These slice-and-bake oatmeal coconut cookies are crispy on the edges and thick and chewy in the center. The combination of rolled oats, coconut and Bourbon flavors works beautifully and makes this cookie a great choice for a Holiday get-together.
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 unsweetened coconut flakes and pumpkin spice instead. The coconut and spices paired well with the oats and overall made a nice cookie but it needed something to contrast the sweet brown sugar and butter flavors. I decided on a Bourbon glaze and that did the job perfectly. The glaze packs an intense Bourbon flavor punch, gives the cookies a bit of an edge and cuts through the sweetness wonderfully.
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:
Can I make the cookies without the Bourbon?
Definitely not. The Bourbon is an absolutely vital component of this recipe; it changes everything because it cuts through the sweetness and adds just the right amount of sharpness to contrast the warm and buttery flavors of the cookies.
How to make the cookies:
Step 1. Add flour, baking soda, pumpkin spice and salt to a bowl.
Step 2. Whisk together, then set aside.
Step 3. Add butter and sugars to a mixing bowl.
Step 4. Whip together until creamy.
Step 5. Add egg and vanilla extract.
Step 6. Whip them in.
Step 7. Add the mix of dry ingredients to the batter.
Step 8. Whip until well combined.
Step 9. Add the coconut flakes and the rolled oats.
Step 10. Whip them in, then transfer the bowl with the dough to the fridge and chill for 10 minutes.
Step 11. Divide the dough into two batches, set each batch on a piece of parchment paper and roughly shape into a log by hand.
Step 12. Roll up the parchment paper and twist the ends in opposite directions to make a tight log (about 2 inches in diameter). Put the logs in the fridge and chill for 1 hour.
Step 13. Heat the oven to 375 degrees F., take one log out of the fridge, remove the parchment paper and slice 9 cookies out of the log.
Step 14. Set the cookies on a baking sheet lined with parchment paper or a silicone baking mat, at least 2 inches apart from each other. Bake until the cookies are light brown, about 14 minutes. Let the cookies cool completely, then repeat with the second batch.*
*RECIPE NOTE: If you have two baking sheets, bake the second batch on the second sheet. If you only have one baking sheet, let it cool down to room temperature before slicing and baking the second batch of cookies.
How to make the drizzle:
Step 1. Whisk together the powdered sugar and the Bourbon. Adjust with more powdered sugar or Bourbon to get a thick, slow-flowing consistency.
Step 2. Drizzle the glaze over the cookies with a spoon and let dry.
How to store:
You can leave the cookies sitting out for several hours. If you want to store them longer than that, you can freeze them.
How to freeze:
Transfer the glazed cookies into freezer bags (you can separate them with pieces of aluminum foil or wax paper) and transfer to the freezer. To thaw, let them sit on the kitchen counter for about 15 minutes.
Occasions to serve the cookies:
These cookies make a wonderful Holiday dessert and are also great to bring to parties.
Made this recipe? It would be awesome if you could leave a rating. Either tap or click the stars in the recipe card or leave a comment below. Thanks!
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, at least 2 inches apart from each other.
- 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.