This soft and chewy Oatmeal Coconut Chocolate Chip Cookies recipe is irresistible. They’re rich buttery cookies, loaded with oatmeal, shredded coconut, and loads of chocolate chips.

If you love coconut, be sure to try these easy Cowboy Cookies, Chocolate Coconut Bundt Cake, German Chocolate Cookies, and our Chocolate Dipped Coconut Macaroons.

A stack of oatmeal coconut chocolate chip cookies.

Oatmeal Coconut Chocolate Chip Cookies

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.

This recipe has so much going for it—soft oatmeal cookies, chewy bits of shredded coconut, chocolate chips, and a little salty finish.

Key Ingredients

  • Butter– Be sure it’s room tempreture so you can easily cream together your butter and sugars.
  • Sugars– Both white granulated sugar and light brown sugar are used in this recipe to create the perfect flavor and texture.
  • Eggs– Room temperature 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 old fashioned 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

  1. 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.
  2. Scoop the dough. Use an ice cream scoop to make uniform cookie sizes. A medium scoop works great for this cookie recipe.
  3. Bake. Bake your cookies at 350 degrees for 8-10 minutes or until the edges are light brown.
  4. Cool. Let the cookies rest on the baking sheet for a couple of minutes before transferring them to a cooling rack. Enjoy!
A baking sheet with freshly baked chocolate chip cookies with oatmeal and coconut.

Recipe Tips

  • 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 1/2″ balls, lay it in a Tupperware container, separated by a sheet of parchment paper, and freeze until you’re ready to bake the cookies.
  • Be sure to use regular rolled oats for this recipe instead of steel cut or instant oats.
  • 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 Instructions

  • 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.
These coconut chocolate chips cookies are soft and chewy and turn out amazing every time.
4.20 from 5 votes

Oatmeal Coconut Chocolate Chip Cookies Recipe

Author The Carefree Kitchen
These soft and chewy chocolate chip cookies are irresistible! They have everything you love in a cookie including coconut, oatmeal, and chocolate chips.
Prep: 10 minutes
Cook: 14 minutes
Total: 24 minutes
Yields24 cookies

Ingredients

  • 1 cup butter, room temperature
  • 1 cup sugar
  • 1 cup light brown sugar
  • 1/4 teaspoon salt
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2½ cups old-fashioned rolled oats
  • 1 cup sweetened shredded coconut
  • 12 ounces chocolate chips

Instructions
 

  • Preheat the oven to 350 degrees F.
  • In the bowl of a stand mixer, add the butter, sugar, and brown sugar and cream together using the paddle attachment until light and fluffy—about 3-5 minutes. Slowly add the vanilla, coconut extract, and eggs one at a time, then mix in the baking soda, baking powder, oats, and shredded coconut. Mix together on low, then mix in the chocolate chips last.
  • Scoop cookie dough into 1½" balls and place about 2" apart on a greased cookie sheet.
  • Bake in your preheated oven for 8-10 minutes, or until the edges are golden brown.
  • Once they are baked, remove from the oven and let the cookies sit on the cookie sheet for a couple of minutes before transferring to a cooling rack to cool completely. Enjoy!

Notes

Storing instructions: Store in an airtight container for up to 3 days at room temperature, up to 5 days in the refrigerator, or up to 3 months in the freezer. 
Make-ahead tips: scooped cookie dough can be frozen 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.

Nutrition

Calories: 249kcal | Carbohydrates: 31g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 37mg | Sodium: 173mg | Potassium: 70mg | Sugar: 27g | Vitamin A: 290IU | Vitamin C: 0.1mg | Calcium: 40mg | Iron: 0.6mg
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
Course Dessert
Cuisine American
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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.

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Welcome! I'm so glad you're here!! My name is Jill Baird at The Carefree Kitchen. I love food, nearly all food, and love to celebrate every day with food and the people I love! I love being creative in the kitchen and discovering new ways to switch up old favorites and coming up with new favorites. My hope is that you will find recipes you love on my site and maybe even find some inspiration to create something new! Have fun in the kitchen!

4.20 from 5 votes (5 ratings without comment)

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