Recipe for Dad’s Cookies
These Dad’s Cookies are a family favourite! This large batch cookie recipe makes buttery, soft and decadent cookies.
A new cookie for your cookie jar!
If you’re looking for a sweet, crunchy-yet-soft, and buttery cookie, these Dad’s cookies are it! Made soft with oats and shredded coconut, these cookies are sure to be a hit!
Why are they called Dad’s Cookies?
Well, honestly I’m not even sure. We’ve just been calling them that since I was a kid when my Mom made them…maybe it’s because they were Dad’s favourite? I know your first thought is that it must be because they’re a ‘Dad’s Cookies’ copycat, but they’re not really…they’re quite different than the store bought kind. These are more delicious I think!
About This Recipe
- Oats: I use quick oats for these cookies. Rolled oats are too big.
- Coconut: Use shredded sweet coconut.
- Freezing: These cookies freeze well. Store them in an air-tight ziplock in the freezer for up to 6 months.
- About these cookies: These cookies do spread out more than most cookies, but that’s what they’re supposed to do! They’re supposed to be somewhat thin (not as thick as chocolate chip cookies). Chill the dough first, then make sure that your oven is well preheated, and don’t flatten the dough balls too much before baking.
- Shaping the dough: To make sure these cookies don’t spread out too thin, roll the dough into a ball, and lightly flatten the tops…you don’t want to squish the cookie too much. See the picture below as an example.
Dad’s Cookies
These Dad’s Cookies are a family favourite! This large batch cookie recipe makes buttery, soft and decadent cookies.
- Prep Time: 15 minutes
- Chilling Time: 1 hour
- Cook Time: 40 minutes
- Total Time: 1 hour 55 minutes
- Yield: 40 cookies 1x
- Category: Cookie
- Method: Baking
Ingredients
- 1 cup butter
- 1 cup brown sugar
- 1 cup white sugar
- 1 egg
- 1 tsp vanilla
- 1 1/2 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 1/2 cups oats
- 3/4 cup shredded sweet coconut
Instructions
- Preheat your oven to 350 degrees F.
- Cream together the butter, white and brown sugars until light and fluffy.
- Add the egg and vanilla. Mix until creamy.
- In a separate bowl sift together the flour, baking powder and baking soda.
- Stir in the oats and coconut.
- Then add the flour/oat mix to the butter mix, and combine thoroughly.
- Let the dough chill in the fridge for 1 hour.
- Form into walnut sized balls, and lightly press down with a fork (you don’t want to squish them, you just want to lightly flatten them).
- Bake for 10-12 minutes.
Keywords: Dad’s cookies, oatmeal cookies, coconut oatmeal cookies
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Have a delicious day!
Note: This recipe was originally published in May 2011. I have since updated this post with new images and recipe tips! Same great recipe, just more info for you!
You had me at the word, “coconut”, in the ingredient list.
I’m a coconut lover so these sound amazing!
Megan
Those look yummy. My family names recipes after family memebers too 🙂
Thanks for sharing. I am going to make them right now:)
These are the best!
Looks yummy, I’m going to try them! Thx! 😉
They look super yummy! I love cookies with 1 cup brown sugar and 1 cup white sugar and 1 cup butter…they make the texture and taste that I prefer!
Omg these are sooooo good!,
These cookies are delicious but can you tell me please why the cookie dough spreads and the cookies turn out very flat (thin) I have made them 3 times and all 3 times they turned out the same. We still ate them because they taste delicious.
Thank you
Bella
Hi Bella! That is strange! Maybe try cooling the dough for about an hour before shaping and baking the cookies and see if that helps.
I chilled the dough before baking and they still spread way too thin.
My mom always said to do a test cookie first. If it spreads out too much then add a tsp. or more of flour and do another test cookie. A little work, but saves a pan of flat cookies. Although still delicious.