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Coconut and Chocolate Oatmeal Cookies

This chocolate oatmeal cookie recipe is chewy, nutty-tasting and delicious. It's great even without chocolate, and freezes well for spontaneous baking.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Servings: 36
Author: Jennifer Pallian BSc, RD

Ingredients

  • 1 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 2 large eggs
  • 2 tsp pure vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp kosher salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 cup large-flake oats not quick or instant
  • 1 cup unsweetened shredded coconut
  • 1 cup chopped dark chocolate optional

Instructions

  • Preheat oven to 350ºF. Line cookie sheets with parchment paper.
  • Beat butter and sugars in the bowl of an electric mixer fitted with the paddle attachment on medium speed until pale and fluffy, 2 minutes.  Beat in eggs, one at a time, until combined, then beat in vanilla.
  • In a large bowl, whisk together flour, salt, baking soda, and baking powder. With mixer on low, gradually add to butter mixture, beating until well combined. Add oats, coconut, and dark chocolate and beat until just combined.
  • Drop cookies by tablespoonfuls onto prepared cookie sheets. Bake 9-11 minutes, until golden but still slightly under-baked. Let cookies cool on pan 2 minutes before transferring to a wire rack to cool completely.