(Classic chewy cookies with oats and coconut)
Ingredients
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½ cup butter (softened)
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½ cup brown sugar
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½ cup white sugar
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1 egg
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1 tsp vanilla extract
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1 cup all-purpose flour
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½ tsp baking soda
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¼ tsp salt
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1 cup rolled oats
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¾ cup shredded coconut (sweetened or unsweetened)
Instructions
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Preheat oven to 180°C / 350°F.
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Cream butter and sugars until light and fluffy.
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Beat in egg and vanilla.
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In another bowl, mix flour, baking soda, and salt.
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Stir dry ingredients into the wet mixture.
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Fold in oats and coconut.
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Drop spoonfuls onto a lined baking tray, leaving space between cookies.
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Bake 10–12 minutes, until lightly golden at the edges.
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Cool on the tray for a few minutes, then transfer to a rack.
Tips
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For chewier cookies, slightly underbake.
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Add chocolate chips or raisins if you like.
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Store in an airtight container for up to 4–5 days.
If you want, I can give a no-egg, lower-sugar, or crispy version too.