Servings
Font
Back
0 from 312 votes

Loaded Oatmeal Chocolate Chip Cookies

These oatmeal coconut chocolate chip cookies are soft, chewy, and loaded with chocolate, coconut, & walnuts! Thick, hearty cookies are the best!!

Prep Time
10 mins
Cook Time
10 mins
Total Time
23 mins
Servings: 12
Calories: 336 kcal
Course: Baked Goods
Cuisine: American

Ingredients

  • 1 large egg
  • ½ cup unsalted butter 1 stick
  • ½ cup light brown sugar packed
  • ¼ cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1 cup old-fashioned whole rolled oats not instant or quick cook
  • 1 cup all-purpose flour
  • ½ cup sweetened shredded coconut
  • ½ cup chopped walnuts pecans may be substituted; or nuts may be omitted
  • ½ teaspoon baking soda
  • ¼ teaspoon salt or to taste
  • 1 heaping cup semi-sweet chocolate chips

Instructions

    Cup of Yum
  1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the egg, butter, sugars, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
  2. Stop, scrape down the sides of the bowl, and add the oats, flour, coconut, walnuts, baking soda, salt to taste, and beat on low speed until just combined, about 1 minute.
  3. Stop, scrape down the sides of the bowl, and add the chocolate chips, and beat on low speed until just combined, about 30 seconds.
  4. Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 12 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip – Strategically place a few chocolate chips on top of each mound of dough by taking chips from the underside and adding them on top.
  5. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
  6. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 11 t0 13 minutes (for super soft cookies, longer for more well-done cookies), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool.
  7. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.

Notes

  • Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.
  • Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
  • Adapted from The Best Oatmeal Chocolate Chip Cookies and Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies.

Nutrition Information

Serving 1 Calories 336kcal (17%) Carbohydrates 36g (12%) Protein 4g (8%) Fat 17g (26%) Saturated Fat 9g (45%) Polyunsaturated Fat 7g Cholesterol 36mg (12%) Sodium 118mg (5%) Fiber 2g (8%) Sugar 23g (46%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 336

% Daily Value*

Serving 1
Calories 336kcal 17%
Carbohydrates 36g 12%
Protein 4g 8%
Fat 17g 26%
Saturated Fat 9g 45%
Polyunsaturated Fat 7g 41%
Cholesterol 36mg 12%
Sodium 118mg 5%
Fiber 2g 8%
Sugar 23g 46%

* Percent Daily Values are based on a 2,000 calorie diet.