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Chewy Oatmeal Cookies with a hint of orange that are slightly crispy on the outside.

Orange Coconut Oatmeal Cookies

I have always loved oatmeal cookies. Slightly chewy, slightly crispy. But, truth be told, I’m not a huge fan of oatmeal cookies with add-ins like raisins or chocolate chips. Which is what I got excited when I saw Trisha Yearwood make this recipe. I’m not usually one to make a recipe just as it is, so of course I had to tweak it a little bit.

The addition of orange and coconut add another level of flavor that really knock it out of the park for these cookies.

Oatmeal Cookies with Orange and Coconut

Morea Cookies

A stack of cookies

Orange Coconut Oatmeal Cookies

4.89 from 9 votes
Chewy Oatmeal Cookies with a hint of orange that are slightly crispy on the outside.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 36 cookies


  • 1 cup salted butter, room temperature 2 sticks
  • 1 cup packed brown sugar
  • 1 cup granulated sugar
  • 2 large egg
  • 1 teaspoon vanilla extract
  • Zest of one large orange
  • Juice of one large orange about ¼ cup
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 cups old-fashioned oatmeal
  • 1 cup grated coconut


  • Using a stand mixer or electric mixer, cream the butter and sugars on medium speed until light and fluffy. Add the orange zest and juice, eggs and vanilla and beat well.
  • In another bowl, sift together the flour, baking soda, baking powder and salt. Stir in the dry mixture to the butter mixture. Then add the oatmeal and coconut.
  • Using an cookie scoop, drop dough on an baking sheet lined with parchment paper, about 2 inches apart. Chill for one hour.
  • Bake in a preheated 375 degree oven for about 10 minutes until the cookies turn a light brown.
  • Remove from the oven and cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.


I haven’t tried it yet, but substituting lime for the orange seems like it would be divine!


Calories: 154kcalCarbohydrates: 21gProtein: 2gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 24mgSodium: 106mgPotassium: 55mgFiber: 1gSugar: 12gVitamin A: 179IUVitamin C: 2mgCalcium: 19mgIron: 1mg
Keyword coconut oatmeal cookies, orange cookies, peanut butter oatmeal cookies


Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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  1. The taste of the cookies was awesome! That bit of orange really does it. The only thing was that I wanted cookies that would spread a bit more. I even flattened them a bit out of the fridge but they were still a bit too dense for our taste. Next time maybe I won’t chill them for an hour. Thank you for this recipe!

  2. We’ve just sampled these and love them. The coconut really adds to them but the orange zest takes first prize for flavour.

  3. These were great! Fluffy and chewy, yummy flavor. I used 3/4 coconut oil instead because I didn’t have butter, and it just upped the coconut flavor.

  4. Amazing cookies! I made a double batch this evening. The only change I made to the recipe was to reduce baking temp by 5 degrees and add 2 minutes to each cookie sheet group. I cooled the cookie sheet under cold water before adding more cookies each time and sprayed cookie sheet with non-stick spray before dropping cookies. Whole family loved them! Thank you!

  5. I really like this recipe, second time I’ve made it recently. I used fine wholemeal flour and a third of the sugar suggested. The second time round I used zest from two oranges because I had it and mixed in some leftover cooked porridge. Just sweet enough, filling and happy-making. Thank you!