Washboard Cookies

Why You’ll Love This Recipe

I love this recipe because it’s quick to prepare and uses pantry staples I almost always have on hand. The combination of oats, coconut, and a buttery dough creates a cookie that’s not too sweet but packed with texture and flavor. The ridged top gives them a distinctive appearance and a satisfying crispness. They’re perfect for cookie jars, bake sales, or an afternoon snack.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking powder

• Salt

• Unsweetened shredded coconut

• Rolled oats

• Unsalted butter (softened)

• Brown sugar

• Granulated sugar

• Egg

• Vanilla extract

directions

1. I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a medium bowl, I whisk together the flour, baking powder, and salt.

3. In a separate large bowl, I cream the softened butter with the brown sugar and granulated sugar until light and fluffy.

4. I beat in the egg and vanilla extract until well combined.

5. I gradually add the dry ingredients into the wet mixture, then stir in the oats and shredded coconut until everything is evenly mixed.

6. I roll the dough into small balls and place them on the prepared baking sheet, leaving space between each.

7. Using a fork or a special ridged tool, I press down on each cookie to create the signature washboard pattern.

8. I bake the cookies for 10–12 minutes, or until the edges are golden. I let them cool on the baking sheet for a few minutes before transferring to a wire rack.

Servings and timing

This recipe makes about 24 cookies. I usually prep the dough in 10–15 minutes, and baking takes around 12 minutes per batch. In under 30 minutes, I’ve got a full batch of warm, homemade cookies ready to enjoy.

Variations

I sometimes add mini chocolate chips or chopped nuts for extra richness. Swapping vanilla for almond extract gives the cookies a different twist. If I want a softer cookie, I reduce the baking time slightly. For a crisper version, I bake them an extra minute or two.

storage/reheating

I store these cookies in an airtight container at room temperature for up to a week. They freeze well too—either the dough or the baked cookies. To refresh them, I warm them in the oven at 300°F (150°C) for about 5 minutes.

FAQs

Why are they called washboard cookies?

They’re named after the ridged pattern pressed into the top, which resembles an old-fashioned washboard. I create it using a fork or a grooved cookie press.

Can I leave out the coconut?

Yes, I can skip the coconut or replace it with extra oats or finely chopped nuts for a slightly different texture and taste.

Are these cookies supposed to be crunchy or soft?

They’re slightly crisp on the outside with a chewy center, but I can adjust the baking time for a firmer or softer texture.

Can I use quick oats instead of rolled oats?

I prefer rolled oats for the best texture, but quick oats can work in a pinch—they’ll just make the cookies a bit softer.

How do I prevent them from spreading too much?

I make sure the butter isn’t too soft and chill the dough for 10–15 minutes if it seems too warm. That helps keep the shape during baking.

Conclusion

Washboard cookies are a timeless treat I always come back to. With a comforting blend of oats, coconut, and buttery sweetness, they offer just the right mix of chewy and crisp. Whether I’m baking a batch for family or freezing some for later, these cookies always bring a bit of old-fashioned charm to my kitchen.