Chocolate Chip Cookies with Oatmeal & Coconut Recipe

If you’re seeking the ultimate homemade treat, look no further than these Chocolate Chip Cookies with Oatmeal & Coconut. Each bite delivers the nostalgic comfort of a classic chocolate chip cookie, but with the irresistible chew of oats and a sweet coconut twist. These cookies strike a beautiful balance between crispy edges and soft centers—a combination that makes them a favorite for any occasion, from cozy afternoons to festive gatherings.

Ingredients You’ll Need

this Recipe

Ingredients You’ll Need

The magic of these cookies starts with a simple lineup of pantry staples, each adding its own special flair. Every ingredient plays a vital role in creating the texture, flavor, and unforgettable aroma that fills your kitchen as they bake.

• Unsalted butter (1 cup, softened): Provides richness and ensures melt-in-your-mouth cookies with golden edges.
• Brown sugar (1 cup, packed): Lends deep caramel notes and extra chewiness compared to all-white sugar.
• Granulated sugar (1/2 cup): Balances sweetness and helps crisp up the edges.
• Large eggs (2): Bind the dough and add that signature cookie tenderness.
• Vanilla extract (1 teaspoon): Gives warmth and rounds out all the other flavors beautifully.
• All-purpose flour (1 1/2 cups): Forms the sturdy backbone of these cookies so they aren’t too crumbly or dense.
• Baking soda (1 teaspoon): Ensures your cookies puff up just enough, creating the perfect bite.
• Baking powder (1/2 teaspoon): Adds a touch of lift for a slightly cakier texture.
• Salt (1/2 teaspoon): Intensifies the chocolate and coconut flavors and keeps the sweetness in check.
• Old-fashioned oats (1 1/2 cups): Deliver hearty chewiness and a rustic texture.
• Sweetened shredded coconut (1 cup): Brings juicy sweetness and a subtle tropical note that’s oh-so-addictive.
• Semi-sweet chocolate chips (1 1/2 cups): Ensures melty pockets of chocolate in every single cookie.

How to Make Chocolate Chip Cookies with Oatmeal & Coconut

Step 1: Prep Your Oven and Baking Sheets

Start by preheating your oven to 350°F. This ensures a consistent baking temperature for perfectly golden cookies. Line a couple of baking sheets with parchment paper to keep the cookies from sticking and to make cleanup a breeze.

Step 2: Cream the Butter and Sugars

In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This step is crucial for creating a cookie with great structure and those pretty, crackly tops.

Step 3: Add Eggs and Vanilla

Beat in the eggs, one at a time, making sure each is well incorporated before adding the next. Stir in the vanilla extract, which adds wonderful depth and pairs perfectly with the coconut.

Step 4: Mix the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Mixing these ingredients first ensures even distribution, so you don’t end up with a salty bite or a flat cookie.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry mixture into your wet ingredients. Stir until just combined—over-mixing can result in tough cookies, and we want ours as tender as possible!

Step 6: Stir in the Oats, Coconut, and Chocolate Chips

Add the old-fashioned oats, sweetened shredded coconut, and chocolate chips. Fold them through gently but surely, so every scoop of dough promises a generous helping of all the good stuff.

Step 7: Scoop and Space

Using a tablespoon or small cookie scoop, drop mounds of dough onto your prepared baking sheets, spacing them about 2 inches apart. These cookies will spread and puff, so give them room to do their thing.

Step 8: Bake to Perfection

Bake for 10 to 12 minutes, or until the edges are golden and the centers are just set. For a chewier cookie, take them out when the middle still looks just a bit underdone—it’ll firm up as it cools. If you prefer crunch, leave them in an extra minute or two.

Step 9: Cool and Enjoy

Let the cookies cool on the baking sheet for about five minutes before moving them to a wire rack. This gives them time to firm up so they don’t fall apart—and allows all those flavors to meld beautifully.

How to Serve Chocolate Chip Cookies with Oatmeal & Coconut

Garnishes

Top your freshly baked cookies with a pinch of flaky sea salt or a drizzle of melted chocolate right after they come out of the oven. This simple touch instantly elevates the flavor, adding a touch of drama and sharp contrast to the sweet notes in Chocolate Chip Cookies with Oatmeal & Coconut.

Side Dishes

You can’t beat a classic tall glass of icy cold milk, but try pairing these cookies with hot coffee or a creamy chai latte for something different. If you’re feeling playful, serve alongside a scoop of vanilla bean ice cream—the creamy chill is a match made in dessert heaven with Chocolate Chip Cookies with Oatmeal & Coconut.

Creative Ways to Present

Stack these cookies in a rustic jar tied with baker’s twine for a homemade gift, or serve them on a tiered cake stand for a festive touch at parties. For a show-stopping dessert, sandwich two cookies with whipped cream or ice cream for your own chocolate chip oatmeal coconut cookie sandwiches.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Chocolate Chip Cookies with Oatmeal & Coconut in an airtight container at room temperature for up to five days. The oats and coconut help these cookies maintain their chew, so they stay delicious long after baking.

Freezing

Freeze baked cookies in a single layer on a sheet pan, then transfer them to a freezer bag or airtight container for up to three months. Alternatively, freeze scoops of cookie dough and bake straight from frozen for warm cookies on demand—just add a minute or two to the baking time.

Reheating

To bring Chocolate Chip Cookies with Oatmeal & Coconut back to life, pop them in a 300°F oven for 3–5 minutes until warmed through. This revives their just-baked aroma and gets the chocolate chips extra melty again. If you’re in a hurry, 10 seconds in the microwave also does the trick!

FAQs

Can I use quick oats instead of old-fashioned oats?

While you can swap quick oats in a pinch, old-fashioned oats provide a chewier texture and heartier bite. Quick oats will make the cookies slightly softer and less textured, but they’ll still taste delicious!

What’s the best way to keep these cookies soft?

Store cookies in an airtight container with a slice of bread—the bread provides just enough moisture to keep your Chocolate Chip Cookies with Oatmeal & Coconut soft and fresh longer. They also stay softer if you don’t overbake: pull them as soon as the centers look set.

Can I make the dough ahead of time?

Absolutely! In fact, chilling the dough for a few hours or overnight can make the flavors more pronounced and the cookies even thicker. Just cover tightly and refrigerate, then scoop and bake straight from the fridge.

Are these cookies gluten free?

This recipe calls for all-purpose flour, which contains gluten. To make gluten free cookies, try substituting with a 1:1 gluten free flour blend and ensure your oats are certified gluten free for best results.

Can I reduce the sugar or coconut in this recipe?

You can reduce the sugars slightly if you prefer a less sweet treat, but keep in mind it may affect texture and spread. The coconut helps bind and sweeten the cookies, but you can use a little less or swap for unsweetened if desired.

Final Thoughts

I hope you’re as excited as I am to bake (and taste-test!) a batch of these Chocolate Chip Cookies with Oatmeal & Coconut. They’re the kind of cookies that bring everyone into the kitchen, and their mix of textures and flavors always has people reaching for another. Give this recipe a try—you might just find it becomes your new favorite, too.

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