Introduction

These Oatmeal Coconut Chocolate Chip Cookies combine chewy oats, sweet shredded coconut, and rich chocolate chips for a delightful treat. Perfectly soft with golden edges, they make a wonderful snack or dessert any time of day.

Oatmeal Coconut Chocolate Chip Cookies Recipe - Recipe Image

Ingredients

1 cup unsalted butter (softened)
3/4 cup brown sugar (packed)
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups old-fashioned oats
1 cup shredded coconut
1 cup chocolate chips

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Step 2: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
Step 3: In a separate bowl, whisk together the flour, baking soda, and salt.
Step 4: Gradually add the dry ingredients to the wet mixture and mix just until combined. Stir in the oats, shredded coconut, and chocolate chips until evenly mixed.
Step 5: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes, until the edges are golden brown and the centers are still soft.
Step 6: Let the cookies cool on the baking sheet for about 5 minutes. Transfer to a wire rack and let cool completely before serving.

Tips & Variations

Use old-fashioned oats for the best chewy texture; quick oats can make the cookies too soft.
For a nuttier flavor, try adding 1/2 cup chopped walnuts or pecans.
Substitute dark chocolate chips for a richer taste, or mix in white chocolate chips for variety.
Chilling the dough for 30 minutes before baking helps the cookies hold their shape better.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a sealed bag for up to 3 months. To reheat, warm in the oven at 300°F (150°C) for 5 minutes or until soft and fragrant.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use gluten-free flour in this recipe?

Yes, you can substitute all-purpose flour with a gluten-free blend suitable for baking. Make sure it includes xanthan gum or another binder for best results.

How do I make sure the cookies are chewy and not crispy?

Remove the cookies from the oven as soon as the edges turn golden but the centers still look slightly undercooked. Letting them cool on the baking sheet helps retain their chewy texture.

Oatmeal Coconut Chocolate Chip Cookies Recipe

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★★★★★

4.9 from 51 reviews

Delightfully chewy oatmeal coconut chocolate chip cookies combining the perfect blend of old-fashioned oats, shredded coconut, and rich chocolate chips for a sweet treat that’s easy to make and perfect for any occasion.

Author: Elias
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Wet Ingredients

1 cup unsalted butter (softened)
3/4 cup brown sugar (packed)
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract

Dry Ingredients

1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

Other

2 cups old-fashioned oats
1 cup shredded coconut
1 cup chocolate chips

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
Mix Wet Ingredients: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. Beat in the eggs one at a time to ensure even incorporation, then stir in the vanilla extract for flavor.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and salt throughout the flour.
Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the dough. Fold in the old-fashioned oats, shredded coconut, and chocolate chips until they are evenly distributed throughout the dough.
Bake the Cookies: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them approximately 2 inches apart to allow for spreading. Bake for 10–12 minutes, or until the edges turn golden brown while centers remain soft.
Cool and Serve: Let the cookies cool on the baking sheet for about 5 minutes to set, then transfer them to a wire rack to cool completely before serving. This ensures the perfect chewy texture.

Notes

Use old-fashioned oats for the best texture; quick oats may result in a softer cookie.
For richer flavor, you can toast the shredded coconut lightly before adding it to the dough.
Ensure butter is softened (but not melted) for proper creaming with the sugars.
Store cookies in an airtight container at room temperature for up to 5 days.
You can substitute chocolate chips with white chocolate or dried fruit according to preference.

Keywords: oatmeal cookies, coconut cookies, chocolate chip cookies, easy cookie recipe, chewy cookies, homemade cookies