Description
These Chocolate Chip Cookies with Oatmeal and Coconut offer a perfect balance of crunchy edges and chewy centers. Combining chocolate chips with wholesome oats and a tropical hint of coconut, this recipe creates a melt-in-your-mouth cookie that’s ideal for any occasion, from cozy nights in to sharing with friends.
Ingredients
Units
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup rolled oats
- 3/4 cup sweetened shredded coconut
Wet Ingredients
- 1/2 cup (1 stick) unsalted butter, softened to room temperature
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Main Flavor Component
- 1 cup chocolate chips (semi-sweet recommended)
Instructions
- Prep Your Ingredients: Start by gathering and measuring all your ingredients accurately. Allow the butter to soften at room temperature, and preheat your oven to 350°F (175°C) so it’s ready once your dough is mixed.
- Mix the Wet Ingredients: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Then beat in the eggs one at a time, followed by the vanilla extract for that inviting aroma and taste.
- Combine the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Stir in the rolled oats and shredded coconut to evenly distribute those flavorful add-ins.
- Blend Wet and Dry Components: Gradually add the dry ingredients to the wet mixture, stirring gently. Avoid overmixing to keep the cookies tender. Once combined, fold in the chocolate chips last to ensure every cookie is packed with chocolatey goodness.
- Shape and Bake: Scoop dough onto a baking sheet lined with parchment paper using about two tablespoons per cookie, leaving enough space for spreading. Bake in the preheated oven for around 10-12 minutes until the edges are golden but the centers remain soft. Let cool slightly before transferring to a rack.
Notes
- Chill the Dough: Refrigerate cookie dough for at least 30 minutes to prevent spreading and enhance flavor melding.
- Use Quality Chocolate Chips: Opt for semi-sweet or dark chocolate chips to balance the sweetness of coconut and sugar.
- Don’t Overbake: Pull cookies from the oven when edges are set but centers still look slightly underdone for melting softness.
- Measure Flour Correctly: Spoon flour into the measuring cup and level off to avoid dense, dry cookies.
- Toast the Coconut: Lightly toast shredded coconut before adding it to bring out extra nutty flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1.5g
- Protein: 2g
- Cholesterol: 30mg