Oatmeal Coconut Dream Cookies
Chewy cookies packed with sweet coconut, milk chocolate, and crunchy walnuts, perfect for casual snacking or festive occasions.
Ingredients
Wet ingredients
- 1 large egg Use pasteurized if concerned about raw egg
- ½ cup butter or margarine, softened Substitute dairy-free spread or coconut oil for dairy-free option
- 2 teaspoons vanilla extract
Sugars
- ¾ cup brown sugar, packed
- ⅓ cup cane sugar or granulated sugar
Dry ingredients
- 1 cup all-purpose flour For gluten-free, try a 1:1 gluten-free blend
- 1 cup old fashioned oats Do not use quick oats for best chew
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¾ cup shredded sweetened coconut Unsweetened is OK—expect less sweetness
Add-ins
- ½ cup chopped walnuts To toast: 5–7 minutes at 350°F
- 1 ½ cups milk chocolate chips Dark or semisweet work well
Instructions
Preparation
- 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 and the egg until combined.
- Add the brown sugar, cane sugar, and vanilla; mix until smooth and slightly fluffy.
- Stir in the flour, oats, salt, and baking soda until just combined.
- Fold in the shredded coconut, chopped walnuts, and milk chocolate chips until evenly distributed.
- Use a tablespoon or cookie scoop to drop rounded mounds of dough onto the prepared sheet, spacing them about 2 inches apart.
Baking
- Bake for 8–10 minutes, or until the edges are golden and the centers look set but still soft.
- Let cookies rest on the sheet for 3 minutes, then transfer to a wire rack to cool completely.
Notes
For a less-sweet cookie, reduce the cane sugar to 2 tablespoons and use unsweetened coconut. For nut-free cookies, substitute walnuts with sunflower seeds or extra chocolate chips. Chilling helps control spread and gives rounder cookies, but you can bake immediately for a softer, slightly thinner result.