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Sara Haas
I loved spending time with my grandparents when I was a kid. They were fun and my brother and I always enjoyed the moments when it was just us and them. Many of the best moments came when my parents would drop us off at my grandparents’ house for their monthly “date nights.” We would laugh our way through the evening, playing cards, coloring, and of course, watching their favorite game shows, all with grandma’s tin of homemade cookies nearby. She made the most delicious cookies, but her coconut-oatmeal cookies were my favorite. Luckily, she gave me her recipe—so I can whip up a batch and relive all the memories with just one bite.
There were always plenty of chocolate chip and peanut butter cookies in grandma’s tin, but the coconut-oatmeal version didn’t come around as often. Perhaps she kept a stash for herself, or maybe my grandpa enjoyed them best, but their appearance in the tin made them feel special. I loved the chewy texture and the taste of coconut, which seemed exciting, especially as a little girl growing up in the Midwest. I’m pretty sure my grandma caught on that those were my favorite because eventually, they’d almost always show up in the tin whenever my parents declared a “date night.”
Sara Haas
Her recipe, which is one of many handwritten recipes in a little book she made for me a few years back, is quite simple. It begins with combining flour, baking soda and salt together in a bowl. Next, the butter and sugar are beaten together in a separate bowl until light and creamy. A few eggs are mixed in along with some vanilla extract and then the flour mixture gets added. The final step is mixing in the coconut and oats just before baking. Once baked, they cool on the pan for a few minutes before transferring to a wire rack.
Recipe Tips
- My grandma would bake them right away, but I’ve had better success with at least a 30 minute rest in the refrigerator before baking.
- Choose your coconut. My grandmother made these with sweetened shredded coconut, but I’ve found that I enjoy the cookies more when I use unsweetened shredded coconut. It’s an easy swap that brings out the flavor of the coconut even more.
- Use rolled oats. These are meant to be chewy cookies, which is best achieved with rolled oats. Save the quick oats for breakfast dishes!
- Add some goodies. I say break tradition a little and add a few “bonus” items before baking. A bit of ground cinnamon is delicious, and so are white chocolate chips and chopped nuts, such as pecans, macadamia nuts and walnuts!
If you’re after a sweet, chewy treat with a twist, then you’ll want to try my grandma’s recipe. As a kid, I loved them with a glass of milk, and now, as a grown-up kid, I love them with a cup of hot tea or a delicious mug of coffee. They’ll keep for about 5 days in a sealed container at room temperature, and if they happen to make it past that point, add them to a freezer bag and enjoy within 3 months.
My Grandma’s Coconut Oatmeal Cookies
- Makes about 48 cookies
- Prep time: 10 minutes
- Bake time: 10 minutes
Ingredients
- 2 cups (240g) all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup (2 sticks) unsalted butter
- ½ cup (100g) granulated sugar
- 1 ½ cups (320g) light brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup (80g) shredded sweetened coconut
- 3 ½ cups (280g) rolled oats
Directions
The Cookie Recipe That Made a 98-Year-Old Grandma An Iowa Legend
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