Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies
User Reviews
4.4
231 reviews
Good
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
14 mins
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Servings
16 cookies
-
Calories
236 kcal
-
Course
Baked Goods
-
Cuisine
American
Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies
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These oatmeal coconut chocolate chip cookies are packed with oats, shredded coconut, and semi-sweet chocolate chips. Sure to be a new favorite recipe!
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Ingredients
- 1 large egg
- ½ cup melted coconut oil
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- pinch salt optional and to taste
- 1 cup sweetened shredded coconut loosely laid in
- 1 cup old-fashioned whole rolled oats not instant or quick cook
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- ¾ cup semi-sweet chocolate chips
Instructions
- In a large mixing bowl, add the egg, coconut oil (if it’s solid, briefly microwave enough to obtain 1/2 cup melted/liquid state oil, measured like you’d measure any other cooking oil), sugars, vanilla, cinnamon, optional salt, and whisk to combine.
- Add the shredded coconut, oats, flour, baking soda, and stir to combine.
- Stir in the chocolate chips. They’ll have a tendency to slip out of the dough and fall to the bottom of the bowl, but keep folding them into the dough.
- Using a medium 2-inch cookie scoop or your hands, form 16 equal-sized mounds, about two heaping tablespoons of dough each. Gently squeeze the mounds to ensure the dough is tightly packed and the chocolate chips are well-embedded. The dough is slightly crumbly yet oily, but comes together when squeezed.
- Place mounds on a large plate, cover with plastic wrap, and refrigerate for at least 3 hours, or up to 5 days, before baking; no exceptions. The coconut oil needs to re-solidfy in the fridge. Do not bake with warm dough because the cookies will spread and bake thinner, flatter, and you could have oil puddles.
- Preheat oven to 350F, line baking sheets with Silpats, or spray with cooking spray. Place mounds on baking sheets, spaced at least 2 inches apart (I bake 8 cookies per sheet).
- Bake about 9 minutes, or until edges have set and the tops are just beginning to set, even if undercooked, pale, and glossy in the center. The shredded coconut is prone to burning so keep a close eye on the cookies. Do not bake longer than 9 to 10 minutes for soft cookies because they firm up as they cool, and as the days pass they’ll dry out quicker.
- Allow cookies to cool on the baking sheet for about 5 minutes before removing and transferring to a rack to finish cooling.
Notes
- Store cookies airtight at room temperature for up to 1 week, or in the freezer for up to 4 months.
- Alternatively, unbaked cookie dough can be stored airtight 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.
Nutrition Information
Show Details
Serving
1
Calories
236kcal
(12%)
Carbohydrates
26g
(9%)
Protein
2g
(4%)
Fat
11g
(17%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Cholesterol
12mg
(4%)
Sodium
109mg
(5%)
Fiber
2g
(8%)
Sugar
16g
(32%)
Nutrition Facts
Serving: 16cookies
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 236kcal | 12% |
| Carbohydrates | 26g | 9% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 12mg | 4% |
| Sodium | 109mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 16g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
231 reviews
Good
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