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A sweet and salty oatmeal cookie loaded with shredded coconut, cashews and white chocolate chips.
TABLE OF CONTENTS
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.
- 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.
MORE OATMEAL CHOCOLATE CHIP COOKIE RECIPES
- Classic Chewy Oatmeal Chocolate chip Cookies
- Salted Caramel Oatmeal Chocolate Chip Cookies
- Salted Caramel Butterscotch Oatmeal Cookie Recipe
- Salted Caramel Cashew Oatmeal Cookies
- Bourbon Salted Caramel Oatmeal Cookies
- Oatmeal Macadamia Nut Cookies
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- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 36 cookies
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Pin RecipeDescription
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
- 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.
- Category: Cookies
- Method: Oven
- Cuisine: American
Keywords: Oatmeal Cookies, Cookie Recipe, Coconut Cookies
This post was originally shared on Chef in Training
These cookies look delicious! Can’t wait to try them!
wow these look delicious and would definitely be perfect with that bourbon salted caramel ice-cream! thanks for sharing another great recipe!
What???? Coconut covered cashews???? Im running to Costco ASAP!!! I’m glad I found this, because now I just have to try these cookies!!!
YES! You must. So good!
These look awesome! I don’t bake with cashews nearly enough! Must remedy that with these yummy, soft cookies!
I can’t keep them in my house because I will eat too many of them!