Coconut Oatmeal Chocolate Chip Cookies

By Maria Lichty

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Quick Summary

Oatmeal Coconut Chocolate Chip Cookies- soft and chewy oatmeal cookies with shredded coconut and lots of chocolate chips! This cookie recipe is a family favorite!

oatmeal coconut chocolate chip cookies

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Cookies hold a special place in my heart. They just make me happy…and my tummy happy too! I have A LOT of favorite recipes, but these Oatmeal Coconut Chocolate Chip Cookies are at the very top of the list. I have been making them since I was little so there is the nostalgic factor, but they are also VERY delicious.

This cookie recipe is a good one to have in your regular repertoire. They turn out perfect every time, everyone loves them, and they are a classic. You can’t go wrong!

The cookies are soft, chewy, sweet, and have the perfect amount of coconut and chocolate. I use sweetened coconut and semi-chocolate chips, but if you prefer milk or dark chocolate, go for it! The cookies are great on their own or dunked in a glass of cold milk!

Make a batch TODAY! I know you will LOVE them!

And you can double the recipe, I often do because these cookies never last long:)

stack of oatmeal coconut chocolate chip cookies

How to Store

The cookies will keep in an airtight container on the counter for up to four days. You can also freeze the baked cookies for up to 3 months. Place in a freezer bag or freezer container and freeze. They are good frozen or you can let them come to room temperature.

If you want to freeze the cookie dough, shape the dough into balls and place the balls on a baking sheet or tray. Place in the freezer for 30 minutes or until balls are hard. Transfer to a freezer bag or freezer container and freeze for up to 3 months. When ready to bake, preheat the oven and bake! You don’t have to defrost the dough, just add a few minutes to the baking time.

oatmeal coconut chocolate chip cookie dough

FAQ

Can I use quick oats?

I prefer old fashioned oats for this recipe.

Do you use sweetened or unsweetened coconut?

I like to use sweetened coconut flakes, but unsweetened will work too.

Do you use unsalted or salted butter?

I like to use unsalted butter so I can control the amount of salt in the recipe. If you only have salted butter, you can use it, just adjust the salt to your taste.

What kind of chocolate chips do you use?

I like semi-sweet and Guittard is my favorite brand. You can use milk or dark chocolate chips. You can even try white chocolate, butterscotch, or peanut butter chips!

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Coconut Oatmeal Chocolate Chip Cookies

Soft and chewy coconut oatmeal cookies that are dotted with chocolate chips! These cookies are a family favorite!
4.69 from 166 votes

Ingredients
  

Instructions
 

  • Preheat oven to 350 degrees F.
  • Whisk together flour, baking powder, baking soda, and salt into a bowl. Set aside.
  • 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.
  • Stir in oats, coconut, and chocolate chips.
  • 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.
  • 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.

Notes

You can double this recipe! 

Nutrition

Calories: 169kcal, Carbohydrates: 22g, Protein: 2g, Fat: 8g, Saturated Fat: 5g, Cholesterol: 17mg, Sodium: 110mg, Potassium: 100mg, Fiber: 1g, Sugar: 13g, Vitamin A: 132IU, Calcium: 21mg, Iron: 1mg

Have you tried this recipe?

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Photos by Baked Ambrosia

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Maria

I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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4.69 from 166 votes (116 ratings without comment)

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Comments

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    1. Can I replace the egg for flax egg instead? Will I need to rest the dough before baking?

  1. 5 stars
    I am always looking for good recipes I can convert to gf. These are delicious and did really well with the cup4cup flour. Thanks for a simple yet delicious alternative to regular chocolate chip cookies.

  2. 5 stars
    A really sweet salty cookie. I added less coconut and chips and subbed in some pecans. Definitely cook these until they are golden brown all over or they will be doughy in the middle and undercooked. Hubby was so happy with these cookies and a mug of milk. Thank you

  3. What if my chocolate chip, peanut butter, oatmeal cookies are not sticking together. What can I add—coconut oil or more peanut buttet. Help!

  4. 5 stars
    Simple and Scrumptious !!!
    I did add a cup of chopped walnuts, successfully and cookies looked so much like your picture and where chewy with a “coconut maroon” type taste and texture.
    I also used my favorite dark chocolate chip.
    Deeply appreciated your share Maria and Josh !!!

  5. 5 stars
    These are DELICIOUS!!
    But I wanted to ask why our cookies are bigger and more cake-like? We prefer them tk be thinner and crunchier….any ideas why?

  6. 5 stars
    Been waiting to make these, spring break with kiddo was perfect time. These are like fancy oatmeal cookies the coconut just gives it that little extra something! May try to replace chocolate chips with raisins next time…
    Thank you

  7. 5 stars
    I used to make something like this and can’t believe I had forgotten the recipe! My kids raved over these cookies. I’m going to give this a try as they are so close to what I used to do. I think I had modified a Betty Crocker recipe into this type when I was a teenage, like 50 years ago.

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