Go Back
Chewy Coconut Oatmeal Cookies on a Cake Stand
Print Recipe
5 from 1 vote

Chewy Coconut Oatmeal Cookies

Chewy on the inside, Crunchy on the outside with a great Oatmeal Cookie Texture and wonderful Coconut Taste.
Prep Time15 mins
Cook Time12 mins
Course: Dessert
Cuisine: American
Keyword: Chewy Cookie, Coconut Oatmeal Cookie, Cookie, Oatmeal Cookie
Servings: 5 Dozen Small Cookies


  • 2 Cups Whole Wheat Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 Cup Butter, room temperature
  • 1 Cup Granulated Sugar
  • 1 Cup Brown Sugar
  • 1 tsp Vanilla
  • 3 Large Eggs
  • 2 Cups Oatmeal*
  • 1 1/2 Cups Coconut*
  • 1 1/2 Cups Crushed Corn Flakes*


  • Put your baking rack in the Center of the oven and Preheat to 350°
  • In a separate bowl, whisk together your flour, baking soda and salt. Set aside. Crush your corn flakes and set aside as well.
  • In the bowl of a stand mixer fitted with the paddle attachment, add your butter, sugar, and brown sugar. Whip until fluffy and lighter in color (about 3 minutes).
  • Add your eggs and vanilla and mix until fully combined. Scrape down the sides and bottom of your bowl.
  • Add your flour mixture and mix until just combined.
  • Add in your oatmeal, coconut, and corn flakes and mix until just combined.
  • Using a cookie scoop, or a spoon just larger that a tablespoon, Drop your dough onto your cookie sheet about 2" apart and bake in your preheated oven for 10-12 minutes. Edges should be set, but the center will look just slightly underdone. Let the cookies rest on the cookie sheet for at least 5 minutes and then remove to a wire rack to cool.
  • Store in a Tupperware container or a large Ziploc bag for up to a week.


***Oatmeal can be increased to up to 3 cups, just decrease some of the coconut/corn flakes, or expect a chunkier cookie.
***Coconut and Corn Flakes can be decreased or even omitted, but make sure to increase the Oatmeal.
Although great the way they are, you can add chocolate chips, raisins, Craisins, nuts, etc... make them your own!