Oatmeal Coconut Chocolate Chip Cookies

Coconut Oatmeal Chocolate Chip Cookies

These oatmeal coconut chocolate chip cookies are a combination of chocolate chip cookies, almond joy cookies, and oatmeal cookies all rolled into one. They’re soft, buttery and bursting with coconut cookie taste plus chocolate!

The oats give the cookie a wonderful chewy texture and they have perfect ratio of sweet coconut and gooey chocolate chips. Make ahead the dough and enjoy a fresh from the oven chocolate chip coconut oatmeal cookie whenever the craving strikes.

Find the full printable recipe with specific measurements below.

• Butter: Make sure to leave the butter out an hour before making the cookies or follow these tips on how to soften butter. If you’re using salted butter, omit ½ teaspoon of salt from the recipe.
• Old-fashioned oats: These can sometimes be called rolled oats. Use old-fashioned oats and not quick-cooking oats, or you may end up with dry oatmeal chocolate chip cookies.
• Shredded coconut: I prefer sweetened coconut in these cookies but unsweetened coconut could be used. For added flavor, try toasting the coconut.
• Chocolate chips: I like to use semi-sweet chocolate chips, but you can easily substitute your favorite dark chocolate chip or milk chocolate chip.
• Vanilla extract: I prefer to use pure vanilla extract for the best flavor.

• Cream. In the large bowl of your stand mixer fitted with the paddle attachment, beat the butter and sugars together until smooth and creamy. Then beat in the egg and vanilla.
• Blend. Add the dry ingredients plus some of the chocolate chips to a blender and pulse a few times until the oats and chocolate chips are broken into pieces.
• Combine. Mix the flour mixture with the wet ingredients until just combined. Then fold in the coconut and remaining oats and chocolate chips.
• Scoop and bake. Use a large cookie scoop or 2 tablespoons to scoop the dough onto parchment-lined baking sheets. Bake until the coconut oatmeal chocolate chip cookies are golden.

Tips and Variations

• Measure flour accurately. I know I say this all the time when it comes to baking, but it really does make a difference. You can still get great results without a food scale, so check out my guide to measuring flour for the best technique to use.
• Get the perfect shape. If you’re looking for a perfectly round cookie shape, use a spoon or a spatula to gently push the edges of the baked cookies towards the center to bring them back into a round shape.
• Add more chocolate chips. Sometimes I like to add extra chocolate chips to the tops of the cookies just before baking to give extra chocolate. flavor. You can also press a few extra on top right when the cookies comes out of the oven.
• Add half a teaspoon of cinnamon to the dry ingredients for a hint of warmth.
• Throw in some walnuts or pecans for added crunch or just make Levain copycat cookies or this cowboy cookies recipe!

Make Ahead Storing

• Make ahead: This cookie dough can be made up to 24 hours in advance and stored, covered in the refrigerator until you’re ready to bake the cookies.
• Store: Store baked cookies in an airtight container for up to 3 days.  
• Freeze baked cookies: Freeze baked cookies for up to 3 months. Flash freeze on a cookie sheet first and then place them into a zip-top plastic bag. Thaw and enjoy.
• Freeze cookie dough: Scoop cookie dough into balls and freeze the cookie dough to bake later. Thaw slightly on baking sheet while oven preheats then bake according to directions adding a minute or two to the baking time.