Chewy Oatmeal Chocolate Chip Coconut Cookies {My Favorite Cookie}
User Reviews
4.7
Chewy Oatmeal Chocolate Chip Coconut Cookies {My Favorite Cookie}
Description
These cookies combine rolled oats and a mix of light and dark brown sugars, softened butter, eggs, and vanilla extract. The dry ingredients, including all-purpose flour, baking soda, and salt, are briefly processed with oats for a coarse blend before incorporation. Adding coconut flakes and semisweet or bittersweet chocolate chips provides texture and bursts of flavor throughout the chewy cookie.
Baked at 350°F for around 10 to 12 minutes, the cookies spread evenly with tender edges and a soft center. Increasing the oven temperature to 375°F or using convection bake can reduce flattening and produce a more defined chew.
This recipe suits cooks who enjoy a cookie with diverse texture, combining chewy oatmeal and coconut with rich chocolate chunks. The balanced sweetness and moist crumb come through the combination of brown sugars and butter.
Ingredients
- 1 cup rolled oats old-fashioned
- 2 ¼ cups all-purpose flour I use unbleached all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 cup butter softened, salted
- 1 ¼ cups light brown sugar packed
- ½ cup dark brown sugar packed
- 2 egg large
- 1 tablespoon vanilla
- 1 cup coconut flakes sweetened or unsweetened
- 2 cups semisweet chocolate chips or bittersweet chocolate chips
Instructions
- Preheat oven to 350 degrees F. Add the oats, flour, baking soda, and salt to a food processor or blender and process for about 30 seconds until coarsely blended. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a handheld electric mixer, add the butter and brown sugars and mix until light in color, 1-2 minutes. Add the eggs and vanilla and mix for another 1-2 minutes until light and fluffy, scraping down the sides of the bowl as needed.
- Add the blended dry ingredients and mix once or twice (not all the flour will be fully combined). Add the coconut and chocolate chips and mix until no dry streaks remain.
- Shape the cookie dough into balls (I use a #40 cookie scoop) and place several inches apart on parchment lined cookie sheets. Bake for 10-12 minutes. Let the cookies cool slightly before removing them from the pan to a wire rack.
Notes
- If cookies flatten too much, increase oven temperature to 375°F or use the convection setting at 325°F if available to maintain chewiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 155kcal | 8% |
| Carbohydrates | 25g | 8% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Cholesterol | 10mg | 3% |
| Sodium | 100mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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