Coconut Oatmeal Cookies

Outrageous oatmeal cookies baked with coconut oil making these Coconut Oatmeal Cookies melt-in-your-mouth delicious!

These cookies are melt-in-your-mouth amazing! What makes them so amazing, you might be asking?! Well, it’s all about the coconut oil! Have you been introduced to coconut oil yet? If so, you know what I’m talking about! If not, I’m honored to introduce you!

Coconut oil is the current craze and I hope it’s here to stay because I’m obsessed! I bought my first jar last weekend and spent all weekend experimenting with it! These Coconut Oatmeal Cookies were the first recipe I tried and first time was a charm! They are outrageous!

Coconut oil has the consistency of shortening with little shreds of coconut in it! It should to be stored at room temperature, but has the tendency to harden in cooler temps. No need to worry if your coconut oil has hardened. Just simply place it in the microwave and melt it a bit so it’s easier to use!

These cookies have it all! Not only are they healthier from the coconut oil, but they are loaded with oats, raisins, dried apricots and even more coconut! The flavors…the texture…the deliciousness…it just overwhelms me with excitement! As soon as I put these in the oven and my house started to fill with the most incredible coconut smell, I knew I had created something special!

You’ve got to try these! That’s all there is to it! I’m crazy about them and I know you will be too!

Here’s a quick glance at how they’re made…

I’m so in love! Now go bake a batch and fall in love too!

Enjoy!

xoxo,

Coconut Oatmeal Cookies

• Author: Maegan - The BakerMama
• Prep Time: 15 mins
• Cook Time: 12 mins
• Total Time: 27 mins
• Yield: 24 1x
• Category: Dessert

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Description

Outrageous oatmeal cookies baked with coconut oil making these Coconut Oatmeal Cookies melt-in-your-mouth delicious!

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Ingredients

Scale 1x2x3x

• 1 and 1/2 cups all-purpose flour
• 2 cups quick-cooking oats
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 cup coconut oil
• 1/2 cup light brown sugar
• 2 large eggs
• 1 teaspoon vanilla
• 1 cup sweetened shredded coconut
• 1/3 cup dark raisins
• 1/3 cup golden raisins
• 1/3 cup dried cranberries
• 1/2 cup chopped dried apricots

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Instructions

1. Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
2. In a large bowl, whisk together the flour, oats, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In the bowl of an electric mixer, beat together the coconut oil and brown sugar. Add the eggs and vanilla and beat until well combined. Beat in the flour oat mixture, one cup at a time, until just combined. On low speed, stir in the coconut, raisins, dried cranberries and apricots.
4. Shape dough into large rounded tablespoon-size balls and flatten slightly on the prepared cookie sheets. Bake for 10-12 minutes or until the tops and edges of the cookies are just starting to turn golden brown. Let cool at least 5 minutes on cookie sheets before removing to a wire rack to cool completely.

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Notes

If your coconut oil is hard, go ahead and measure it solid and then microwave it until just melted and let it slightly cool before using.