These slice-and-bake oatmeal coconut cookies are crispy on the edges and thick and chewy in the center. The rolled oats, coconut and Bourbon flavors work together nicely and make this cookie perfect for the Holiday season.
About the recipe:
My starting point for this recipe was a great oatmeal raisin cookie from my favorite baking book, Baking at Home with the Culinary Institute of America. I wanted to do something non-fruity with it this time, so I left out the raisins and mixed in coconut flakes and pumpkin spice instead. The coconut and spice paired well with the oats, but the cookie needed something to contrast its buttery sweetness. I decided on a Bourbon glaze and that did the job perfectly. The glaze packs an intense Bourbon flavor punch and cuts through the sweetness nicely.
For the cookies:
A few notes on some of the ingredients:
- rolled oats – these are sometimes also called old-fashioned oats
- be sure to use unsweetened coconut flakes, sweetened flakes would add way too much sweetness
For the glaze:
How to make the cookies (overview with photos):
Prepare the dry ingredients:
- Add all-purpose flour, baking soda, pumpkin spice and salt to a bowl.
- Whisk together, then set aside.
Make the cookie dough:
- Add unsalted butter, light brown sugar and granulated sugar to a mixing bowl. Whip together until creamy.
- Whip in egg and vanilla extract.
- Add the dry ingredients and whip until combined.
- Whip in unsweetened coconut flakes and rolled oats. Transfer the bowl with the dough to the fridge and chill.
Shape the dough and bake and glaze the cookies:
- Divide the dough into two batches, set each batch on a piece of parchment paper and roughly shape into a log by hand.
- Roll up the parchment paper and twist the ends in opposite directions to make a tight log. Transfer the logs to the fridge and chill.
- Heat the oven. Take one log out of the fridge, remove the parchment paper and slice 9 cookies. Bake the cookies, let cool, then repeat with the second batch.
- Whisk together powdered sugar and Bourbon. Drizzle the glaze over the cooled cookies with a spoon and let dry.
Recipe notes, tips and questions:
Definitely not, it’s an absolutely vital component of this recipe. The Bourbon balances the sweetness and adds just the right amount of sharpness to contrast the buttery flavors of the cookies.
Yes, if you have two baking sheets, bake the second batch on the second sheet. (Position the sheets right above and below the middle of the oven and rotate them halfway through the baking time.)
You can leave the cookies sitting out for several hours. If you want to store them longer than that, I recommend freezing them.
Transfer the glazed cookies into freezer bags and freeze. To thaw, let them sit on the kitchen counter for about 15 minutes.
Transfer the unbaked cookie dough logs in the parchment paper into a freezer bag and freeze. Let them thaw for about 45 minutes on the kitchen counter, then remove the parchment paper, slice and bake the cookies.
More delicious Holiday cookies:
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Oatmeal Coconut Cookies with Bourbon Drizzle
For the cookies:
- ¾ cup and 2 ½ tablespoons all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon pumpkin spice
- ½ teaspoon salt
- 10 ½ tablespoons unsalted butter, softened
- ⅔ cup light brown sugar, packed
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 ⅔ cup rolled oats (also called old-fashioned oats)
- ⅓ cup unsweetened coconut flakes
For the drizzle:
- ¾ cup powdered sugar
- ~2 tablespoons Bourbon
For the cookies:
- Whisk together flour, baking soda, pumpkin spice and salt in a bowl. Set aside.
- Add butter and sugars to a mixing bowl and whip until creamy.
- Whip in the vanilla extract, then whip in the egg.
- Whip in the dry ingredients.
- Whip in the oats and the coconut flakes.
- Transfer the dough in the bowl to the fridge and chill for 10 minutes.
- Divide the dough into two halves, set each half onto a piece of parchment paper and shape (roughly) into a cylinder, about 2 inches in diameter.
- For both batches, roll up the parchment paper, then twist the ends in opposite directions to form a tight log.
- Transfer the logs into the fridge and chill for 1 hour.
- Heat the oven to 375 degrees F.
- Take the first log out of the fridge, remove the parchment paper and slice about 9 cookies out of it.
- Transfer the cookies onto a baking sheet lined with parchment paper or a silicone baking mat. Leave at least 2 inches of space between each cookie.
- Bake the cookies until they are lightly browned (about 14 minutes).
- Let the cookies cool completely.
- Repeat with the remaining log.*
For the drizzle:
- Whisk powdered sugar and Bourbon together. Adjust with more powdered sugar or Bourbon to get the right consistency to drizzle the glaze.
- Drizzle the glaze over the cookies and let dry.