These are not your average oatmeal cookies.
I have certain nostalgia for those lumpy oatmeal cookies made off the back of the box. The nutty oats and warmth of cinnamon. But, without the tint of those rose-colored glasses, turns out they are a fairly forgettable cookie — bland and plagued with dry oats.
Instead, my coconut cherry oatmeal cookies are thin & rippled with crunchy, golden brown edges and soft toffee-like centers. I am not exaggerating when I say this is one of the best cookies I’ve ever eaten. And, I once managed a college cookie store open to 3:00 am daily. They are lightly sweetened with light brown sugar but with just enough contrast from tart dried cherries, nutty walnuts, and buttery coconut chips.
The combination of vanilla, cinnamon, and cherry with coconut undertones make for a complex cookie that I could literally eat everyday. Back of the boxed cookies these are not!
How to make chewy oatmeal cookies.
Ok, so here’s my favorite oatmeal cookie recipe. It is both easy to make and can be in your mouth in under 45 minutes. Best of all, you only need a single bowl!
Since we are going for thin and chewy oatmeal cookies, we can skip the aeration process where we cream room temperature butter in an electric mixer or hand mixer with sugar. It’s essential for soft, cakey cookies, but not here. Instead, we can simply combine our melted butter and sugars in a large bowl, and then add the egg, vanilla extract, cinnamon, baking soda, and salt. Next, fold in the oats and flour letting them soak up all that moisture before mixing in the crunchy and chewy add-ins.
Once the cookie dough is done, you’re ready to scoop out the dough and place on baking trays. You want to bake these oatmeal cookies on the middle rack. FYI, the middle rack is the perfect rack for cookies! Anyways, bake at 350°F until lightly browned around the edges. They’ll look underbaked, but don’t worry. They will set up perfectly after letting them cool completely in the pan!
Chewy Coconut Cherry Oatmeal Cookies
- ⅔ cup 85 g all-purpose flour
- 1 tsp 6 g baking soda
- ½ tsp 1 g cinnamon
- 1 tsp 6 g kosher salt
- 6 tbsp 85 g unsalted butter, melted
- ¼ cup 50 g white sugar
- ½ cup 100 g light brown sugar, lightly packed
- 1 large 50 g egg
- 1 tbsp 15 ml vanilla extract
- 1 ¼ cup 120 g rolled oats
- ½ cup 75 g dried bing cherries
- ½ cup 30 g coconut chips, unsweetened
- ½ cup 55 g walnuts, chopped
- Adjust oven rack to middle position and preheat to 350°F. Line 2 half sheet pans with parchment or silpat.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. In a large bowl, vigoriously whisk the melted butter and sugars until the mixture takes on a lighter consistency and slightly pale color. Add the egg and vanilla extract until mix until combined. Using a rubber spatula, fold in the flour mixture followed by the rolled oats, dried cherries, coconut chips, and walnuts. Cover the bowl and chill, at least 1 hour.
- Divide into 14 portions, about 50 g each, and arrange on prepared sheet pans. Bake until pale gold around the edges, about 15 minutes. Cool directly on sheet pans until firm, about 10 minutes.