Name: Better Than Dad's Oatmeal Coconut Cookies
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Ingredients: 2 cups flour; 1 tsp. baking powder; 1 tsp. baking soda; 1/2 tsp. salt; 1 cup brown sugar; 1 cup sugar; 1 cup butter; 2 eggs; 1/2 tsp. vanilla; 1 1/2 cups quick-cooking rolled oats; 1 cup walnuts (finely chopped); 1 cup coconut (shredded)

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I love a great homemade cookie, but the ones that I am sharing today are extra special. Better Than Dad’s Copycat Oatmeal Cookies reminds me of my childhood. This easy recipe is one of my faves!

Mom would always buy Dad’s oatmeal cookies, and when I got home from school or before I went to bed, I would have a big glass of milk and dunk my Dad’s cookies into it. Aaaah, brings back fond memories.

My first bite of these cookies brought that all back. Adding walnuts gives these cookies even more flavor though, they are the perfect cookie!! Also, try our delicious Apple Oatmeal Cookies, Lemon Crinkle Cookies, Chocolate No-Bake Cookies, Peanut Butter Blossoms, Peanut Butter and Jelly Cookies, or Butter Pecan Cookies for another walk down memory lane!

Dunking a Better Than Dad's Copycat Oatmeal Cookies in milk

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Natural Aluminum Commercial Baker’s Half Sheet (2 Pack)

Round Cooling Rack

Kitchen Aid Stand Mixer – Cobalt Blue

What is in Our Version of Dad’s Oatmeal Cookies?

Overhead shot of ingredients in a bowl for oatmeal cookies

Simple ingredients that you might already have in your fridge and pantry now.

I am a big nut lover so in goes the walnuts for this recipe. They pair so awesomely with the coconut. Yummy!!

Ingredients

AP flour
Baking powder
Baking soda
Salt
Brown sugar
Sugar
Butter
Eggs
Vanilla
Quick-cooking rolled oats
Walnuts
Coconut

How To Make Dad’s Oatmeal Cookies

Whisk together the dry ingredients, flour, baking powder, baking soda, and salt in a medium bowl and set aside. Preheat oven to 375F.

In a bowl of a standup mixer, cream together the sugars and butter. Add in the eggs and vanilla and beat well. Gradually add the flour mixture and continue to mix in batches. Stir in the coconut, oats, and walnuts.

Using a 1 1/4″ cookie scoop, drop small balls on an ungreased baking sheet spacing 2″ apart. Bake for 12-14 min. or until golden brown. Cool on cookie racks. Store in airtight containers. Will freeze well.

Four stacked cookies with a glass of milk and a platter of cookies in the background.

These cookies are crisp out of the oven, just like I remember them to be also. Getting a dough that melts down into a perfect shape is another bonus to this cookie!! In addition, this is a cookie that you can make for any occasion. The oatmeal coconut cookies would freeze beautifully, making a nice addition to any platter for the holidays too!

This recipe is adapted from a very old Better Homes and Gardens Cookbook, Cookies and Candies. A cookbook that I actually baked from years and years ago and one that I truly treasure. All the recipes are fantastic, and some of my favorite cookies come from this cookbook.

Whip yourself up a batch of these cookies today; you and your family will be so happy you did. They are a great cookie jar cookie also that everyone will love!!

Dunking a Better Than Dad's Copycat Oatmeal Cookie in milk

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Better Than Dad’s Oatmeal Coconut Cookies

Tara Noland

A crisp out of the oven cookie that is reminiscent of Dad's Classic Oatmeal cookies but is even better!

4.50 from 58 votes

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Prep Time 10

Cook Time 14

Total Time 24

Course Dessert

Cuisine American

Servings -6 dozen

Calories 95 kcal

Ingredients

2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup brown sugar
1 cup sugar
1 cup butter
2 eggs
1/2 tsp. vanilla
1 1/2 cups quick-cooking rolled oats
1 cup walnuts finely chopped
1 cup coconut shredded

Instructions

Whisk together flour, baking powder, baking soda, and salt in a medium bowl and set aside. Preheat oven to 375F.
In a bowl of a standup mixer, cream together the sugars and butter. Add in the eggs and vanilla and beat well. Slowly add the flour mixture and continue to mix in batches. Stir in the coconut, oats and walnuts.
Using a 1 1/4" cookie scoop, drop small balls on an ungreased cookie sheet spacing 2" apart. Bake for 12-14 min. or until golden brown. Cool on cookie racks. Store in airtight containers. Will freeze well.