Farm Journal'S Oatmeal Coconut Crisp Cookies Recipe

Name: Farm Journal'S Oatmeal Coconut Crisp Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups butter, at room temperature (the recipe called for butter or margarine. I used Blue Bonnet Margarine); 2 cups light brown sugar, firmly packed down; 2 cups granulated sugar; 2 teaspoons pure vanilla extract; 4 large eggs; 3 cups all-purpose flour; 2 teaspoons salt; 2 teaspoons baking soda; 6 cups quick-cooking rolled oats; 1 1/2 cups flaked coconut (I used 2 and 3/4 cups of flaked coconut-the extra amount of coconut makes for a really tasty cookie!)

Servings: persons

1
Preheat oven to 350 degrees. Grease a cookie sheet well with vegetable shortening.
2
In a large mixing bowl, cream together the butter and both types of sugar with an electric mixer at medium speed until fluffy.
3
Add the vanilla and then eggs, one at a time, beating after each egg addition.
4
In medium mixing bowl, thoroughly combine with a wire whisk, the flour, salt, and baking soda.
5
By hand, add the flour mixture 1/2 cup at a time to the creamed butter-sugar mixture, beating well after each flour addition.
6
Stir in, by hand, the rolled oats and coconut; mix well.
7
Drop the dough by teaspoonfuls about 2 and 1/2 inches apart on prepared cookie sheet. (The cookies will have more of a rounded shape to them if a 1 and 1/2 inch cookie scoop is used-I slightly mound the dough in the scoop).
8
Bake at 350 degrees for 10 to 15 minutes. Keep a close watch on the cookies if you bake them longer than 10 minutes.
9
Remove cookies from baking sheet and cool on wire racks.

2622

kcal

Calories

112

Fat

368

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 2 cups butter, at room temperature (the recipe called for butter or margarine. I used Blue Bonnet Margarine), 2 cups light brown sugar, firmly packed down, 2 cups granulated sugar, 2 teaspoons pure vanilla extract, and more.

Yes, Farm Journal'S Oatmeal Coconut Crisp 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.

That's it — enjoy your meal!

Farm Journal'S Oatmeal Coconut Crisp Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions