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.

Orange Coconut Oatmeal Cookies

Kristin

5 from 2 votes

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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 1/4 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.