Description
These Chocolate Chip Cookies with Oatmeal & Coconut offer a chewy, flavorful twist on the classic chocolate chip cookie. Combining hearty rolled oats and tropical shredded coconut creates a unique texture and rich flavor, perfect for an afternoon snack or cozy treat. Enjoy a balanced sweetness and satisfying chew in every bite.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1/2 cup shredded coconut
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins
- 1 cup semisweet chocolate chips
Instructions
- Prepare your baking essentials: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat to prevent sticking and promote even baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, rolled oats, shredded coconut, baking soda, and salt until evenly combined for a uniform distribution of flavors and leavening agents.
- Cream butter and sugars: Using a mixer, beat unsalted butter with brown and granulated sugars until the mixture is light, fluffy, and well blended, which ensures a tender and chewy cookie texture.
- Add egg and vanilla: Mix in the egg and vanilla extract thoroughly, incorporating air that will help the cookies rise slightly while maintaining softness.
- Combine wet and dry ingredients: Gradually add the dry ingredients into the butter mixture, stirring just until combined to avoid overworking the dough and producing tough cookies.
- Fold in chocolate chips: Gently fold in the semisweet chocolate chips, distributing them evenly to ensure each cookie gets a generous amount of melty chocolate.
- Scoop dough and bake: Drop tablespoon-sized dough balls onto the prepared baking sheet, spacing them about two inches apart, then bake for 10-12 minutes or until edges turn golden but centers remain soft.
- Cool and enjoy: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to finish cooling and firm up just enough for that perfect chewy bite.
Notes
- Chill your dough: Refrigerate the cookie dough for at least an hour to help prevent spreading and enhance the flavor.
- Use fresh coconut: If possible, use fresh shredded coconut instead of dried for extra moisture and flavor depth.
- Don’t overmix: Stir just until ingredients barely come together to keep cookies tender, not tough.
- Measure flour correctly: Spoon the flour into your measuring cup rather than scooping directly from the bag to avoid dense cookies.
- Watch baking time: Remove cookies when edges are golden but centers still look slightly underbaked; they’ll finish setting outside the oven.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
Keywords: chocolate chip cookies, oatmeal cookies, coconut cookies, chewy cookies, homemade cookies, easy cookie recipe, dessert, snack