Oatmeal Coconut Chocolate Chip Cookies

Why You’ll Love This Recipe

Oatmeal Coconut Chocolate Chip Cookies bring together the hearty texture of oats, the tropical sweetness of shredded coconut, and the rich decadence of chocolate chips. These cookies are chewy, flavorful, and perfect for satisfying sweet cravings. Whether for a snack, dessert, or even breakfast treat, their combination of wholesome and indulgent ingredients makes them irresistible.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

old-fashioned rolled oatspurpose flourunsalted butterbrown sugarsugarlarge eggvanilla extractbaking soda saltshredded sweetened coconutsemi-sweet chocolate chips

directions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large bowl, cream together the butter, brown sugar, and sugar until light and fluffy.

Beat in the egg and vanilla extract until well combined.

In a separate bowl, whisk together the flour, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Stir in the oats, coconut, and chocolate chips until evenly distributed.

Scoop dough onto the prepared baking sheet, spacing each cookie a couple of inches apart.

Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.

Cool the cookies on the baking sheet for 5 minutes before transferring to a wire rack.

Servings and timing

This recipe yields approximately 24 cookies.
Preparation time: 15 minutes
Baking time: 10-12 minutes
Cooling time: 10 minutes
Total time: 35-40 minutes

Variations

Use dark chocolate or white chocolate chips for a flavor twist.

Add chopped nuts like walnuts or pecans for extra crunch.

Swap shredded coconut with unsweetened flakes for a less sweet option.

Mix in a dash of cinnamon or nutmeg for a warm spice note.

Make them gluten-free by using certified gluten-free oats and flour.

storage/reheating

Store in an airtight container at room temperature for up to 5 days.
Refrigerate for up to 10 days for extended freshness.
Freeze baked cookies for up to 2 months.
Reheat briefly in the microwave for a warm, gooey texture.

FAQs

Can I use quick oats instead of rolled oats?

Rolled oats are preferred for texture, but quick oats can work in a pinch.

Can I use margarine instead of butter?

Yes, but the flavor and texture may vary slightly.

Are these cookies chewy or crunchy?

They are mostly chewy with crisp edges.

Can I make them vegan?

Yes, use plant-based butter, a flax egg, and vegan chocolate chips.

Can I reduce the sugar?

Yes, reduce by up to 1/4 cup, but it may affect texture slightly.

What type of coconut should I use?

Sweetened shredded coconut is ideal, but unsweetened works too.

Can I freeze the dough?

Yes, scoop into balls and freeze for up to 2 months. Bake from frozen, adding a minute or two.

Can I add raisins?

Yes, substitute some or all of the chocolate chips with raisins for a classic oatmeal twist.

How do I keep them from spreading too much?

Chill the dough for 30 minutes before baking.

Can I double the recipe?

Absolutely, this recipe scales up well for larger batches.

Conclusion

Oatmeal Coconut Chocolate Chip Cookies are the ultimate comfort cookie, combining chewy oats, tropical coconut, and gooey chocolate in each bite. They’re simple to make, deliciously satisfying, and perfect for any occasion. Keep this recipe in your rotation for a delightful treat every time.

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