December 19, 2023

Devin Connell’s Crispy Oat, Coconut And Cardamom Cookies

Recipe: Devin Connell

“My grandmother Paulette made a version of these cookies every time I would visit her. They were impossibly buttery and crisp, and I remember being showered in crumbs with each bite I took. I’ve added cardamom for a little fragrant interest, and a good pinch of salt to counteract the sweetness. I like to think she would approve.”


  • 1 cup salted butter, softened to room temperature
  • ½ cup granulated sugar
  • 1½ cups light brown sugar, lightly packed
  • 1 large egg
  • 1½ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground cardamom
  • 1 cup desiccated sweet coconut
  • 1 cup quick-cooking rolled oats (not instant)
  • Flaky salt, for garnish


Yield: Makes 40 Cookies

Make Dough

  1. Preheat oven to 350°F. Using stand mixer or handheld beaters, cream together butter, sugars and egg for 2 to 3 minutes, or until pale and fluffy.
  2. Combine flour, baking soda, baking powder and cardamom in separate bowl. Add flour mixture to butter and sugar and mix on low speed until combined. Scrape down sides of bowl.
  3. Add coconut and rolled oats to dough and mix, until just combined.

Bake Cookies

  1. Drop six 1 tbsp balls of dough onto parchment-lined baking sheets and flatten with fork until about ⅛” thick, creating crosshatch pattern. Dip fork in glass of cold water to prevent dough from sticking.
  2. Bake cookies for 11 to 12 minutes, or until pale golden brown. Because of the high content of brown sugar, cookies can burn easily, so be careful to not overbake. Immediately sprinkle with flaky salt while still hot.
  3. Allow cookies to cool on baking sheet for 5 minutes before transferring to wire rack.

Angus Fergusson


Devin’s crispy oat cookies are from an old family recipe.


Food styling by Ashley Denton