Coconut Oatmeal Chocolate Chip Cookies
Chewy and nutty cookies combining toasted coconut and melty chocolate, perfect for any occasion.
Ingredients
For the cookie dough
- 1/2 cup butter, softened (room temp)
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar, packed
- 1 large egg
- 1 1/2 tsp pure vanilla extract
- 1 1/4 cups all-purpose flour (see variations below for gluten-free swap)
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup old-fashioned oats (not instant)
- 1/2 cup shredded or flaked coconut (sweetened or unsweetened)
- 1/2 cup sliced almonds, finely chopped (toasted lightly if you like)
- 1/2 cup semi-sweet chocolate chips
Instructions
Baking
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, beat the softened butter, granulated sugar, and dark brown sugar with a stand mixer (paddle) or hand mixer until the mixture is light and fluffy, about 2–3 minutes.
- Add the egg and vanilla extract. Beat until fully incorporated and the batter looks smooth.
- Add the flour, salt, baking powder, and baking soda. Mix on low speed just until combined — don’t overmix.
- Stir in the oats, coconut, chopped almonds, and chocolate chips with a spatula until evenly distributed.
- Roll the dough into 1-inch balls (about a tablespoon each). Place them on the prepared baking sheet about 2 inches apart to allow spreading.
- Bake for about 10 minutes, or until the edges start to brown lightly but centers still look slightly soft.
- Remove from the oven and let the cookies sit on the baking sheet for 1 minute to finish setting, then transfer to a wire rack to cool completely.
Notes
Store in an airtight container for up to 4 days. For freezing, bake, then freeze in a single layer for up to 3 months. Thaw at room temperature.