Description
These Chocolate Chip Cookies with Oatmeal and Coconut are a chewy, golden-brown treat loaded with melty chocolate chips, hearty oats, and toasty coconut for the perfect balance of texture and flavor.
Ingredients
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- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups old-fashioned oats
- 1 cup shredded sweetened coconut
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350ยฐF (175ยฐC) and line baking sheets with parchment paper.
- In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in oats, shredded coconut, and chocolate chips.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10โ12 minutes or until the edges are golden and the centers are set.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra texture, toast the coconut before adding to the dough.
- You can chill the dough for 30 minutes to prevent spreading if desired.
- Cookies can be stored in an airtight container for up to 1 week.
- Substitute dark chocolate chips or chunks for a richer flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 14g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg