Piña Colada-Oatmeal Cookies

Happy Friday and last Friday of September!

I can almost smell the crisp Fall and pumpkin-y scents of October, and already dreaming of all the Fall comfort foods that I want to make. Pumpkin bread, boeuf bourguignon , Pink Parsley’s baked potato soup, and Macaroni and Cheesecake’s Apple Pie Muffins to name a few on my list. However, I am crossing my fingers that this next heatwave will be the LAST! This weekend we are facing 100 degree temperatures, and I will be avoiding any cooking attempts with my oven.

So what do you do before the yuckiest heatwave of SoCal? You take plenty of morning/afternoon/evening walks, enjoy the cool weather, keep the entire house open and keep the air conditioning off before your electricity bill skyrockets into the triple digits. And more importantly, you BAKE it up with plenty of sweet treats to keep you satisfied until the heatwave is gone. These scrumptious Piña Colada-Oatmeal Cookies are like a taste of summer in cookie form. They taste exactly as their name and I added some dried cherries for that extra tarty kick.

A sweet summery cookie!

Piña Colada-Oatmeal Cookies
Adapted from My Baking Heart

1 cup all-purpose flour
1 cup old-fashioned oats
1/2 teaspoon baking soda
1/4 teaspoon Kosher salt
10 tablespoon unsalted butter, room temperature
1/2 cup granulated sugar
1/4 cup brown sugar
2 teaspoon pure coconut extract
1 teaspoon vanilla extract
2 teaspoon coconut rum (Optional)
1 large egg
3/4 cup dried cherries


In a medium bowl, whisk together the flour, oats, baking soda, and salt. Set aside.

In the bowl of the stand mixer, cream the butter and sugars. Mix until combined. Add the coconut and vanilla extracts and egg. Mix until combined. Slowly incorporate the flour mixture with the wet ingredients until well combined. Fold in the dried cherries and add in the coconut rum if using.

Chill dough in the refrigerator for 15 to 20 minutes.

Preheat the oven to 350 degrees while waiting for the dough to chill. Line baking sheets with parchment paper or silpat baking mat and set aside.

Remove the dough from the refrigerator and scoop 1 heaping tablespoon 2 inches apart onto prepared baking sheets. Bake for 10 to 12 minutes or until golden brown. Let cookies cool on baking sheet for 5 minutes and transfer to cooling rack.

Yield: 20 to 24 cookies

Review: Absolutely addicting and Lorenzo says these are his favorite batch of oatmeal cookies that I have baked in awhile! I like to bake a dozen and keep the other half in the freezer. It’s always nice to have a batch of cookies ready to go whenever you want them right?

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