Are you as much of a fan of Oatmeal Cookies as I am? Then you will love these Old Fashioned Oatmeal Coconut Cookies! Coconut adds a lovely texture and sweetness, and makes a delicious change from traditional Oatmeal Raisin Cookies.
Of course, there’s wrong with a good Oatmeal Raisin cookie! If you are a fan too don’t miss my Old Fashioned Oatmeal Raisin Muffins. They taste just like an Oatmeal Raisin Cookie but in healthier muffin form.
But back to my delicious Oatmeal Coconut Cookies. This easy to make slice and bake recipe can be kept on hand in the fridge or freezer, ready to bake at a moment’s notice. I find this, and my other slice and bake cookie recipes, very handy when I don’t want to bake dozens of cookies at a time. I can pull a roll of cookies out of the freezer, bake a few slices and satisfy my cookie craving without being tempted to eat too many.
It’s also lovely having rolls of these Oatmeal Coconut Cookies ready for cookie emergencies – like when a friend has had a bad day and you know that a few home baked cookies will be a comfort. You can even drop them off on the doorstep as part of a care package.
Oatmeal Coconut Cookies – An Authentic Vintage Recipe
I’ve been making these Old Fashioned Oatmeal Coconut Cookies since I was ten years old. They are so easy to make, and are one of the first cookie recipes I made totally on my own.
Oatmeal Cookies actually date back to the late 1800’s, when they were made simply, without any additional ingredients like coconut or raisins. Some folks even billed them as a health food. I wouldn’t go that far! Even early recipes have quite a lot of sugar in them, but they are definitely wholesome.
I have made a few changes to this Oatmeal Coconut Cookie recipe over the years, in particular using butter instead of shortening. I prefer the flavour butter gives to cookie recipes. Traditional shortening can be fairly bland.
How To Make The Best Slice and Bake Cookies
if you are simply chilling your cookie dough and slicing it as soon as possible, it’s normally pretty easy to keep the shape of your cookies. However if the cookie dough rolls have been in the fridge for a few days or in the freezer for longer, occasionally they get a bit square.
Fridge cold cookie rolls can be rolled gently with your hands to re-round the edges. If you are baking the cookies from frozen, allow the dough to sit for a couple of minutes so that you can gently reshape it in the same way.
How To Store Slice and Bake Cookies
Baked cookies will keep two or three days in a sealed container at room temperature. You can keep well wrapped rolls of cookie dough in the fridge for up to 3 days, or freeze them for up to 3 months.
These easy to make, even easier to eat, Old Fashioned Oatmeal Coconut Cookies are sure to become a family favourite.
Old Fashioned Oatmeal Coconut Cookies – Printable Recipe
Oatmeal Coconut Crispies
- 1 cup butter, softened
- 1 cup granulated sugar caster sugar will work too
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla almond flavouring may be substituted
- 2½ cups all purpose (plain) flour You can use self raising flour if that's all you have on hand, but leave out the baking soda if you do.
- 1 teaspoon baking soda baking soda is also known as bicarbonate of soda
- 1 teaspoon salt
- 1 cup rolled oats
- 1 cup flaked or desiccated coconut flaked is nicest but I can only get dessicated in the UK
- Cream together the butter and sugar in an electric mixer or by hand.
- Add the eggs and vanilla and beat until fluffy.
- Mix together the flour, baking soda and salt.
- Add to the shortening mixture and stir or mix together thoroughly.
- Stir in the rolled oats and the coconut.
- Shape the dough into 2 rolls, each about 2 inches (5½ cm) in diameter.
- Wrap in baking parchment or wax paper and refrigerate for at least 4 hours or overnight. The dough may also be frozen at this stage.
- To bake, preheat the oven to 350°F (175°C).
- Slice the dough in ⅓ inch (about 1 cm) slices. (If the dough has been in the freezer you may need to let it thaw a bit so you can slice it more easily.)
- Bake on ungreased baking sheets for 10 minutes or until lightly browned. If you are baking the dough from frozen the cookies may take 11 to 12 minutes to bake.
- Allow the cookies to cool on the pan for a few minutes before carefully removing to a wire rack to cool completely. They do taste lovely warm, but if there are any left, be sure to store them in an airtight container.