Oatmeal Coconut Chocolate Chip Cookies Recipe
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.
- 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
