Chewy Coconut Oatmeal Cookies , 5 ways to enjoy it

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I had so much fun making this recipe.One cookie batter, 5 ways to enjoy it.How great is that? On top of it, this is a small batch that is simple and easy to make.


I recently realized that I love coconut when added to cookies and other sweet treats, like the Pina-Colada Coconut and Almond Macarons. I love the smell of coconut and the flavour that it gives when mixed to baked products.


Coconut was the first flavour that came to my mind when I thought of making Oatmeal Cookie. I want my Oatmeal Cookie to have a coconut flavour, but I also want raisins, carrots, nuts and chocolate chips in my Oatmeal Cookie.Why choose 1 when I can have all? This is where the 5 variations comes in. Read on and pick your choice, or better yet, do them all and enjoy! Let’s get started.



  • 1/2 cup Coconut Oil (melted) or 1/2 c unsalted butter (room temperature)
  • 1 cup All-Purpose Flour (or Oats Flour)
  • 1 cup Ancient Grain Porridge Oats or plain Rolled Oats (slighty pulsed using food processor or blender) – I used Rogers Ancient Grain Porridge Oats
  • 1 Egg – at room temperature
  • 1/2 cup Granulated White Sugar
  • 1/2 cup Brown Sugar
  • 1 tablespoon Cornstarch
  • 1/2 teaspoon Baking powder
  • 1/2 teaspoon Baking soda
  • 1/4 teaspoon Salt
  • 1/4 cup Shredded Coconut (sweetened or unsweetened)


  1. Coconut Oatmeal Cookie – Add 1/4 cup shredded coconut (Sweetened or Unsweetened)
  2. Coconut Raisins Oatmeal Cookie – Add  1/4 cup shredded coconut (Sweetened or Unsweetened) + 1/2 cup raisins or currants
  3. Coconut Raisins Carrot Oatmeal Cookie  1/4 cup shredded coconut (Sweetened or Unsweetened) + 1/4 cup raisins + 1/4 shredded carrots
  4. Coconut Raisins Chocolate Oatmeal Cookie  1/4 cup shredded coconut (Sweetened or Unsweetened) + 1/4 cup raisins + 1/4 cup chocolate chips
  5. Coconut Nutty Oatmeal Cookie  1/4 cup shredded coconut (Sweetened or Unsweetened) + 1/4 cup raisins + 1/4 chocolate chips + 1/4 cup chopped nuts (Pecans,Walnuts etc.)


  • Pre-heat oven to 350F/180C
  • In a food processor or blender, pulse the rolled oats until slightly smaller in pieces, but not too fine (see photo above).
  • Dry Ingredients: Mix All-purpose flour, pulsed rolled oats, shredded coconut , baking powder,baking soda and salt.
  • Wet Ingredients + Sugar + Egg: In a separate mixing bowl, mix coconut oil, brown sugar and white sugar until fully combined. Add egg and vanilla extract and using a stand mixer or hand mixer, mix until fluffy and pale in color (around 10 minutes).
  • Wet Ingredients + Dry Ingredients: Add the dry ingredients and mix until fully combined
  • Mix-In: Add the additional mix in (nuts, chocolate chips, raisins, carrots) depending on the variation that you want to make. In my case, I divided my batter in to 3 so that I can have different variations.I made variations 1, 2 & 4 and used small portions of raisins and chocolate chips.
  • Shape: Form the cookie into balls and slightly flatten the top. Line pan with parchment paper and arrange cookie 2 inches apart as this will spread a little bit as it bakes. If the cookie batter is to soft, refrigerate for 15 minutes or until hard enough handle.
  • Bake for 10 minutes, or until the edge of the cookie is slightly brown and the center is still pale in color.Do not over bake as this cookie has tendency to dry out easily.
  • Cool: Take out from the oven , leave in the baking pan for 2 more minutes then transfer it to wire rack to continue cooling.

This Oatmeal Cookie has crispy edge and soft and chewy center. It has a very nice texture coming from both the shredded coconut and the small pieces of different kind of  oats. I used Rogers Ancient Grains Porridge Oats but you can use any of your favourite rolled oats.It has Oat Flakes, Rye Flakes,Barley Flakes, Spelt Flakes,Khorasan Flakes,Oat Bran,Millet,Flax Seeds and Quinoa Flakes! I couldn’t asked for more.


If you had been checking Oatmeal Cookie recipe, you would noticed that this is a little bit different.This recipe used different kinds of Oats that had been pulsed to smaller pieces, but not totally fine. No butter , but instead , Coconut Oil was used to make this cookie.

Recipe Notes:

  • If you like bigger pieces of rolled oats instead, skip the step where you have to pulse the oats. Just use the oats as is.The reason why I pulsed mine is because I do not like the hard and rough texture of whole rolled oats when used in cookie.
  • Coconut oil can be replaced with butter.
  • This cookie doesn’t spread well,do not forget to flatten the top of the cookie before baking. I flatten mine  to about 3 inches and after baking it became 3.5 inches in size.
  • Remember, size and thickness matters. The bigger and thicker your cookie, the more baking time you  need. So, adjust your baking time accordingly. As I always advised, do a test bake before doing the bulk baking.

If you feel like having a chocolate flavour of this Oatmeal cookie, check my Chewy Coconut Chocolate Oatmeal Cookie.


Makes 11 medium size cookies (2 scoops of small size ice cream scooper).


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Hi, I'm Marilou. Welcome to my website SweetNSpicyLiving. My website is where I share my passion for baking, cooking, photography and traveling. It's a small piece of my Sweet & Spicy Life that I like to share with you.

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