these butters Chocolate Chip Oatmeal Cookies Answer your cookie dreams with coconut. They're packed with flavors of cinnamon, vanilla, gooey chocolate, and coconut. They beat regular cookie recipes every day!
From now on, the scent of these freshly baked coconut chocolate chip oatmeal cookies will fill your kitchen every few weeks.
- Fast. These chocolate coconut cookies take just 25 minutes to make!
- Effortlessly. A stand mixer can do most of the work for you. You just roll out the dough and bake it.
- Better than store bought. They contain brown sugar for a softer interior and can be flavored with add-ins like chewy cranberries.
- 3 in one. This easy recipe is a combination of sweet coconut cookies, oatmeal cookies, and chocolate chip cookies.
Recipe ingredients
A sprinkle of spicy cinnamon and crunchy shredded coconut gives these soft cookies a very special touch. Scroll to the recipe card at the bottom of the post for exact quantities.
- unsalted butter – If you use salted butter, omit the salt in the rest of the recipe.
- brown sugar – You can use light brown or dark brown sugar.
- Egg – Liquid eggs also work.
- Vanilla extract – Feel free to use almond extract.
- regular oats – These are also known as “old fashioned”.
- all purpose flour – Avoid using whole wheat flours as they will make your cookies taste very earthy and wheaty.
- baking soda – Do not use a refrigerator that has been left in the refrigerator for long periods of time as it will absorb a lot of odors.
- baking powder – If there are any large chunks, sieve them to prevent a metallic taste.
- Cinnamon – You can add ground nutmeg if you wish, or leave it out entirely.
- Salt – Kosher salt is best.
- chocolate chips – Mini chocolate chips add the perfect amount of sweetness, but they can also be regular chocolate chips.
- Coconut shreds – Make sure it has no added sugar.
They're just as simple as your favorite chocolate chip cookie, but packed with crunchy coconut flakes and oats. Scroll to the bottom of the post to see the full recipe card.
- Prepare the oven. Preheat oven to 350F. Line a baking sheet with baking paper and set aside.
- Beat butter. Add cream and brown sugar to the bowl of a stand mixer. Stir until light and fluffy. If there are clumps, the butter has not yet softened.
- Finish the wet mixture. Add eggs and vanilla extract. Continue to stir ingredients until well combined. There shouldn't be any egg flakes in the mixture.
- Add dry ingredients. Add oats, flour, baking soda, baking powder, cinnamon and salt until just combined. Remove bowl from stand mixer. Stir in chocolate chips and coconut flakes.
- Bake them. Roll dough into 2 tablespoon sized balls. Place them on the prepared baking sheet, leaving 2 inches of space between them. Bake for 10 minutes. Remove from oven. Let cool for 10 minutes. enjoy!
Tips and variations
If you really want to treat yourself, add a little matcha, cocoa powder, or vanilla protein powder to the dough!
- Reduce cleanup. If you don't want to use parchment paper, you can use a silicone baking mat instead. Avoid using foil as the cookies will stick to it.
- More plugins. Stir 1/4 cup chopped pecans, walnuts, dried cranberries or freeze-dried raspberries into the dough for more texture and flavor.
- Make matcha chocolate chip cookies. Divide the dough (before adding the add-ins) into two parts. Add 1/2 tablespoon matcha powder halfway and stir until thoroughly combined. Knead the dough using 1 tablespoon of regular dough and 1 tablespoon of matcha dough for easy variations.
- Exchange chips. Change the semisweet chocolate chips in the recipe to milk chocolate, dark chocolate, white chocolate, or butterscotch chips.
- Refrigerate it. Place the dough into a large bowl and cover with plastic wrap. Refrigerate 1 hour or up to overnight. This allows the flour to really absorb the butter and sugar in the mixture for better flavor.
- Add protein. While you're creaming the butter and sugar, stir 1 tablespoon vanilla protein powder into the dry ingredients and add 1 1/2 tablespoons extra cream to make your cookies a hearty meal.
- Make double chocolate chip cookies. Stir 2-3 tablespoons cocoa powder into the dry ingredients for extra chocolate flavor.
Store correctly
I always freeze a dozen so I can enjoy a dessert later.
- counter: Store them in a paper bag for up to 3 days.
- refrigerator: Store them in an airtight container for up to 6 days. Leave them on the counter for 5 minutes before serving.
- refrigerator: Wrap each cookie with plastic wrap. Transfer to freezer bags. Freeze for up to 3 months. Thaw in the refrigerator overnight or on the counter for 10-15 minutes.
describe
These freshly baked coconut chocolate chip oatmeal cookies with earthy cinnamon will become your new favorite cookie recipe.
- Preheat oven to 350°F.
- Add softened cream and brown sugar to a stand mixer. Beat until creamy.
- Add eggs and vanilla extract. Mix until combined, about 1 minute.
- Now, add oats, all-purpose flour, baking soda, baking powder, cinnamon and a pinch of salt. Mix until combined.
- Gently fold in chocolate chips and unsweetened coconut flakes.
- Scoop 2 tablespoons of cookie batter onto baking sheets, spacing 2 inches apart.
- Bake for 10 minutes. Serve!
Nutrition
- Serving size: 1 cookie
- Calories: 142
- sugar: 8 grams
- sodium: 75 mg
- Fat: 9 grams
- Saturated fat: 3 grams
- carbohydrate: 15 grams
- fiber: 1g
- protein: 2 grams
- cholesterol: 20 mg
