Description
These soft and chewy oatmeal coconut cookies are one of my favorite cookie recipes! They’re loaded with rolled oats, shredded coconut, buttery cashews, and creamy white chocolate. No chilling needed and perfect for the holidays!
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.
Nutrition
- Serving Size: 1 cookie
- Calories: 192
- Sugar: 13g
- Sodium: 117g
- Fat: 9.9g
- Carbohydrates: 22.9g
- Fiber: 0g
- Protein: 2.9g
- Cholesterol: 25g