Hello again! It’s Alicia from The Baker Upstairs, and I have a totally fantastic cookie recipe to share with you today. These coconut chocolate chip oatmeal cookies are some of my favorite cookies ever! They have the perfect chewy and crisp texture, and the chocolate chips and coconut some really great flavor. These cookies are the best!
As I mentioned a few weeks ago, my family just moved into our very first home! So far it has been a little chaotic, with a few unexpected bumps in the road. It took us nearly a week (and hours and hours on the phone) to get our internet set up, which meant that I had a lot of time to ponder how much of my time I waste on the internet. Our kids weren’t able to play games on their iPads (since somehow they all seem to need the internet to work?) and it was actually a pretty nice break for them. They played outside, ran through the sprinklers, and made up some games together. We even had less bickering than usual, which was quite a positive change! It has definitely inspired me to limit their iPad time even more, after seeing how much it fostered their creativity.
I have finally gotten to the point that my kitchen is more or less unpacked, so of course the first thing I wanted to do was to bake some delicious cookies! These coconut chocolate chip cookies are adapted from an oatmeal cookie recipe I’ve been using for years, but this was my first time adding coconut to the dough. It was such a good decision! The coconut bumps up the sweetness just a little, but also adds an amazing chewy texture that complements the oatmeal so well. I usually prefer raisins in my oatmeal cookies instead of chocolate chips (I know! I’m totally in the minority!) but in these cookies, the chocolate chips are fantastic. Chocolate and coconut is one of my absolute favorite flavor combinations, so these cookies are the best!
Coconut Chocolate Chip Oatmeal Cookies
The full recipe is at the bottom of this post, but here’s what you’ll need:
- brown sugar
- baking soda
- baking powder
- old fashioned oats
- chocolate chips
I used my stand mixer to whip up these coconut chocolate chip oatmeal cookies, but you could definitely use a hand mixer, or even mix the dough by hand. I’ll warn you that the recipe makes a ton, so if you’re cooking for a smaller crowd, feel free to cut the recipe in half. Or, better yet, freeze half of the dough for another day!
I always use a cookie scoop to make all of my cookies the same size, but if you’re less of a perfectionist than I am, you can scoop them with a spoon instead. They spread out a lot while they bake, so it’s a good idea to give them plenty of space on the baking sheet. I like to sprinkle them with a little extra coconut and a few extra chocolate chips to make them prettier, but that is totally optional.
I love the little bits of toasted coconut on top of the cookies after they are baked! Let them cool on the pan for a few minutes, then transfer them to a cooling rack.
These coconut chocolate chip oatmeal cookies have the most amazing chewy texture, thanks to the combination of oatmeal and coconut. They are so delicious!
These cookies are so tasty, and perfect for school lunches, dessert, or late night snacking. They are so good that you won’t be able to stop eating them!
Coconut Chocolate Chip Oatmeal Cookies
- 1 cup butter at room temperature
- 1 cup brown sugar
- 3/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 2 3/4 cup old-fashioned oats
- 2 cups chocolate chips
- 1 cup shredded coconut
- Preheat the oven to 350, and line three baking sheets with parchment or silicone liners.
- In a large bowl or the bowl of a stand mixer, cream together the butter and sugar. Add the eggs and vanilla, and mix until combined.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and oats. Pour the dry ingredients into the wet ingredients and mix until just combined. Stir in the chocolate chips and coconut.
- Scoop the dough into 1 inch balls and place on the prepared baking sheets, spacing 1-2 inches apart. Bake 10-12 minutes, or until lightly browned.