I love making oatmeal cookies in the autumn and winter, but I never seem to make them in the spring and summer. That’s about to change for good! These Pina Colada Oatmeal Cookies have brought oatmeal cookies into the summer with lots of coconut flavor and chunks of candied pineapple. This is the perfect cookie for the dog days of summer!
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Recommended Kitchen Tools
Measuring Cups & Measuring Spoons
Aluminum Foil or Parchment Paper
Mixing Bowl
Spoon
Preheat the oven to 350-375°F depending on your appliance. My oven was set to 350°F.
I start by mixing the coconut oil, white sugar, egg, coconut extract, and rum extract together in a mixing bowl with a hand mixer or stand mixer. Once they are well combined, I add the all-purpose flour, baking soda, and salt. I mix once again. The quick cooking oats, coconut, and Paradise Fruit Co. candied pineapple go in one at a time. The dough is very crumbly at this point. A little milk will help to bind the dough. Start with just a little and add only as much as is needed to make the dough easier to work with.
The cookies are spooned onto a sheet pan covered with aluminum foil for easy clean up. I gently squash each cookie to flatten them slightly. Once flattened, they are roughly about one inch in diameter. I leave an inch or two between each cookie just in case they spread, but mine really didn’t spread much. Bake for about 8-10 minutes. The bottom should be golden brown while the top is ever so slightly under-cooked. My cookies were perfect at the 9 minute mark. I made around 24 cookies.
Are you ready to make some Pina Colada Oatmeal Cookies? Check out the recipe below!
Pina Colada Oatmeal Cookies #Recipe with the flavors of pineapple and coconut
Ingredients
- 1/2 cup Coconut Oil
- 1 cup White Sugar
- 1 Egg
- 1/2 tsp Coconut Extract
- 1/2 tsp Rum Extract
- 1 cup All Purpose Flour
- 1/2 tsp Salt
- 1/2 tsp Baking Soda
- 1 1/2 cups Quick Cooking Oats
- 1/8-1/4 cup Milk
- 1/2 cup Sweetened Shredded Coconut
- 1 (8 oz) tub Paradise Fruit Co. Candied Pineapple
Instructions
- Preheat oven to 350-375 degrees. (Mine was 350 degrees).
- Line baking sheet with aluminum foil or parchment paper for easy clean up.
- In a large mixing bowl or stand mixer, combine coconut oil, white sugar, egg, coconut extract, and rum extract until well combined.
- Mix in the all purpose flour, baking soda, and salt.
- Add in the quick cooking oats and mix together.
- Add in the coconut shreds and candied pineapple.
- Lastly, add just enough milk to make the dough less crumbly. Start with 1/8 cup and mix well. Add more if needed.
- Spoon dough onto prepared baking sheet. Slightly flatten. Each cookie should be roughly about 1 inch in diameter.
- Bake 8-10 minutes until the bottom is golden brown and the top is just a little bit under cooked.
- Allow to cool completely.
- Enjoy!
If you like these cookies, you may also like my Cranberry White Chocolate Oatmeal Cookies.
Special shout out to Paradise Fruit Co. for sending me the candied pineapple for this recipe along with a few more goodies.
