Coconut Chocolate Chip Oatmeal Cookies

These buttery chocolate chip oatmeal cookies with coconut answer your cookie dreams. They are warmly spiced with hints of cinnamon, vanilla, and bites of gooey chocolate and coconut throughout. They beat regular cookie recipes any day!

Why You’ll Love These Coconut Chocolate Chip Oatmeal Cookies

The smell of these freshly baked coconut chocolate chip oatmeal cookies will fill your kitchen every couple of weeks from now on.

• Quick. These chocolate-coconut cookies come together in just 25 minutes!
• Effortless. A stand-mixer does most of the work for you. You just need to roll the dough and bake away.
• Better than store-bought. They have brown sugar for a softer interior, and can be spiced up with add-ins like chewy cranberries.
• 3 in one. This easy recipe is a combination of sweet coconut cookies, oatmeal cookies, and chocolate chip cookies.

Recipe Ingredients

A sprinkle of spicy cinnamon and crunchy shredded coconut give these soft cookies a very special touch. Scroll to the recipe card at the bottom of the post for exact amounts.

• Unsalted butter – Skip the salt in the rest of the recipe if you use salted butter.
• Brown sugar – You can use light brown or dark brown sugar for this.
• Egg – Liquid eggs work too.
• Vanilla extract – Feel free to use almond extract.
• Regular oats – These are also called “old fashioned”.
• All-purpose flour – Avoid whole-wheat flour because they’ll make your cookies taste very earthy and wheat-y.
• Baking soda – Don’t use one that’s been sitting in your fridge for a long time because it absorbs lots of odors.
• Baking powder – Sieve it if it has any large lumps to prevent a metallic flavor.
• Cinnamon – Add ground nutmeg if you prefer, or skip it completely.
• Salt – Kosher salt is best.
• Chocolate chips – Mini chocolate chips add the perfect amount of sweetness, but they can be regular chips too.
• Shredded coconut – Make sure it’s unsweetened.

How To Make Chocolate Chip Oatmeal Cookies With Coconut

They’re as easy as your favorite chocolate chip cookies, but with crunchy coconut flakes and oats. Scroll to the bottom of the post for the full recipe card.

• Prep the oven. Preheat the oven to 350F. Line a baking sheet with parchment paper and set it aside.
• Beat the butter. Add the butter and brown sugar to the bowl of a stand-mixer. Beat until light and fluffy. If it has lumps, it means the butter isn’t softened enough.
• Finish the wet mixture. Add the egg and vanilla extract. Continue to beat the ingredients until well combined. There shouldn’t be any steaks of egg in the mixture.

• Add the dry ingredients. Mix in the oats, flour, baking soda, baking powder, cinnamon, and salt until just combined. Remove the bowl from the stand-mixer. Fold in the chocolate chips and coconut flakes.
• Bake them. Roll the dough into balls the size of 2 tablespoons. Set them on the prepared baking sheet, leaving 2″ of space between them. Bake for 10 minutes. Remove from the oven. Let cool for 10 minutes. Enjoy!

Tips & Variations

Add a bit of earthy matcha, cocoa powder, or vanilla protein powder into the dough if you really want to treat yourself!

• Reduce clean-up. If you don’t want to use parchment paper, you can use silicone baking mats instead. Avoid foil because the cookies will stick to it.
• More add-ins. Fold 1/4 cup chopped pecans, walnuts, dried cranberries, or freeze-dried raspberries into the dough for more texture and flavor.
• Make matcha-chocolate chip cookies. Divide the dough (before the add-ins) in two. Add 1/2 tablespoon matcha powder to one half and mix until just-combined. Roll balls of dough with 1 tablespoon of regular dough and 1 tablespoon of matcha dough for an easy variation.
• Swap the chips. Change the semi-sweet chocolate chips in the recipe for milk chocolate, dark chocolate, white chocolate, or butterscotch chips.
• Refrigerate it. Place the dough in a large bowl and cover it with plastic wrap. Refrigerate it for 1 hour or up to overnight. This allows the flour to really absorb the butter and sugar in the mixture for a better flavor.
• Add protein. Stir 1 scoop vanilla protein powder into the dry ingredients and 1 1/2 tablespoons extra butter when creaming the butter and sugar so that your cookies can be a hearty treat.
• Make double chocolate cookies. Stir 2-3 tablespoons cocoa powder into the dry ingredients for an extra chocolatey bite.

Proper Storage

I always freeze a dozen so I can enjoy a sweet treat later.

• Counter: Store them in a paper bag for up to 3 days.
• Fridge: Place them in an airtight container for up to 6 days. Set them on the counter for 5 minutes before digging in.
• Freezer: Wrap each cookie in plastic wrap. Transfer to a freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge or on the counter for 10-15 minutes.

More Cookie Recipes To Try

• Epic Fudgy Mint Chocolate Crinkle Cookies
• Soft & Chewy Pistachio Cranberry Oatmeal Cookies
• Easy No Bake Almond Snowball Cookies
• Chocolate Raspberry Thumbprint Cookies
• Mint Dark Chocolate Chip Cookies

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