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Oatmeal Coconut Chocolate Chip Cookies Recipe

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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