These soft and chewy chocolate chip cookies are irresistible! They have everything you love in a cookie, coconut, oatmeal, and chocolate chips, yum!
Taste is king with cookies but the texture is a close second and these cookies have it all. These cookies have all the components of a great cookie, soft and chewy, a little salty and oh, so sweet!
Here are some other cookies you’ll love!
Peanut Butter Cornflake Cookies
Chocolate Peanut Butter Cookie
No-Bake Peanut Butter Smores Bar
Tips for making the best Chocolate Chip Oatmeal Cookie:
- Use room temperature butter. Don’t microwave the butter, it changes the way it responds in the recipe.
- After making the cookie dough, you can roll into 1 1/2″ balls, lay 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.
These soft and chewy chocolate chip cookies are irresistible! They have everything you love in a cookie, coconut, oatmeal, and chocolate chips, yum!
- 1 Cup Butter (room temperature)
- 1 Cup Sugar
- 1 Cup Brown Sugar
- 1/4 tsp Salt
- 2 large Eggs
- 1 tsp Vanilla
- 1/2 tsp Coconut Extract
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 2 1/2 Cup Oatmeal
- 1 Cup Shredded coconut
- 1 bag Chocolate Chips
-
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 1/2" balls.
-
Bake at 350 degrees for 12 minutes or until the edges are golden brown. Let the cookies sit on the cookie sheet for 1-2 minutes and then transfer them to a cooling rack.
You can
No Comments