Description
Soft and chewy oatmeal coconut cookies studded with chocolate chips, offering a tropical twist on a classic treat.
Ingredients
- 1 cup rolled oats
- 1/2 cup shredded unsweetened coconut
- 1/2 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup semisweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together oats, coconut, flour, baking soda, and salt.
- In another bowl, cream butter and sugars until light and fluffy.
- Beat in egg and vanilla until well combined.
- Gradually mix dry ingredients into wet until just combined.
- Fold in chocolate chips.
- Drop tablespoons of dough onto the prepared sheet, spacing 2 inches apart.
- Bake for 10–12 minutes, until edges are golden but centers are soft.
- Allow cookies to rest on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For chewier cookies, slightly underbake and let them finish cooking on the sheet.
- Freeze dough balls for up to 3 months; bake directly from frozen adding an extra minute.
- Swap half the coconut for chopped nuts like pecans or walnuts for extra texture.