Coconut Oatmeal Chocolate Chip Cookies

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I know everyone is probably sick of cookies and cookie recipes, but NOT me! The holidays did not burn me out. Cookies hold a special place in my heart. They just make me happy…and my tummy happy too!

We had some friends over to watch a movie, so of course I had to bake a treat! I was in the mood for oatmeal cookies and they are Josh’s favorite too! I wanted something a little different though. This time I added coconut and chocolate chips! A divine combo indeed! We especially loved these with a glass of cold milk!! These are the perfect dunkaroos!

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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!

4.8 from 15 votes
Prep Time
15 minutes
Total Time
25 minutes
Cuisine
American
Servings
24

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
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup old fashioned oats
  • 1 cup shredded coconut
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350. Shape to form 1 inch balls. Place on ungreased cookie sheet about 2 inches apart and bake 10-12 minutes or until tops are golden. They will still be soft. Let sit on cookie sheet for 2 minutes and transfer to a wire cooling rack to cool completely.

  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 smooth, about 2 minutes. Slowly add in flour mixture. Stir in oats and coconut. Add in chocolate chips.

  4. 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 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 Facts
Coconut Oatmeal Chocolate Chip Cookies
Amount Per Serving
Calories 169 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g25%
Cholesterol 17mg6%
Sodium 110mg5%
Potassium 100mg3%
Carbohydrates 22g7%
Fiber 1g4%
Sugar 13g14%
Protein 2g4%
Vitamin A 132IU3%
Calcium 21mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.



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Maria Lichty

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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CommentsLeave a reply

  1. Made these yesterday for the office – they were all gone a few hours later. The only thing I would do is add more coconut but thats just me. Oh and dont go past 12 minutes as the recipe suggest – any longer and you’ll have rocks.

  2. I made these today while the baby was sleeping…  and WOW!  They were delicious – perfect combination and just the right sweetness!  Thank you for sharing!  Definitely a keeper!!

  3. Tried these today! Omg they are a BOMB! My hubby adores coconut and melted choc chips.
    One remark – balls of dough did not melt into flat cookie shapes. I had to press them down with a fork half way through. And second batch was shaped into flat cookies from the beginning. Didn’t affect deliciousness of this miracle of course! Yuummmmmm!!!!

  4. I have made this recipe. It has become my grandson’s favorite cookie! What’s not to love? Can’t go wrong with chocolate and coconut. Sometime I use a variety of chocolate chips… equally delicious.

  5. 5 stars
    Amazing!!! This is one of the best cookies I’ve ever eaten! The texture was beyond perfect: chewy inside, a bit crispy on the outside, and melt in your mouth delicious! My partner said they were the best she’d ever eaten, like a Girl Scout Samoa, but wayyy better! Thank you SO much for this AWESOME recipe!!! 

  6. 3 stars
    Made these this morning.  Flavor was good, I eliminated the white sugar and increased the brown sugar to 3/4 cup.  As I don’t care for soft cookies, I increased the bake time to 18 minutes…still weren’t crisp enough for my taste.  Otherwise, I like the flavor but wish they were crisper.

  7. 5 stars
    These were scrumptious! I added walnuts, too, and used Crisco because I was out of butter. Definitely make these and eat them!!

  8. 5 stars
    Hi! These have become my go-to cookies and have made me famous amongst friends and fam. Everyone adores them. Particularly delish when they are a couple of hours fresh out of the oven, but still yum the next day. Thanks so much for sharing your recipe! 

  9. 5 stars
    So, so good!  I tried them with a half cup of chocolate chips and a half cup of caramel chips.  Turned out so sweet and chewy and perfect!  Thanks for the recipe; I will definitely keep using it!

  10. These cookies are delicious! I used sea salt and Ghirardelli mini chocolate chips. Next time I’ll double the batch and cook a minute or two less. Five stars! Thank you!

  11. 5 stars
    If I could give these cookies a higher rating, I would. They’ve become a family favourite and I often make them – they go so quick I double it every time and make about 50 cookies! I chop up two blocks of Whittaker’s dark Ghana for the chocolate, and it takes the cookies to a new level of irregular chocolatey heaven :)) thank you for this recipe!

  12. These are great! Easy to make. I also love that the recipe is for a good amount and not 4,5,6 dozen. For my personal taste they are a bit sweet. Do you think I could half the sugar in the dough and still maintain the integrity of the overall cookie? Thanks.

  13. Trying them for the first time – I doubled the recipe, using two jumbo size eggs and then found I needed to add an extra egg to make it all come together. Love the idea of chocolate (yummy), coconut (chichis anyone) and oatmeal (git yer Scot on) in one cookie

    1. I used minute oats, only brown sugar and I toasted my coconut also and flattened them a bit before baking.
      The middle was soft and edges crunchy. Soooo good!

  14. OMG!
    This recipe is sooo delicious. The cookie is soft in the middle and crispy on the edges. Perfection!
    Thanks for sharing your recipe.
    Note: I flattened my cookies a bit before baking.

  15. 5 stars
    These were so good! I used quick oats bc I didn’t have rolled, but texture was still great! I don’t always love the texture of shredded coconut but it blended in well! My kids loved these, crispy and chewy all at the same time, I will definitely make again!

  16. 5 stars
    Just made these cookies for the long weekend and they’re so yummy!! I followed the recipe as is and it turned out great!! Will definitely add this to the cookie rotation. Thanks for sharing!

  17. 5 stars
    So easy and delicious! So chewy and chocolate! Appoved by my 21 year old son…he ate 8 in one sitting! I made a second batch with chopped pecans! Even better!
    Thanks for another amazing cookie recipe Maria!

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