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Chewy Oatmeal Cookies with a hint of orange that are slightly crispy on the outside.
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.
More Cookies To Try
- Caramel Stuffed Snickerdoodles
- Rice Crispy Cookies with Butterscotch and Chocolate
- Meltaway Eggnog Cookies
- Easy Pumpkin Chocolate Chip Cookies
Orange Coconut Oatmeal Cookies
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
This looks yummy. Can I replace all purpose flour with almond flour?
Thank you.
Yummy, but definitely speads when baking!
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!
Thanks for your feedback, and I’m so glad you enjoyed them!
We’ve just sampled these and love them. The coconut really adds to them but the orange zest takes first prize for flavour.
Awesome feedback anna! Thanks for stopping by.
Delicious cookies!!!!! Our new favorite!!!!
Nice! Thanks for stopping by Michele.
Kristin,
Do you use sweetened or unsweetened coconut in these cookies?
Sweetened
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.
Awesome feedback Gloria! Thanks for stopping by.
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!
You are so welcome Tony, thank you so much for taking the time to leave some positive feedback.
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!
Thank you! Great idea, love that you made it your own!