These oatmeal cookies are simply amazing! They are soft and chewy and packed with delicious flavor. The best cookies ever!
There is so much to love about these oatmeal cookies. Made with rolled oats and coconut and sweetened with brown sugar and maple syrup, they are the best treat!
How To Make Oatmeal Cookies
This is a summary of the process to go along with the process photos below. Full instructions and measurements can be found in the recipe card at the bottom of the post.
- Add softened butter and brown sugar to the bowl of your stand mixer and cream them together.
- Add maple syrup, vanilla extract and a little milk and mix together.
- In a separate mixing bowl mix rolled oats, dessicated coconut, all purpose flour, baking soda, salt and cinnamon.
- Add the dry ingredients to the wet and mix in by hand (don’t use the electric mixer for this part, just stir in with a spoon) into a thick cookie dough.
- Now roll the dough into balls and place them evenly onto a parchment lined baking tray. Aim to get 20 cookies from the batch.
- Use a fork to slightly flatten the cookies and then bake at 350°F for 12 minutes until lightly browned on top.
- Allow the cookies to cool and firm up on the tray before moving.
Softened Butter: It’s ideal if you let your butter soften for a bit before using. However, if you forgot to do it, this isn’t a big problem. All you have to do is beat the butter for a few minutes to soften it in the mixer before you add the sugar and cream them together.
Maple Syrup: You can use pure maple syrup for this recipe OR you can use a maple flavored syrup or golden syrup or really ANY table syrup that you like. It doesn’t make a difference in this recipe. All syrup works great here. Or you can even use honey or agave nectar.
Rolled Oats: You need the proper old fashioned whole rolled oats for this recipe. Don’t use instant oats or quick cooking oats or anything like that as it will not work in this recipe.
Dessicated Coconut: This can also be called Finely Shredded Coconut or Finely Shredded Coconut Flakes. It is the dried coconut that is very finely shredded.
Baking Time: Keep a watch on your cookies from the 10 minute mark. We found 12 minutes to be just perfect but ovens can vary a lot. You want them to have spread a little and you want them to be golden brown on top.
Make Them Dairy-Free
You can make these cookies dairy free if you use a dairy free butter such as Earth Balance to make these cookies. Alternatively any dairy free margarine will work fine. You would then also use a dairy-free milk such as soy milk or almond milk.
Make Them Gluten Free
You can make these cookies gluten-free by using a gluten-free all purpose flour blend. Something like Bob’s Red Mill brand of gluten free all purpose baking flour or their 1 to 1 flour would work great. Use it in the same quantity as the regular flour. In addition just make sure that your rolled oats are also gluten-free.
Storing and Freezing
Keep the cookies in a covered container where they will stay good for up to a week.
They are also freezer friendly. Baked cookies freeze well for up to 3 months. You can also freeze the unbaked cookies. Just roll them into balls as normal and then freeze for up to 3 months. You can then bake them directly from frozen, just allow an extra couple of minutes of baking time to account for it.
More Delicious Cookie Recipes!
- Peanut Butter Chocolate Chip Cookies
- Chocolate Chip Cookies
- Chocolate Peanut Butter Cookies
- Double Chocolate Cookies
- Shortbread Cookies
- Almond Butter Cookies
- Preheat the oven to 350°F (180°C) and line a baking tray with parchment paper. Set aside.
- Add the softened butter and brown sugar to the bowl of your stand mixer and cream them together until smooth.
- Add the maple syrup, vanilla extract and milk and mix together.
- In a separate bowl, add the rolled oats, dessicated coconut, all purpose flour, baking soda, salt and cinnamon and mix together.
- Add the dry ingredients in with the wet ingredients and mix by hand (don't use your electric mixer for this part, just stir in with a spoon) into a thick cookie dough.
- Break off pieces of the cookie dough and roll into balls. Place them evenly onto your parchment lined baking tray. Aim to get 20 cookies from your batch.
- Flatten the cookies slightly with a fork.
- Bake for 12 minutes until the cookies are lightly golden on top.
- Let the cookies cool and firm up on the baking tray before moving them.
- We used lightly salted butter but you can also use unsalted butter. It’s ideal if you soften the butter first, but even if you forget to do that you can still go ahead with these cookies. Just put the butter in the mixer and let it run for a couple of minutes to soften before you add the brown sugar and cream them together.
- You can use pure maple syrup OR just maple flavored syrup or really any table syrup at all. Golden syrup is also great. Or you could switch for honey or agave nectar.
- It must be old fashioned whole rolled oats for this recipe. Don’t use instant oats or quick cooking oats or any other kind of oats.
- Dessicated coconut is also called finely shredded coconut. It is dried coconut that has been very finely shredded. We have a link in the ingredients list if you are unsure what it is.
- Keep an eye on your cookies while baking from the 10 minute mark. Ours were perfect at 12 minutes but ovens can vary a lot. You want them to be lightly golden on top and slightly spread.
- Make It Dairy-Free: You can make this dairy-free by using a vegan butter product like Earth Balance or using a dairy-free margarine along with a non-dairy milk option such as soy milk or almond milk.
- Make It Gluten-Free: You can make this recipe gluten-free by using a gluten-free all purpose baking blend instead of the regular flour. Also make sure that your rolled oats are gluten-free.
- Keep your cookies stored in an airtight container where they will stay good for up to one week. They are also freezer friendly if you’d like to freeze them.