coconut oatmeal chocolate chip cookies

Prep Time: 15 minutes
Chill Time (optional): 30 minutes
Bake Time: 10–12 minutes
Total Time: 45 minutes
Servings: ~24 cookies
Skill Level: Easy
Category: Dessert
Cuisine: American

 Ingredients

Dry Ingredients:

• 1 cup all-purpose flour

• ½ teaspoon baking soda

• ½ teaspoon baking powder

• ½ teaspoon salt

• 1 ½ cups old-fashioned rolled oats

• 1 cup shredded sweetened coconut (or unsweetened if preferred)

Wet Ingredients:

• ½ cup (1 stick) unsalted butter, softened

• ½ cup brown sugar, packed

• ¼ cup granulated sugar

• 1 large egg

• 1 teaspoon vanilla extract

Add-Ins:

• 1 cup semi-sweet or dark chocolate chips

• Optional: ½ cup chopped walnuts or pecans

 Equipment

• Large and medium mixing bowls

• Hand or stand mixer (optional)

• Wooden spoon or rubber spatula

• Cookie sheet + parchment paper

• Cookie scoop or tablespoon

• Cooling rack

 Time & Intensity

 How to Make Coconut Oatmeal Chocolate Chip Cookies

 Step 1: Prep and Toast Coconut (Optional but Recommended)

If using shredded coconut, toast it first for more flavor:

1. Preheat oven to 350°F (175°C).

2. Spread coconut evenly on a baking sheet.

3. Toast for 4–6 minutes, stirring once, until golden.

4. Let cool before adding to the dough.

Toasting enhances the nuttiness of the coconut. Don’t skip this if you love extra flavor!

 Step 2: Cream the Butter and Sugars

1. In a large bowl, beat together:

   • ½ cup softened butter

   • ½ cup brown sugar

   • ¼ cup granulated sugar

2. Cream until light and fluffy, about 2–3 minutes.

 Step 3: Add Egg and Vanilla

1. Beat in:

   • 1 large egg

   • 1 teaspoon vanilla extract

2. Mix until smooth.

 Step 4: Combine Dry Ingredients

In a medium bowl, whisk together:

• 1 cup flour

• ½ tsp baking soda

• ½ tsp baking powder

• ½ tsp salt

Then stir in:

• 1 ½ cups rolled oats

• 1 cup toasted shredded coconut

 Step 5: Mix Wet and Dry + Fold in Chocolate

1. Gradually add the dry mixture into the wet mixture, mixing until just combined.

2. Gently fold in:

   • 1 cup chocolate chips

   • Optional: ½ cup chopped nuts

Tip: Chill the dough for 30 minutes for thicker cookies with deeper flavor.

 Step 6: Scoop and Bake

1. Preheat oven to 350°F (175°C) if not already on.

2. Line baking sheets with parchment paper.

3. Scoop tablespoon-sized portions (or use a cookie scoop) and space 2 inches apart.

4. Bake for 10–12 minutes, or until edges are golden and centers are still soft.

5. Cool on the baking sheet for 5 minutes, then transfer to a rack to cool fully.

 Storage & Freezing

 Tips for Perfect Cookies

• Chill the dough: Prevents spreading and enhances chewiness

• Use quality chocolate: Dark chips or chopped bars = gourmet flavor

• Don’t overbake: Cookies continue baking on the sheet after removal

• Use old-fashioned oats, not quick oats, for the best texture

• Toast the coconut: It’s optional, but adds a caramel-like crunch

 Nutrition (Approx. per cookie, based on 24 cookies)

Nutritional values are estimates and will vary depending on exact ingredients used.