These cookies are a delightful twist on the classic oatmeal cookie, featuring a crunchy texture and a hint of coconut flavor.
Preheat your oven to 350°F (175°C).
Ensure your oven is fully preheated for even baking.
In a mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Use room temperature butter for easier mixing.
Add the egg and vanilla extract to the creamed mixture and mix until well combined.
Crack the egg into a separate bowl first to avoid shell fragments.
In another bowl, whisk together the flour, baking powder, and baking soda.
Sift the dry ingredients for a finer texture.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Avoid overmixing to keep the cookies tender.
Fold in the oatmeal and shredded coconut until evenly distributed.
Gently fold to maintain the texture of the dough.
Drop spoonfuls of dough onto an ungreased baking sheet, spacing them apart.
Use a cookie scoop for uniform sizes.
Bake in the preheated oven for 8-10 minutes or until the edges are golden brown.
Check the cookies a minute before the suggested time to avoid overbaking.
Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Cooling on the sheet helps the cookies set properly.
Serve the cookies with your favorite beverage and enjoy!
Pair with milk or tea for a delightful treat.
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