Coconut White Chocolate Oatmeal Cookies


This afternoon I had an urge to make some cookies. I looked in the pantry to see what I had on hand, and I came up with the most delicious recipe. The base recipe is Quaker’s Vanishing Oatmeal Raisin Cookies, but instead of raisins, I added coconut and white chocolate chips. I also cooked the cookies longer to get a much more crispy cookie. These were a hit!


  • 2 sticks of butter, softened
  • 1 c. firmly packed brown sugar
  • 1/2 c. white sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1 1/2 c. flour
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 3 c. old fashioned oats
  • 1 c. grated coconut
  • 1 c. white chocolate chips


  1. Preheat oven to 350.
  2. Cream the butter with the brown and white sugars in an electric mixer.
  3. Add the eggs and vanilla and combine.
  4. Add flour, baking soda, cinnamon, and salt and mix well.
  5. Add the oats, coconut, and white chocolate, and combine.
  6. Drop dough by rounded teaspoons onto an ungreased cookie sheet. Bake for 17-20 minutes, until golden brown. Cool one minute on cookie sheet and then remove cookies and let cool completely on a wire cooling rack. Store in an airtight container.

Coconut White Chocolate Oatmeal Cookies:


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