Oatmeal Coconut Dream Cookies
Deliciously chewy cookies featuring oats, shredded coconut, crunchy walnuts, and melty milk chocolate, perfect for any occasion.
Ingredients
Cookie Base
- 1 large egg Room temperature for easier mixing.
- ½ cup butter (or margarine), softened Use plant-based margarine for dairy-free version.
- ¾ cup brown sugar Dark brown sugar adds more flavor.
- ⅓ cup cane sugar Reduce to ¼ cup for less sweetness.
- 2 teaspoons vanilla extract Enhances overall flavor.
Dry Ingredients
- 1 cup all-purpose flour Can substitute with 1:1 gluten-free flour.
- 1 cup old fashioned oats Provides better chew and structure.
- ½ teaspoon salt Balances sweetness.
- ½ teaspoon baking soda Ensure baking soda is fresh.
Mix-ins
- ¾ cup shredded sweetened coconut Toast for extra flavor if desired.
- ½ cup chopped walnuts Can substitute with pecans or omit.
- 1 ½ cups milk chocolate chips Can use semi-sweet or dark for less sweetness.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment or a silicone mat.
- In a large bowl, cream the softened butter and the egg together until smooth.
- Add brown sugar, cane sugar, and vanilla. Mix until the sugars are incorporated and the mixture is slightly fluffy.
- Stir in the flour, old fashioned oats, salt, and baking soda. Mix until no dry streaks remain—don’t overmix.
- Fold in shredded coconut, chopped walnuts, and milk chocolate chips evenly.
- Scoop dough (about 1.5 tablespoons per cookie for small cookies) onto the prepared baking sheet, leaving 2 inches between each cookie.
Baking
- Bake for 8–10 minutes, until the edges are lightly golden but centers still look slightly soft.
- Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
Best served warm with milk or as a sandwich cookie with peanut butter. Store in an airtight container for up to 3 days at room temperature or up to 1 week in the fridge.