Coconut Chocolate Chip Oatmeal Cookies

This is butter Chocolate Chip Oatmeal Cookies Answer your cookie dreams with coconut. They're warmly spiced with hints of cinnamon, vanilla, and gooey chocolate and a bite of coconut. They beat regular cookie recipes any day!

Why You'll Love These Coconut Chocolate Chip Oatmeal Cookies

The aroma of these freshly baked Coconut Chocolate Chip Oatmeal Cookies will fill your kitchen every few weeks from now.

• quickly These chocolate-coconut cookies come together in just 25 minutes!
• effortlessly A stand-mixer does most of the work for you. You just need to roll the dough and bake away.
• Better than store bought. They have brown sugar for a soft interior and can be spiced up with add-ins like chewy cranberries.
• 3 in one. This easy recipe is a combination of sweet coconut cookies, oatmeal cookies, and chocolate chip cookies.

Recipe ingredients

A sprinkling of spicy cinnamon and crunchy coconut gives these soft cookies a special touch. Scroll down to the recipe card at the bottom of the post for exact amounts.

• Unsalted butter – If you use salted butter, skip the salt in the rest of the recipe.
• Brown sugar – You can use light brown or dark brown sugar for this.
• egg – Liquid eggs also work.
• Vanilla extract – Feel free to use almond extract.
• Regular oats – They are also called “Old Style”.
• All-purpose flour – Avoid whole-wheat flours as they will make your cookies too earthy and wheat-y.
• Baking soda – Don't use one that has been sitting in your fridge for a long time as it absorbs a lot of odors.
• Baking powder – If there are large lumps, strain them to avoid a metallic smell.
• cinnamon – Add ground nutmeg if you like, or skip it entirely.
• salt – Kosher salt is best.
• Chocolate chips – Mini chocolate chips add the perfect amount of sweetness, but they can also be regular chips.
• chopped coconut – Make sure it is unsweetened.

How to Make Chocolate Chip Oatmeal Cookies with Coconut

They're just as easy as your favorite chocolate chip cookies, but with crunchy coconut flakes and oats. Scroll to the bottom of the post for the full recipe card.

• Prepare the oven. Preheat oven to 350F. Line a baking sheet with parchment paper and set it aside.
• Beat the butter. Add the butter and brown sugar to the bowl of a stand-mixer. Beat until light and fluffy. If there are lumps in it, it means the butter has not softened enough.
• Finish the wet mixture. Add eggs and vanilla extract. Continue beating the ingredients until well combined. There should be no egg sticks in the mixture.

• Add the dry ingredients. Mix oats, flour, baking soda, baking powder, cinnamon and salt until just combined. Remove the bowl from the stand-mixer. Fold in chocolate chips and coconut flakes.
• Bake them. Roll the dough into 2 tablespoon sized balls. Set them on the prepared baking sheet leaving 2″ space between them. Bake for 10 minutes. Remove from oven. Let cool for 10 minutes. Enjoy!

Tips and variations

If you really want to treat yourself, add some ground matcha, cocoa powder, or vanilla protein powder to the batter!

• Reduce cleanliness. If you don't want to use parchment paper, you can use a silicone baking mat instead. Avoid foil as cookies will stick to it.
• More add-ins. Fold 1/4 cup chopped pecans, walnuts, dried cranberries or freeze-dried raspberries into the dough for more texture and flavor.
• Make matcha-chocolate chip cookies. Divide the dough (before add-ins) into two. Add 1/2 tablespoon matcha powder to one half and mix until just-combined. For an easy variation, roll dough balls with 1 tablespoon regular flour and 1 tablespoon matcha flour.
• Swap the chips. Substitute semi-sweet chocolate chips in recipes for milk chocolate, dark chocolate, white chocolate, or butterscotch chips.
• Keep in fridge. Place dough in a large bowl and cover with plastic wrap. Refrigerate it for 1 hour or up to overnight. This allows the dough to really absorb the butter and sugar in the mixture for better flavor.
• Add protein. Stir 1 scoop of vanilla protein powder into the dry ingredients and 1 1/2 tablespoons of additional butter while creaming the butter and sugar to make your cookies a hearty treat.
• Make Double Chocolate Cookies. Stir 2-3 tablespoons of cocoa powder into the dry ingredients for an extra chocolate bite.

proper storage

I always freeze a dozen so I can enjoy a sweet treat later.

• Counter: Store them in a paper bag for up to 3 days.
• Fridge: Store them in an airtight container for up to 6 days. Let them set on the counter for 5 minutes before digging in.
• Freezer: Wrap each cookie in plastic wrap. Transfer to a freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge or on the counter for 10-15 minutes.

More cookie recipes to try

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