This soft and chewy Coconut Oatmeal Chocolate Chip Cookie recipe is irresistible. They're rich buttery cookies, loaded with oatmeal, shredded coconut, and loads of chocolate chips.
These Oatmeal Chocolate Chip Coconut Cookies have all the components of a great cookie - soft with chewy bits of shredded coconut and a little salty.
Oatmeal coconut chip cookies are perfection. Take my word for it, a batch of these gourmet chocolate chip coconut oatmeal cookies will have the entire family swooning.
Oatmeal Coconut Chocolate Chip Cookies Ingredients
- Butter- Be sure it's room tempreture so you can easily cream together your butter and sugars.
- Sugars-White granulated sugar and light brown sugar.
- Vanilla- Vanilla Extract works great. You can also add a splash of coconut extract for a more intense coconut flavor.
- Eggs- Room tempreture eggs work best. You can soak your eggs in warm water for a few minutes to take the chill off them.
- Baking Soda and Baking Powder- standard, whatever brand you have on hand is great.
- Oats- Regular Rolled Oats work great for this cookie recipe.
- Coconut- I like to use sweetened shredded coconut but you can use unsweetened in a pinch.
- Chocolate Chips- The best chocolate chips are always and forever Guittard Chocolate Chips. They're big, smooth, and have a rich milk chocolate flavor. Feel free to swap out some white chocolate chips or dark chocolate or even a mix.
How to Make Coconut Chocolate Chip Cookies
- Make the dough. In a large bowl for mixing, cream together butter and sugars (you can mix by hand or use an electric mixer) Add eggs and vanilla and stir until combined. Add the flour, salt, baking soda, and baking powder.
- Scoop the dough. Use an ice cream scoop to make uniform cookie sizes. A medium scoop works great for this cookie recipe.
- Bake. Bake your cookies at 350 degrees for 8-10 minutes or until the edges are light brown.
- Cool. Let the cookies rest on the baking sheet for a couple of minutes before transferring them to a cooling rack. Enjoy!
- Use room temperature butter. Don't microwave the butter, it changes the way it responds to the recipe.
- After making the cookie dough, you can roll it into 1 ½" balls, lay it in a Tupperware container, separated by a sheet of parchment paper, and freeze until you're ready to bake the cookies.
- Use regular rolled oats for this recipe.
- Butterscotch chips would be really yummy in this recipe too.
- When you remove the cookies from the oven, the center of the cookie should look a little under-done. They'll continue to bake on the cookie sheet for a couple of minutes. If you prefer your cookies a little softer, take them out a little sooner and likewise, if you like them a little more crispy, bake them a little longer.
Storing And Freezing
- Storing baked cookies: Store in an airtight container for up to 3 days at room temperature, or up to 5 days in the refrigerator.
- Freezing cookie dough: cookie dough freezes great. The easiest way is to make and scoop the dough as directed, then place onto a baking tray and freeze for at least 30 minutes. Then, transfer to freezer bags and store for up to 3 months. To bake, just pull the cookies out onto a parchment or baking mat lined baking sheet and preheat your oven for at least 30 minutes. Bake as directed, adding an extra minute or two to the total time.
- Freezing baked cookies: You can also freeze baked cookies for up to 3 months, if you happen to have a lot left over. You should freeze them in an airtight container separated by layers of parchment paper. You can thaw either in the fridge or at room temperature.
Coconut Oatmeal Chocolate Chip Cookie Recipe
- 1 Cup Butter room temperature
- 1 Cup Sugar
- 1 Cup Brown Sugar
- ¼ tsp Salt
- 2 large Eggs room tempreture
- 1 teaspoon Vanilla
- ½ tsp Coconut Extract
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 2 ½ Cup Oatmeal regular rolled oats
- 1 Cup Shredded coconut sweetened
- 1 bag Chocolate Chips Guitarrd or your favorite.
- Preheat the oven to 350 degrees
- Cream together the butter, sugar, and brown sugar.
- Add the vanilla, coconut extract, and eggs, one at a time, while mixing.
- Mix in the oatmeal, shredded coconut, baking soda, baking powder, and oatmeal. Mix together. Add the chocolate chips.
- Drop cookie dough on a greased cookie sheet, 1 ½" balls.
- Bake at 350 degrees for 8-10 minutes or until the edges are golden brown. Let the cookies sit on the cookie sheet for a couple of minutes and then transfer to a cooling rack.
More Cookie Recipes
- Linzer Cookies
- Pumpkin Spice Cookies
- Soft and Chewy Sugar Cookies
- Halloween Cookies
- Monster Cookies
- Best No Bake Cookies
- Best Holiday Treats
- Chocolate Peanut Butter Cookie
- Peanut Butter Cookies
- Brownie Waffle Cookies
- Cadbury Egg Cookies
- Chocolate Peppermint Cookies
- Chocolate Chip Cookies
- M and M Cookies
- More Cookie Recipes
- More Dessert Recipes
This soft and chewy coconut chocolate chip cookie recipe is irresistible! They're rich buttery cookies, loaded with oatmeal, shredded coconut, and loads of chocolate chips.