Description
Deliciously chewy Chocolate Chip Cookies with Oatmeal & Coconut combine the rich flavors of semi-sweet chocolate chips and toasted coconut with hearty old-fashioned oats for a wholesome twist on a classic cookie. These easy-to-make cookies bake to golden perfection with a soft center and crisp edges, perfect for an indulgent dessert or snack.
Ingredients
Scale
Dough Ingredients
- 1 cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups old-fashioned oats
- 1 cup sweetened shredded coconut
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and promote even baking.
- Cream Butter and Sugars: In a large bowl, cream together softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which helps create a tender texture in the cookies.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in vanilla extract for flavor depth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Mix Wet and Dry Ingredients: Gradually blend the dry ingredients into the wet mixture until just combined, taking care not to overmix to keep cookies tender.
- Incorporate Oats, Coconut, and Chocolate Chips: Fold in old-fashioned oats, shredded coconut, and semi-sweet chocolate chips evenly throughout the dough.
- Portion Dough: Drop rounded tablespoons of cookie dough onto the prepared baking sheet, spacing cookies approximately 2 inches apart to allow for spreading during baking.
- Bake: Bake in the preheated oven for 10–12 minutes, or until the edges turn golden brown and the centers are set but still soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
Notes
- You can substitute dark or white chocolate chips for a different flavor profile.
- For a less sweet version, use unsweetened shredded coconut instead of sweetened.
- These cookies freeze well for up to 3 months; store in an airtight container or freezer bag.
