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Coconut Cashew Oatmeal Cookies

By: Beyond Frosting

Published: Jul 10, 2014

Updated: May 5, 2022

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A sweet and salty oatmeal cookie loaded with shredded coconut, cashews and white chocolate chips.

TABLE OF CONTENTS

Ingredients
How to Make these cookies
Get the Recipe

You guys, this cookie…oh my gosh this cookie. It is by far one of my most favorite oatmeal cookies. Now granted I have several other favorites, including my Bourbon Salted Caramel version.

Why do I love these so much? They are so just soft, and the sweetness from the coconut and white chocolate chips and the saltiness from the cashews is the perfect combination.

I have become totally obsessed with coconut covered cashews, which my sister introduced me to. There is a version at Trader Joe’s which is awesome! And there is a less healthy version at Costco, which is coated in vanilla and then toasted coconut. Basically, I bought a Costco jar and half through half of it in one weekend. That’s when I knew I needed to do a coconut cashew cookie!

These cookies use roasted unsalted cashews. If you need to use salted cashews, that’s fine too, but you might want to cut the measured salt in half.

Ingredients

Unsalted butter
Granulated Sugar
Light brown sugar
Eggs
Coconut extract
Vanilla extract
All-purpose flour
Baking soda
Salt
Rolled oats
Shredded coconut
White Chocolate chips
Roasted cashew- I prefer to use unsalted cashews, but either one will work.

CAN I USE QUICK OATS INSTEAD OF ROLLED OATS FOR COOKIES?

Yes, you can use quick oats if that’s all you have. Quick oats tend to absorb more moisture and get a little mushier. So, for baking a cookie, they’re not the best option for the structure of the cookie, but the taste will be relatively the same.

How to Make these cookies

Preheat oven to 350°F
Soften butter in the microwave for 10-15 seconds
Combine and beat the butter with the sugars
Add the eggs, coconut and vanilla extract. Beat until well incorporated.
Combine the dry ingredients and slowly add into batter
Add shredded coconut, chopped cashews and white chocolate chips. Mix until incorporated.
Using large cookie scoop, scoop the dough onto baking sheet, placing 2 inches apart.
Bake for 15-18 minutes
Remove from oven and allow to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool.

CAN I FREEZE THESE COOKIES?

Yes! These freeze nicely! I prefer to place them in an airtight container. If you’re like me, and can’t stay away, thaw one in the microwave for 10-15 seconds before eating.

HOW DO I KEEP THESE COOKIES FRESH?

Store them in an airtight container as soon as they are cooled. You can store them for 3-5 days but I usually like to freeze them if it’s going to be longer than 3 days.

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Coconut Cashew Oatmeal Cookies

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Author: Julianne Dell
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 36 cookies

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Description

A sweet and salty oatmeal cookie loaded with shredded coconut, cashews and white chocolate chips.

Instructions

Preheat oven to 350°F.
Soften butter in the microwave for 10-15 seconds. Combine softened butter with brown sugar and granulated sugar. Beat on medium speed until well combined; 2-3 minutes.
Add eggs, coconut and vanilla extract. Beat until well incorporated.
In a separate bowl, combine the dry ingredients and slowly add into batter, mixing on low speed until dough starts to form.
Add shredded coconut, chopped cashews and white chocolate chips. Mix until incorporated.
Using large cookie scoop, scoop the dough onto baking sheet, placing 2 inches apart. Bake for 15-18 minutes until cookies start to turn light brown. Remove from oven and allow to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool.