Coconut Oatmeal Chocolate Chip Cookies – Recipe! Image 1
Cookies, Love

Coconut Oatmeal Chocolate Chip Cookies – Recipe!

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Coconut is such a wonderful tropical flavor and I think it bakes nicely in desserts of all kinds.  I remember when I was in elementary school, there was a girl in my class and her mom used to put coconut in her chocolate chip cookies.  Our teacher used to rave about how good the cookies were, so I thought I would spruce up my chocolate chip cookie recipe, by adding a little coconut and oatmeal.

This Coconut Oatmeal Chocolate Chip Cookie recipe has a couple of tricks that make it extra special.  For starters, I only use 1 egg and 1 yolk, so the batter doesn’t become too cakey.  I like my cookies crispy on the outside, but tender and chewy on the inside.  Also, freezing the scooped dough before you bake it allows it to set up properly, so the cookies don’t have too much spread.

These cookies are so good that anyone would be overjoyed to have them for dessert, as a snack or as a special treat in a school lunch.  They will store in a sealed cookie jar for up to 3 days, but I doubt they will last that long.


2 sticks butter

2/3 cup granulated sugar

2/3 cup light brown sugar

1 1/2 teaspoon vanilla extract

1/2 teaspoon coconut extract

1 egg + 1 yolk

1 1/2 cups all purpose flour

3/4 cup rolled oats, not instant

1 cup unsweetened flaked coconut

1 teaspoon baking soda

1/2 teaspoon salt

1 cup semi-sweet chocolate chips

1 cup white chocolate chips

(Makes 1 1/2 dozen)

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To Prepare:

1.  Preheat the oven to 350 degrees.  In a stand mixer or large bowl, add the butter and sugars and cream together for 3 minutes.  Add the vanilla and coconut extracts and mix on high speed for 1 minute.

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2.  Add the egg and yolk and mix again on high speed for 1 minute.  Add the flour, oats, coconut, baking soda and salt and mix on low speed for 1 minute, until combined.

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3.  Remove the bowl from the stand and stir in the chocolate chips by hand.  Scoop the dough out onto a silpat or parchment lined baking sheet.  My scoops are about 2 heaping tablespoons, or 2 ounces in size. Place the sheet pan in the freezer for 10 minutes, so the cookies can chill.  Bake in the oven for 13 minutes, or until light golden brown, do not over bake.

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4.  Remove the cookies from the oven and let cool on the sheet pan for 5 minutes.  Move to a cooking rack to cool completely.  Enjoy!

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