Description
Delicious coconut oatmeal cookies that are chewy and sweet with a creamy icing.
Ingredients
Scale
- 1 cup salted butter (room temperature)
- 1 cup granulated sugar
- 1 cup brown sugar (packed)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 1/2 cups all-purpose flour
- 2 cups old fashioned rolled oats
- 1 cup shredded coconut
- 1 cup powdered sugar
- 2–3 tablespoons 2% milk
Instructions
- Preheat the oven to 350º Fahrenheit.
- In the bowl of a stand mixer, use the paddle attachment to cream together the butter and sugars. Add the eggs and vanilla. Mix again.
- In a separate bowl, mix the dry ingredients (all of the remaining cookie ingredients). Whisk well. Add the dry ingredients into the wet ingredients and mix until combined.
- Use a cookie scoop to scoop the dough and place on a cookie sheet lined with parchment paper or a non-stick baking mat. Bake the cookies for 8-10 minutes or until the edges are barely golden brown. Don’t over bake the cookies.
- Allow the cookies to cool for 3-4 minutes on the baking sheet, then move them to a wire rack to cool completely.
- Whisk together the powdered sugar and 2 tablespoons of milk until smooth. Add another tablespoon of milk if the consistency is too thick. Dip the top of the cookie in the icing (or use a spoon to drizzle the cookies with icing) and place them on the cooling rack for the icing to set.
Notes
- Make sure the butter is at room temperature for easy creaming with the sugars.
- Adjust the milk in the icing to achieve the desired consistency.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg