Orange Coconut Oatmeal Cookies

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

icon
If you’ve made this recipe, please come back and leave us a star rating or a comment below. Or, tag us on social media @yellowblissroad or #yellowblissroad for a chance to be featured.
A stack of cookies

Orange Coconut Oatmeal Cookies

Ingredients
  

  • 1 cup 2 sticks salted butter, room temperature
  • 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.

 

For more delicious cookie recipes, be sure to try these:

A stack of chocolate cookies

Caramel Stuffed Chocolate Cookies with Coconut M&Ms

Caramel Stuffed Snickerdoodles

Caramel Stuffed Snickerdoodles

Rice Crispy Cookies with Choclate & Butterscotch Chips

Rice Crispy Cookies with Butterscotch and Chocolate

Chocolate Chip Coconut Zucchini Oatmeal Cookies

Chocolate Chip Coconut Zucchini Oatmeal Cookies 

For more sweets & treats, go HERE, and for a complete list of recipes, go HERE.

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.

Free Email Series
5 Secrets to Dinnertime Sanity
Free email series with tested, tasted & terrific dinner recipes!

You Might Also Like

Leave a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. 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.

  2. 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!

  3. 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!