl again. With mixer running at low speed, add flour mixture and mix until just incorporated and smooth, 10 seconds. With mixer still running on low, gradually add oats and coconut and mix until well incorporated, 20 seconds. Give dough final stir with spatula to ensure no flour pockets remain.

3. Divide dough into 24 portions, each about 2 T, then roll between palms into balls. Place cookies on prepared baking sheets, spacing them 2 1/2 inches apart, 8 dough balls per sheet. Using fingertips, gently press ball to 3/4 inch thickness.
4. Bake 1 sheet at a time until cookies are deep golden brown, edges are crisp, and centers yield to slight pressure when touched, 13 to 16 minutes, rotating sheet halfway through. Transfer baking sheet to wire rack; cool cookies completely on sheet.