Coconut Oatmeal Chocolate Chip Cookies
These Coconut Oatmeal Chocolate Chip Cookies are buttery, chewy, and delicious! They are packed with chocolate chips and shredded coconut and so easy to make.
Please note that this post contains affiliate links which allow me to earn a small commission when a purchase is made at no additional cost to you. As an Amazon Associate I earn from qualifying purchases. Read more here.
I love a buttery chewy cookie and you can’t get better than oatmeal chocolate chip. For these cookies, I’ve adjusted one of my favorite recipes to include sweetened coconut alongside the chocolate chip.
Fellow Crumbl Fans!
Join my list and get a weekly email with fresh Crumbl news, delicious copycat recipes, and more!
This recipe for Coconut Oatmeal Chocolate Chip Cookies is adapted from an America’s Test Kitchen recipe, their Oatmeal Raisin Cookies. Note: the original recipe I referenced is found in their Family Cookbook.
I love this one because it makes delicious chewy cookies and it’s very easy! The recipe calls for melted butter which is helpful if you’ve forgotten to soften butter (most cookie recipes call for room-temp butter).
Grab your ingredients and let’s get baking!
Can’t get enough cookies? Don’t forget to check out my library of Cookie Recipes including a lineup of Crumbl Copycat Recipes.
Ingredients You Will Need
Old-Fashioned Rolled Oats – Don’t sub in “quick” oats here. We want the sturdier Old-Fashioned Rolled Oats for this recipe.
All-Purpose Flour – I use all-purpose unbleached flour for my cookie recipes. Measuring it accurately is very important for the final taste and texture of the cookies. Weighing the flour is preferred, but you can also spoon it into a measuring cup and level it off with a butter knife if you don’t have a kitchen scale. I like to gently aerate the flour by mixing it briefly with a whisk before spooning it into a cup to make sure it’s not packed.
Salt – regular table salt.
Baking Powder – be sure to grab baking powder and not baking soda.
Unsalted Butter – I always use unsalted butter when baking. If you use salted butter your cookies will likely end up too salty.
Egg – one large egg.
Vanilla Extract – choose your favorite.
Light Brown Sugar – use a scale to measure the brown sugar, or if you don’t have a scale, then be sure to pack the sugar tightly into the measuring cup.
Semi-Sweet Chocolate Chips – use your favorite variety of chocolate chips–and add a few extra to the tops of the cookies for a pretty appearance!
Sweetened and Shredded Coconut – you will want shredded sweetened coconut for this recipe. Add an extra 1/4 cup if you really like coconut.
Favorite Supplies for Baking Cookies
You can visit my shop page if you want to see all my recommendations for baking, but for this particular recipe I suggest the following equipment:
- a kitchen scale is helpful for getting quantities right every time
- color-coded cookie scoops, I use this #40 scoop for these cookies
- sturdy cookie sheets
- parchment paper for lining the sheet pans
- a cooling rack
How to Make These Cookies
This is just an overview! Find the complete printable recipe at the end of the post!
Adjust oven racks evenly and preheat oven. Combine the dry ingredients together in a medium bowl. Whisk together thoroughly.
Combine the melted butter and sugar together in a large bowl and stir together well. Incorporate the egg and vanilla extract.
Pour the dry ingredients into the butter, sugar, egg, and vanilla mixture. Add in the chocolate chips and coconut and stir everything together until the ingredients are just combined. Avoid over-mixing.
Chill for two hours.
Using a tablespoon measure (or a cookie scoop if you have one) to scoop 24 rounded tablespoons of dough and place 2″ apart on a baking sheet. You should be able to fit 12 cookies to a sheet pan.
Place sheets in the oven and bake. Don’t overbake or you will lose the chewy texture of these cookies.
More Tips and Tricks
Cookies too dry? Over-measuring the flour is usually the culprit. Pick up a kitchen scale and you will LOVE it. Perfect cookies every time and you can skip washing measuring cups each time you bake.
Another possibility with dry cookies is that they were overbaked. We just want a slight tinge of golden brown on the edges of these cookies before pulling them from the oven. Having an oven thermometer is also handy to check if your oven is running hot or cold.
Cookies spread too much? These cookies have a lot of butter, so they need to be chilled before baking. Don’t skip the 2 hour chill time!
How to Store the Cookies
Store the cookies in an airtight container at room temperature for up to five days. Freeze cookies in a freezer-safe container for 1-2 months.
Pin the Recipe for Later!
If you loved this recipe, leave a 5-star rating! I would so appreciate it!
Coconut Oatmeal Chocolate Chip Cookies
Ingredients
- 1 cup old-fashioned rolled oats 3.6 ounces
- ¾ cup all-purpose flour 3.8 ounces
- ¼ teaspoon salt
- ½ teaspoon baking powder
- 8 tablespoons unsalted butter, melted and cooled
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup light brown sugar 7 ounces
- ¾ cup semi-sweet chocolate chips
- ½ cup sweetened shredded coconut
Instructions
- Adjust oven racks evenly and preheat oven to 350℉. Line two baking sheets with parchment paper. Combine the dry ingredients (oatmeal, flour, salt, baking powder) together in a medium bowl. Whisk together thoroughly.
- Combine the melted butter and sugar together in a large bowl and stir together well. Stir in the egg and vanilla extract.
- Pour the dry ingredients into wet ingredients mixture. Fold gently with a spatula to combine, then add in the chocolate chips and coconut and fold to incorporate.
- Chill dough for 2 hours.
- Use a #40 cookie scoop (about 1.5 tablespoons) to scoop the cookies and arrange place 2" apart on a baking sheet.
- Place sheets in the oven and bake for 10-12 minutes, rotating the baking sheets (and alternating from top to bottom, bottom to top) halfway through baking. The cookies are done when they are beginning to turn golden brown on the edges. You want them to be slightly under-baked as that will give you a nice chewy cookie. Optional: Press more chocolate chips into the tops of the cookies.
Notes
Nutrition
Fellow Crumbl Fans!
Join my list and get a weekly email with fresh Crumbl news, delicious copycat recipes, and more!
