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Coconut Cashew Oatmeal Cookies

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

four coconut cashew cookies stacked

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

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

closeup of a coconut cashew oatmeal cookie leaning on another

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.

three coconut cashew oatmeal cookies stacked

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closeup of an coconut oatmeal cookie leaning on another

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
  • Category: Cookies
  • Method: Oven
  • Cuisine: American

Description

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


Ingredients

  • 1 cup (226g) unsalted butter
  • 1 cup (190g) granulated sugar
  • ½ cup (110g) light brown sugar
  • 2 large eggs
  • 2 teaspoons (10ml) coconut extract
  • 2 teaspoons (10ml) pure vanilla extract
  • 2 ½ cups (350g) all-purpose flour
  • 1 teaspoon (5g) salt
  • 1 teaspoon (4g) baking soda
  • 1 ½ cup (120g) rolled oats
  • 1 cup (75g) sweetened shredded coconut
  • 1 cup (180g) white chocolate chips
  • 1 ½ cup (167g) cashews, chopped

Instructions

  1. Preheat oven to 350°F.
  2. 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.
  3. Add eggs, coconut and vanilla extract. Beat until well incorporated.
  4. In a separate bowl, combine the dry ingredients and slowly add into batter, mixing on low speed until dough starts to form.
  5. Add shredded coconut, chopped cashews and white chocolate chips. Mix until incorporated.
  6. 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.



Nutrition

  • Serving Size: 1 cookie
  • Calories: 192
  • Sugar: 13g
  • Sodium: 117g
  • Fat: 9.9g
  • Carbohydrates: 22.9g
  • Fiber: 0g
  • Protein: 2.9g
  • Cholesterol: 25g

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This post was originally shared on Chef in Training

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23 comments on “Coconut Cashew Oatmeal Cookies”

  1. Avatar photo
    Thalia @ butter and brioche

    wow these look delicious and would definitely be perfect with that bourbon salted caramel ice-cream! thanks for sharing another great recipe!