Orange Coconut Oatmeal Cookies

This post may contain affiliate links. Please read our disclosure policy.

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

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

5 from 6 votes
Chewy Oatmeal Cookies with a hint of orange that are slightly crispy on the outside.
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Dessert
Cuisine American
Servings 36 cookies
Calories 154kcal

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

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

Nutrition

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

 

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!