Coconut Oatmeal Cookies

Name: Coconut Oatmeal Cookies
Prep time: PT0D0H0M
Cook time: PT0D0H30M
Total time: PT0D0H30M
Yield: 24
Ingredients: 2¼ cups old-fashioned oats; 1½ cups all-purpose flour; ½ cup sweetened shredded coconut; 1¼ tsp. ground cinnamon; 1¼ tsp. kosher salt; 1 tsp. baking soda; 14 Tbsp. unsalted butter, softened; ¾ cup brown sugar; ⅔ cup sugar; 2 tsp. vanilla extract; 2 large eggs; ½ cup confectioners sugar

These chewy delights are Milk Bar pastry chef Christina Tosi’s tribute to her grandmother’s legendary recipe.

Makes
24
Time
30 minutes, plus cooling

MATT TAYLOR-GROSS

By Christina Tosi

Updated on March 10, 2025

These oatmeal cookies are the reason Milk Bar founder Christina Tosi decided to become a baker. She learned the recipe from her grandmother while growing up and made it her own by adding sweetened shredded coconut for a sharper, chewier cookie. She also highly recommends following her grandma’s storage advice: put your cookies back in the oatmeal container with a slice of bread to keep them fresh.

Ingredients

2¼ cups old-fashioned oats
1½ cups all-purpose flour
½ cup sweetened shredded coconut
1¼ tsp. ground cinnamon
1¼ tsp. kosher salt
1 tsp. baking soda
14 Tbsp. unsalted butter, softened
¾ cup brown sugar
⅔ cup sugar
2 tsp. vanilla extract
2 large eggs
½ cup confectioners sugar

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Instructions

Step 1

Position racks in the upper and lower thirds of the oven and preheat to 375°F.

Step 2

In a medium bowl, stir together the oats, flour, coconut, cinnamon, salt, and baking soda.

Step 3

To a large bowl, add the butter, brown sugar, and sugar. Using a hand mixer, beat on medium-high until smooth and fluffy, about 3 minutes. Beat in the vanilla and eggs until incorporated. Add the reserved flour mixture and mix until just combined.

Step 4

To the medium bowl, add the confectioners sugar. Roll the dough into 1½-ounce balls about 1½ inches thick. Toss the balls in the confectioners sugar until completely coated, then transfer to two parchment-lined baking sheets, spacing 2–3 inches apart.

Step 5

Bake, rotating halfway through, until golden brown and crackled, 10–12 minutes. Set aside on the baking sheets to cool completely.

Position racks in the upper and lower thirds of the oven and preheat to 375°F.
In a medium bowl, stir together the oats, flour, coconut, cinnamon, salt, and baking soda.
To a large bowl, add the butter, brown sugar, and sugar. Using a hand mixer, beat on medium-high until smooth and fluffy, about 3 minutes. Beat in the vanilla and eggs until incorporated. Add the reserved flour mixture and mix until just combined.
To the medium bowl, add the confectioners sugar. Roll the dough into 1½-ounce balls about 1½ inches thick. Toss the balls in the confectioners sugar until completely coated, then transfer to two parchment-lined baking sheets, spacing 2–3 inches apart.
Bake, rotating halfway through, until golden brown and crackled, 10–12 minutes. Set aside on the baking sheets to cool completely.