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!
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:)
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.
FAQ
I prefer old fashioned oats for this recipe.
I like to use sweetened coconut flakes, but unsweetened will work too.
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.
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!
More Cookie Recipes
- Peanut Butter Chocolate Chip Cookies
- Monster Cookies
- Oatmeal Cookies
- Snickerdoodles
- Chocolate Chip Cookies
- Peanut Butter Oatmeal Cookies
Coconut Oatmeal Chocolate Chip Cookies
Ingredients
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, at room temperature
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup old fashioned oats
- 1 cup shredded coconut
- 1 cup semi-sweet chocolate chips
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
Nutrition
Have you tried this recipe?
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Photos by Baked Ambrosia
Love these cookies! Next time I make them, and there definitely will be a next time, I will add more chocolate chips. Just a personal preference. I’m a chocoholic.
Made according to recipe and the cookies were amazing!!
Better than excellent! Easy to make and so delicious.
These are amazing! My Husband always wants me to make them and they are definitely our new favorites.
This is my favorite cookie recipe. Thank you so much for sharing. I’m making my second batch this week. Can’t seem to keep any in the cookie jar.
excellent!
Hi Mara: You might want to change your recipe as the next step after preheating the oven goes directly to shaping the dough to put in the oven!
Weird, thanks for letting me know. Fixed!
I had unsweetened coconut in my pantry and came across this recipe in my attempt to use it. Turns out these cookies are delicious!! They will be a regular in my house from now on and I intend to share with friends and family. I just love it when internet search end so well. Thanks for a delicious and unexpected Easter treat!
After trying for the first time (and they were amazing) I used same recipe using an extra half stick of butter & used 1/2 of chocolate chips + 1/2 caramel chips (sticking to your ratio) and then added 1/4 cup marshmallows and they were also amazing)
Thank you so much for the recipe!!
I make these cookies quite often and have for years. The only difference is that I add one cup of chopped walnuts also.
I’m leaving this comment as I’m eating these warm, gooey sweet thangs ! I followed the recipe to a tee and these cookies are delicious!!! And as my husband so eloquently put it, this cookie has something for everyone…it’s a win, win
Glad you love the cookies!
Growing up in the rainy Northwest, I often watched and sometimes helped my mom bake her chocolate chip cookies and oatmeal cookies with chocolate chips. Eventually I could make them myself. I decided to add coconut and walnuts to the oatmeal chocolate chips and everyone went crazy happy. Like it was candy. It was a big hit in the 1960’s in my neighborhood.
These cookies were exactly what I had in mind when I did a recipe search. Thanks so much for sharing! I thought I was going to say I made them exactly as written, as that was my intention, until I discovered I only had half of the semi-sweet chocolate chips on hand. But some milk chocolate chips came to the rescue! They ended up being about half of each kind and I’ll do the same again when I make them next. I made a double batch, scooped half onto a baking sheet and put them in the freezer so they’d be firm enough to bag and put into deep freeze for another day. By the time I baked the other half, did some other meal prep and washed the dishes I was able to bag them up and into the freezer. Measure once, do dishes once, have fresh cookies twice! Or a gift to give away. Win!
Yay!
Do you use sweetened or unsweetened coconut
I use sweetened, but either will work!
The Best!!! Easy, quick and delicious!!
Perfectly moreish!
These are so good!! I topped them with a little course salt at the end and froze the dough about 10-15 mins before baking so it took a little longer for them to cook but they turned out PERFECT! I also slapped the pans while in the oven to flatten them out a little. (My family is super picky about thin crispy cookies ) lol. Again, another keeper ! My family will LOVE these
Just made those cookies and they are exactly the type of cookie I love. A little crunch but soft in the middle. I was a bit worried about all the dry ingredients with only a half cup of butter but they are perfect. Did not change a thing other than I cooked mine about 11 minutes. Thank you, this is definitely a repeat recipe.
You are welcome!
I LOVED these cookies. Can I make them into bars instead? Will the cooking time be different? Can I use sweetened coconut?
I am glad you loved the cookies. I haven’t tried bars. I am guessing 25-30 minutes in a pan, but check early to be safe. You can use sweetened coconut. Let me know if you try bars!
I would like to make these cookies into bars in a 81/2 inch square pan. How long should the baking time be?
Incredible texture, and very tasty. Will definitely be making these again! Might add cinnamon next time and see if it adds anything to the recipe.
Wow, so delicious…might even be one of the best cookies I’ve ever had! Thank you so much for this wonderful recipe!
Love these cookies! I used white chocolate chips and 1 cup craisons.