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!
More Cookie Recipes
- Peanut Butter Chocolate Chip Cookies
- Monster Cookies
- Snickerdoodles
- Chocolate Chip Cookies
- Peanut Butter Oatmeal Cookies
Dessert
Coconut Oatmeal Chocolate Chip Cookies
Soft and chewy coconut oatmeal cookies that are dotted with chocolate chips! These cookies are a family favorite!
- 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
-
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.
-
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 smooth, about 2 minutes. Slowly add in flour mixture. Stir in oats and coconut. Add in chocolate chips.
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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.
This, my friends, is an ideal cookie. Crispy on the outside, soft on the inside, and a delicious flavor with a coconut crunch. Perfection!
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.
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!!
Glad you liked the cookies! They are one of our favorites!
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!!!!
Glad you liked the cookies!
Just made these, they are delicious. Used toasted coconut flakes and they came out so yummy!
These cookies turned out amazing. They are soft and gooey and not starchy. Great recipe. Thank you!!
So glad you liked them!
I made those but they didn’t spread out when baked . I followed the recipe exactly. What would be the reason?
Was your butter too cold? Did you have too much flour?
I love this recipe. i have made i several times. It’s in my “go-to” recipe book
Thanks
The perfect oatmeal cookie! Easy, fast AND deliscious!
The perfect oatmeal cookie! Easy, fast AND delicious!
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.
Glad your grandson loves these cookies!
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!!!
Yahoo! Glad you liked them. Thanks for letting us know!
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.
Just made these. Also added pecans and mini baking M&Ms. they are delish! Thank you
Just made these. Also added chopped pecans and mini baking M&Ms. delish. Ty
These were scrumptious! I added walnuts, too, and used Crisco because I was out of butter. Definitely make these and eat them!!
Just made these and they were great! Thanks for the recipe!
Super quick and easy to make and turned out perfect!!!
Do you recommend sweetened or unsweetened coconut for this recipe?
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!
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!
Glad you liked the cookies!
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!
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!
so happy you love them!
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.
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
I am really looking forward to making these. Do you use sweetened or unsweetened coconut? 🙂
Both will work, but I usually use sweetened!
Is it ok to use minute oats?
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!
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.
Delicious! Went together fast and baked up beautifully. We added pecans.
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!
Glad you liked the cookies!
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!
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!
Can I use a different flour in this recipe
In relation to nutritional details, what is a serving size? 1 cookie?