Oatmeal Coconut Chocolate Chip Cookies for everybody! Who doesn’t love a cookie with all this good stuff in it?!
Cookies! The combination and varieties are endless, and that is just ONE of the reasons that I love them so much! We can take a classic cookie and throw whatever our little heart desires in there, and I’m betting it’s going to be pretty good.
It’s really hard to go wrong with a cookie, the flavors are always there. It’s pretty difficult for me to decide if I have a favorite flavor… I feel like anytime I try a new one, I’m saying "Oh my, this is my favorite yet!" Then, two minutes later, it’s sure to change/ (Though every time I have them, I fall more and more in love with these Peanut Butter S’mores Cookies.) What’s your favorite?
Lately I have been allll about the Dark Chocolate and Coconut Combo. I mean, check out these Chocolate, Coconut, and Strawberry Waffles! Even coconut alone, it’s pretty much been a part of at least one meal a day in these parts for the last three weeks. I always jump on the coconut bandwagon this time of year it seems! It’s just SO good..and it screams summer!
I’ve made these cookies quite a few times before, and I can’t stop. They’re amazing! You’ve got toasted, nutty coconut, deep, dark chocolate, and rolled oats for some added texture. These cookies are chewy on the inside, (so chewy!), and crispy on the outside. And you can really taste that coconut. They’re thinner cookies, but not totally crispy. They come together in a flash, half the time I don’t even use a stand mixer.
Speaking of stand mixers, I haven’t used mine in a long time. I’ve been making all my baked goods and bread and pizza doughs by hand recently, and I’m really enjoying it. There is something so therapeutic about it. Plus, if I’m being totally honest, sometimes I am just not in the mood to lug out my stand mixer, then have to wash it all.
Back to the cookies! They’re fantastic. A little switch up from the classic oatmeal chocolate chip cookies. Coconut is a perfect addition! You should do it now 🙂 Enjoy!
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Oatmeal Coconut Chocolate Chip Cookies Recipe
Ingredients
- 1/2 cup Sweetened Shredded Coconut
- 1/4 cup Unsalted Butter softened
- 1/2 cup Brown Sugar
- 1/4 cup Granulated Sugar
- 1 Egg
- 1 teaspoon Pure Vanilla Extract
- 3/4 cup All-Purpose Flour
- 3/4 cup Old Fashioned Oats
- 1/2 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 1/4 teaspoon Cinnamon
- 1/8 teaspoon Salt
- 1/2 cup Chocolate Chunks
Instructions
- Heat a large skillet on the stove over medium heat, and add the shredded coconut. Watching it closely, and tossing it often, cook until it is golden brown. Depending how hot your pan gets, anywhere from 3-5 minutes. Remove from heat, and allow to cool.
- In the bowl of a stand mixer, fitted with the paddle attachment, cream together the butter and sugars.
- Add in in the egg and vanilla, being sure to scrape down the sides, whip until smooth.
- Add in the flour, oats, baking powder, baking soda, cinnamon, and salt. Mix on low until almost combined.
- Add the toasted coconut and the chocolate chunks, and mix in. (I usually do this step by hand.)
- Put the bowl in the freezer for about 10 minutes while you preheat the oven to 350°F and line your baking sheets with parchment paper.
- Using a cookie scoop, (I used a 1 1/2 tablespoon size for these), place the cooled dough on the pans about 2" apart.
- Bake for 8-10 minutes until gold brown, crispy on the outside and soft on the inside. Rest on the pan for about two minutes before transferring to a cooling rack. Enjoy!