These Coconut Oatmeal Chocolate Chip Cookies are crispy on the edges, but chewy in the middle. The oats and toasted coconut add a yummy crunch!
Today is National Chocolate Chip Cookie Day, so it’s only natural that I’d be sharing a recipe for chocolate chip cookies. It’s well documented that I have a love for homemade chocolate chip cookies. I’ve shared over a dozen chocolate chip cookie recipes! Do you have a favorite?
I haven’t been baking with coconut oil for very long, but I am really loving it! It is great for cookies, and gives them a perfect texture. And of course I love coconut, so I love the subtle flavor. But for these cookies, I wanted a real coconut boost, so I also added coconut extract and toasted coconut to the dough. Mmmmm. So good!
Toasting the coconut really adds to the flavor of these cookies, so I highly recommend it. I like to toast my coconut in a 400 degree oven for 6-8 minutes, stirring often. You can also toast it in a non-stick skillet over medium heat. I always make extra because I like to snack on it. So yummy!
Coconut Oatmeal Chocolate Chip Cookies
Oatmeal cookies loaded with coconut and chocolate chips.
Ingredients
- 1/2 cup soft butter
- 1/2 cup coconut oil, softened to room temperature
- 1 cup brown sugar
- 1/2 cup sugar
- 2 eggs
- 1 tsp vanilla
- 1/2 tsp coconut flavoring
- 2 cups flour
- 1 tsp baking soda
- 1 tsp salt
- 1/2 tsp baking powder
- 2 cups oats
- 1 cup toasted coconut
- 2 cups chocolate chips
Instructions
- Beat butter, coconut oil, and sugars in a mixing bowl till light and fluffy. Beat in eggs, vanilla, and coconut flavoring.
- Whisk together the flour, soda, salt, and baking powder. Add to the creamed mixture with the oats. Stir till just combined. Fold in the toasted coconut and chocolate chips.
- Roll into balls and place on lightly greased or silpat lined cookie sheets.
- Bake at 350° for about 9 minutes.
Nutrition Information:
Yield:
36Serving Size:
1Amount Per Serving: Calories: 184Total Fat: 10gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 17mgSodium: 140mgCarbohydrates: 24gFiber: 1gSugar: 14gProtein: 2g
In conjunction with Chocolate Chip Cookie Day, I’m teaming up with the Celebrating Food Bloggers to bring you more chocolate chip cookie recipes than you can shake a stick at. Seriously, every one of these has me drooling. I don’t think a person can have too many great cookie recipes!
Chewy Peanut Butter Chocolate Chip Cookies from Real Mom Kitchen
Giant Chocolate Chip Cookie Cake from Like Mother, Like Daughter
Slow Cooker Chocolate Chip Cookie Bars from 365 Days of Slow Cooking
Snickers Chocolate Chip Cookies from The Baker Upstairs
Vanilla Pudding Chocolate Chip Cookies from Yummy, Healthy, Easy
No Bake Peanut Butter Chocolate Chip Cookie Dough Bars from The Stay at Home Chef
Chocolate Chip Cookie Pizza from Jamie Cooks It Up!
Caramel Stuffed Chocolate Chip Cookies from Butter with a Side of Bread
Coconut Oatmeal Chocolate Chip Cookies from Creations by Kara
Chocolate Chip Cookie Ice Cream Cone from Ashlee Marie
More yummy chocolate chip cookie recipes:
Andes Mint Chocolate Chip Cookies / Millionaire Cookies / Candy Stuffed Chocolate Chip Cookie Cups
Chocolate Chip Cookie S’mores / PB Oat Chocolate Chip Cookies / Rolo Stuffed Choc Chip Cookies
Raspberry Choc Chip Cookies / Oat Chocolate Chip Cranberry Cookies / Nutella Cream Sandwich Cookies
Double Chocolate Avocado Cookies/ Reese’s PB Choc Chip Cookies / White Chocolate Coconut Cookies
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These cookies were good and soft chew. Will use again
Made these today and they were so good.. Had to sub a few things just because I was out. Only had 1 egg so I used that plus 1tblsp Chia seeds with 3 tblsp hot water till it jelly uped.. Didn’t have the coconut oil so did half a cup of butter shortening stick. Added a bit extra of the toasted. coconut maybe 1.25 of a cup. Some people may find it a bit salty but I thought it offset the sweetness of the coconut and chocolate and oatmeal perfect. 9 min seemed a bit underdone.. But I realized if I let them sit in the pan for about 2 min longer they were perfect once out of the oven.. The ten min batches seemed a tad to crispy once they cooled
These were seriously amazing.
Will it be okay without the coconut oil
I made these today and they were amazing.
Unfortunately I did not toast the coconut, but next time I will!
I used white and milk chocolate chips because I wanted to use what I had on hand, although I did reduce the amount of cc by about 1/2 cup, it was not missed.
This recipe was tremendous and just the right amount of everything to yield a nice amount of cookies. The baked perfectly and looked as good as they tasted!
Snowed in with my 2 year old son today and we made these-DELICIOUS!
I love coconut soooo much! I will have to use this recipe next time instead of the standard chocolate chip cookie recipe!