Name: Recipe "Coconut Oatmeal Chocolate Chip Cookies"
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1.25 cup all-purpose flour; 1 tsp baking soda; 1 tsp baking powder; 0.5 tsp salt; 0.5 cup granulated sugar; 0.5 cup brown sugar; 0.5 cup unsalted butter (room temperature); 1 large egg; 2 tsp vanilla extract; 1 cup old fashioned oats; 1 cup shredded coconut; 1 cup semi-sweet chocolate chips

Sharing a dessert theme with this one: Deep Dish Chocolate Truffle Cookies or Snacky Clusters (Trader Joe’s Copycat).

Why I Love These Coconut Oatmeal Chocolate Chip Cookies

I’ve been making these cookies since I was a kid, and they’re still my top pick. They come out soft and chewy every time, with plenty of coconut and chocolate in every bite. I always use sweetened coconut and semi-sweet chips, but milk or dark chocolate works too. These cookies are just as good on their own as they are dunked in cold milk. And yes, you can easily double the recipe. I usually do, because they disappear fast.

Why You’ll Love These Coconut Oatmeal Chocolate Chip Cookies

The cookies come out soft and chewy with a satisfying chew from the oats.
Coconut and chocolate are balanced so neither overpowers the other.
This recipe is simple enough for a weeknight treat and easy to double for a crowd.

Key Ingredients for These Coconut Oatmeal Cookies

Old-fashioned oats give the cookies their signature chewy texture. Quick oats will make them softer and less sturdy.
Shredded coconut adds sweetness and a pleasant chew. Sweetened flakes are my favorite, but unsweetened works if you prefer less sugar.
Semi-sweet chocolate chips balance the sweetness of the dough. You can substitute milk or dark chocolate, or even white or butterscotch chips.

Electric mixer, makes creaming the butter and sugars quick and easy.
Cookie scoop, ensures evenly sized cookies for consistent baking.
Baking sheet, any rimmed sheet works; line it with parchment or a Silpat.
Wire cooling rack, lets cookies cool without steaming on the sheet.

Tips for Perfect Coconut Oatmeal Chocolate Chip Cookies

For the best texture, stick with old-fashioned oats. I prefer sweetened coconut flakes, but unsweetened works fine. Unsalted butter lets you control the salt, and any chocolate chip variety works here, semi-sweet is my go-to. When mixing, stop as soon as the dry ingredients are incorporated to avoid tough cookies. After baking, let them rest on the sheet for two minutes before transferring to a rack. The recipe doubles easily if you need more.

Expert Baking Tips for Coconut Oatmeal Cookies

For the best results, start with room-temperature butter so it creams smoothly with the sugars. Measure your flour by spooning it into the cup and leveling off. Rotate the baking sheet halfway through baking for even color. Pull the cookies out when the tops are just golden; they’ll continue to set on the hot sheet.

When doubling, use a large bowl and mix in two batches if needed. The dough will still be soft. Bake in batches, keeping unused dough in the fridge. Baked cookies and dough freeze well following the freezing instructions.

Variations on Coconut Oatmeal Chocolate Chip Cookies

You can swap the semi-sweet chips for milk chocolate, dark chocolate, white chocolate, or butterscotch chips. Add a cup of chopped walnuts or pecans for extra crunch. For less sweet cookies, use unsweetened coconut flakes. To make them gluten-free, use certified gluten-free oats and a 1-to-1 gluten-free flour blend.

Serving Suggestions for Coconut Oatmeal Chocolate Chip Cookies

These cookies are perfect with a glass of cold milk. For a dessert twist, sandwich a scoop of vanilla ice cream between two cookies. They also pack well in lunchboxes.

How to Store Your Coconut Oatmeal Cookies

Store baked cookies in an airtight container at room temperature. They’ll stay soft and chewy for up to four days.

How to Freeze Coconut Oatmeal Chocolate Chip Cookies

To freeze baked cookies, place them in a freezer bag or container and freeze for up to 3 months. They taste great straight from the freezer or at room temperature. To freeze the dough, scoop it into balls and freeze on a baking sheet until firm, then transfer to a bag. You can bake the frozen dough directly, adding a couple of minutes to the baking time.

Reheating Coconut Oatmeal Chocolate Chip Cookies

These cookies are delicious at room temperature, but if you want them warm, microwave one for 10-15 seconds. You can also reheat them in a 300°F oven for 5 minutes.

Coconut Oatmeal Chocolate Chip Cookies FAQ

Can I use quick oats instead of old-fashioned?

I don’t recommend quick oats for this recipe. Old-fashioned oats give the cookies a chewier texture. Quick oats will make them softer and less structured.

Should I use sweetened or unsweetened coconut?

I use sweetened coconut flakes, which add extra sweetness and chew. Unsweetened coconut works fine if you prefer a less sweet cookie.

Can I use salted butter instead of unsalted?

I prefer unsalted butter so I can control the salt. If you only have salted butter, use it and reduce the added salt to 1/4 teaspoon, or adjust to taste.

What chocolate chips work best?

I use semi-sweet chips, but milk or dark chocolate also work well. You can even try white chocolate, butterscotch, or peanut butter chips for a different flavor.

Recipe

Coconut Oatmeal Chocolate Chip Cookies

Soft and chewy coconut oatmeal cookies that are dotted with chocolate chips! These cookies are a family favorite!

easyVegetarian

15 min

Prep Time

10 min

Cook Time

25 min

Total Time

Servings

Snack

Course

American

Cuisine

239 kcal

Calories

Ingredients

Servings

1.25 cup all-purpose flour
1 tsp baking soda
1 tsp baking powder
0.5 tsp salt
0.5 cup granulated sugar
0.5 cup brown sugar

0.5 cup unsalted butter, room temperature
1 large egg
2 tsp vanilla extract
1 cup old fashioned oats
1 cup shredded coconut
1 cup semi-sweet chocolate chips

Instructions

1
Preheat oven to 350 degrees F.
2
Whisk together flour, baking powder, baking soda, and salt into a bowl. Set aside.
3
Cream together sugars and butter with a mixer. Add egg and vanilla and beat until combined. Add in the dry ingredients and mix until just combined. Don't over mix.

4
Stir in oats, coconut, and chocolate chips.
5
Roll the cookie dough into balls or use a cookie scoop, about 1 tablespoon of dough per cookie. Place on a large baking sheet that has been lined with parchment paper or a Silpat baking mat, about 2 inches apart.
6
Bake for 8 to 10 minutes or until tops are slightly golden. They will still be soft. Let sit on cookie sheet for 2 minutes and transfer to a wire cooling rack to cool completely.

Nutrition (per serving)

239kcal

Calorie breakdown

Protein6%16 kcal

Fat43%109 kcal

Carbohydrates51%132 kcal

How this was calculated — 12 of 12 ingredients matched

all-purpose flourFlour, wheat, all-purpose, enriched, bleached1098 kcal

baking sodaLeavening agents, baking soda0 kcal

baking powderLeavening agents, baking powder, low-sodium5 kcal

saltSalt, table0 kcal

granulated sugarSugars, granulated462 kcal

brown sugarSugars, brown456 kcal

unsalted butterButter, salted860 kcal

large eggEgg, whole, raw, fresh1 kcal

vanilla extractVanilla extract29 kcal

old fashioned oatsOat bran, raw590 kcal

shredded coconutNuts, coconut meat, raw850 kcal

semi-sweet chocolate chipsChocolate, dark, 60-69% cacao solids1390 kcal

Serving size ≈ 59 g · 24 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: american, dessert, Oven Baked, vegetarian

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