Get ready to indulge in a delightful treat that perfectly balances the rich, buttery goodness of cookies with the wholesome crunch of oats and the tropical flair of coconut! These Buttery Oatmeal Coconut Lace Cookies are not just any ordinary cookie; they are a heavenly combination of flavors and textures that will have your taste buds dancing with joy. With a simple preparation time of just 15 minutes and a total baking time of 27 minutes, you’ll be savoring these crispy, golden delights in no time. Whether you’re hosting a gathering or simply looking to satisfy your sweet tooth, this recipe is sure to impress. So, roll up your sleeves and let’s create a cookie that’s not only delicious but also a feast for the eyes!
Ingredients
- 1/2 cup butter, softened
- 1 cup brown sugar
- 1 cup rolled oats
- 1/2 cup shredded coconut
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats. Ensure the baking sheets are completely flat and clean.
- In a large mixing bowl, cream the softened butter and brown sugar together using an electric mixer. Beat until the mixture becomes light, fluffy, and well combined, about 2-3 minutes.
- Add vanilla extract to the butter-sugar mixture and mix until fully incorporated. Scrape down the sides of the bowl with a rubber spatula to ensure even mixing.
- In a separate bowl, combine rolled oats, shredded coconut, salt, and baking soda. Whisk these dry ingredients together to distribute evenly.
- Gradually add the dry ingredient mixture to the butter mixture, stirring slowly until just combined. Do not overmix the dough.
- Drop small rounded teaspoons of the cookie dough onto the prepared baking sheets, spacing them at least 2-3 inches apart. The cookies will spread significantly during baking.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers look slightly set but still soft.
- Remove from the oven and let the cookies cool on the baking sheet for 2-3 minutes. They will be very delicate at this stage.
- Using a thin spatula, carefully transfer the cookies to a wire rack to cool completely. The cookies will crisp up as they cool.
- Store cooled cookies in an airtight container at room temperature for up to 5 days. Place wax paper between layers to prevent sticking.
Tips
- Room Temperature Butter: Make sure your butter is softened to room temperature for easier creaming with the sugar, which helps create a light and fluffy texture.
- Don’t Overmix: When combining the dry ingredients with the wet, mix just until incorporated. Overmixing can lead to tougher cookies.
- Spacing is Key: These cookies spread quite a bit while baking, so be sure to leave ample space (2-3 inches) between each dollop of dough on the baking sheets.
- Watch the Baking Time: Keep a close eye on the cookies as they bake. They should be golden brown around the edges but still soft in the center. They will firm up as they cool.
- Cooling Carefully: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. They are delicate right out of the oven, so handle them gently.
- Storage Tips: To keep your cookies fresh, store them in an airtight container with wax paper between layers to prevent sticking. They’ll stay delicious for up to 5 days!
Nutrition Facts
Calories: 90kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
