Coconut Oatmeal Chocolate Chip Cookies Recipe
Delight in these chewy and flavorful Coconut Oatmeal Chocolate Chip Cookies, packed with shredded coconut, hearty oats, and rich semi-sweet chocolate chips. Perfectly browned on the edges yet soft in the center, these cookies combine a delightful texture with comforting flavors, making them an irresistible treat for any occasion.
- Prep Time: 10 minutes
- Cook Time: 8 to 10 minutes
- Total Time: 18 to 20 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 2 teaspoons vanilla bean paste
Add-ins
- 1 cup old fashioned oats
- 1 cup shredded coconut
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it reaches the perfect baking temperature for evenly cooked cookies.
- Combine Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set this mixture aside for now.
- Cream Sugars and Butter: Using a mixer, cream together the granulated sugar, brown sugar, and room temperature unsalted butter until the mixture is light and fluffy. This process helps create a tender cookie texture.
- Add Egg and Vanilla: Beat in the large egg and vanilla bean paste into the creamed butter and sugar mixture until fully combined and smooth.
- Incorporate Dry Ingredients: Gradually add the flour mixture into the wet ingredients, mixing just until combined. Be careful not to over mix to keep the cookies tender.
- Mix in Oats, Coconut, and Chocolate Chips: Gently fold in the old fashioned oats, shredded coconut, and semi-sweet chocolate chips until evenly distributed throughout the dough.
- Shape Cookies: Roll the cookie dough into approximately 1 tablespoon-sized balls, or use a cookie scoop. Place the dough balls about 2 inches apart on a large baking sheet lined with parchment paper or a Silpat baking mat to prevent sticking.
- Bake Cookies: Bake the cookies in the preheated oven for 8 to 10 minutes, or until the tops are just slightly golden. The cookies will still be soft when done baking.
- Cool Cookies: Allow the cookies to sit on the baking sheet for 2 minutes post-baking to firm up slightly. Then, transfer them to a wire cooling rack to cool completely and avoid sogginess.
Notes
- Ensure the butter is softened to room temperature to facilitate proper creaming with the sugars for a light texture.
- Do not over mix the dough once the dry ingredients are added to prevent tough cookies.
- For evenly sized cookies, using a cookie scoop is recommended.
- Cookies may look slightly underbaked when removed from the oven but will firm up as they cool.
- Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
