Oatmeal Coconut Chocolate Chip Cookies Recipe
These soft and chewy chocolate chip cookies are irresistible! They have everything you love in a cookie including coconut, oatmeal, and chocolate chips.
Servings: 24 cookies
Calories: 249kcal
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
- 1½ cups all-purpose flour
- 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 flour, 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