Coconut and Oatmeal Drop Cookies Recipe

Name: Coconut and Oatmeal Drop Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup (2 sticks) butter; 1 cup granulated sugar; 1 cup packed light brown sugar; 2 eggs; 1 tsp. vanilla extract; 1 tsp. baking powder; 1 tsp. baking soda; 2 cups all-purpose flour; 2 -1/2 cups shredded coconut; 1 cup chopped walnuts or pecans; 2 cups old-fashioned oatmeal

Servings: persons

1 cup (2 sticks) butter
1 cup granulated sugar
1 cup packed light brown sugar
2 eggs
1 tsp. vanilla extract
1 tsp. baking powder
1 tsp. baking soda
2 cups all-purpose flour
2 -1/2 cups shredded coconut
1 cup chopped walnuts or pecans
2 cups old-fashioned oatmeal

1
Heat oven to 350 degrees.
2
Grease 2 large cookie sheets.
3
Cream butter and sugars in mixer until light and fluffy.
4
Add eggs, beat together.
5
Add vanilla, baking powder and baking soda.
6
Then add the flour.
7
Mix until well combined.
8
Stir in coconut and nuts.
9
Mix in oatmeal.
10
Drop on greased cookie sheets by the tsp., spacing about 1/2 inch apart.
11
Bake 12 to 15 minutes, just until the edges begin to brown.
12
Transfer to a wire rack to cool.

1295

kcal

Calories

Fat

155

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup (2 sticks) butter, 1 cup granulated sugar, 1 cup packed light brown sugar, 2 eggs, and more.

Yes, Coconut and Oatmeal Drop Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut and Oatmeal Drop Cookies

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