Oatmeal Coconut Chewies


As soon as I saw these cookies posted over at My Kitchen Cafe I knew I was going to have to make them.  Resistance was futile.  I lasted two days, then I broke down and made them, and they were every bit as yummy as I thought they would be.  Now it’s just a matter of willpower to pace myself and not scarf them all down right away.  Whew, these cookies are good! 

The most important thing about making these cookies is, Do not overbake, Do not overbake, Do not overbake.  Did ya get that?  Okay, good.  Otherwise you’ll be missing out on the whole “chewy” part of the cookie.  I took them out right at the 10 minute mark, and at that point they were still very soft and under-done looking.  Remember, cookies continue to cook after you remove them from the oven.  I let them sit on the cookie sheets a good 5 minutes then placed them on a cooling rack.  Perfect!

Oatmeal Coconut Chewies


  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 cup softened butter (2 sticks)
  • 2 tsp vanilla
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 1/2 cups flour
  • 1 cup shredded, sweetened coconut
  • 1 cup rolled oats


Preheat oven to 350F.

In a large mixing bowl, cream together the sugar, eggs, butter, and vanilla until light and fluffy.  Add the remaining ingredients and mix until everything is combined.  Drop by tablespoonfuls on a greased or parchment paper-lined baking sheet.  Bake for 9-11 minutes.  Allow cookies to cool on the baking sheet for a few minutes before removing to a cooling rack.


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