Bake Shop Oatmeal Cookies


  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 cup light brown sugar, lightly packed
  • 3/4 cup dark brown sugar, lightly packed
  • 1 cup unsalted butter, very soft
  • 1 1/2 teaspoons vanilla extract
  • 2 large eggs
  • 3 cups quick or old-fashioned oats (not instant oats)
  • 2/3 cup coconut flakes, chopped


  1. In a small bowl, stir together the flour, baking soda, salt, cinnamon and ginger. Set aside.
  2. In a large bowl, stir together the brown sugars. Add the butter and vanilla extract. With an stand or hand mixer, beat on medium speed for 1 minute. Add eggs one at a time and beat for 30 seconds after each addition. Stir in flour mixture by hand until combined. Stir in oats and coconut.
  3. Wrap dough and chill for 24-48 hours.
  4. Heat oven to 350 degrees F. Lightly grease three large cookie sheets or use parchment paper.
  5. Measure 1/4 cup dough for each cookie and roll into balls. Place 6 dough balls on each cookie sheet, 2 1/2 to 3 inches apart.
  6. Bake 17-19 minutes, only until tops are lightly golden brown.
  7. Cool cookies 10 minutes before removing from sheet.

Makes 18 cookies.

Baker's hint: For smaller cookies, use 2 tablespoons dough and bake for 12-15 minutes.

Nutrition values per large cookie: 268 calories, 13g fat, 35 g carbohydrates, 2 g fiber, 4 g protein, 52 mg cholesterol, 152 mg sodium

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