Chocolate Chunk Oatmeal Coconut Cookies Recipe

Introduction

These Chocolate Chunk Oatmeal Coconut Cookies combine chewy oats, sweet shredded coconut, and rich chocolate chunks for a delightful treat. They’re perfect for anyone craving a homemade cookie with a satisfying texture and burst of flavor.

Ingredients

• 1 cup unsalted butter at room temperature
• 1 cup packed brown sugar
• 6 tablespoons granulated sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 2 cups all-purpose flour
• 2 1/4 cups old fashioned oats
• 1 1/2 cups shredded coconut
• 11.5 oz chocolate chunks

Instructions

1. Step 1: Preheat the oven to 350ºF (175ºC).
2. Step 2: In a stand mixer or using a hand mixer, beat together the butter, brown sugar, and granulated sugar until light and fluffy.
3. Step 3: Add the eggs one at a time, beating well after each addition.
4. Step 4: Beat in the vanilla extract, salt, and baking soda until combined.
5. Step 5: Add the flour and mix just until combined. If using a hand mixer, switch to a spatula after this step to avoid overmixing.
6. Step 6: Stir in the oats and shredded coconut until fully incorporated, then add the chocolate chunks and mix gently to combine.
7. Step 7: Scoop 1/4 cup portions of dough onto a greased or parchment-lined cookie sheet, spacing them at least 3 inches apart.
8. Step 8: Bake for 12 to 14 minutes, until the edges are set and the cookies are lightly golden.
9. Step 9: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For a nuttier flavor, try adding 1/2 cup chopped walnuts or pecans along with the oats and coconut.
• Use bittersweet or dark chocolate chunks for a richer taste, or swap for chocolate chips if preferred.
• Chilling the dough for 30 minutes before baking can help the cookies hold their shape better.
• If shredded coconut is sweetened, reduce the granulated sugar slightly to balance sweetness.

Storage

Store cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the baked cookies in a sealed container or freezer bag for up to three months. To reheat, warm in a 300ºF oven for 5 to 7 minutes or microwave briefly until soft.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute quick oats for old fashioned oats?

Old fashioned oats are preferred for their texture, but quick oats can be used in a pinch. The texture will be slightly softer and less chewy.

Do I need to grease the baking sheet if using parchment paper?

No, parchment paper provides enough non-stick protection, so additional greasing is not necessary when using it.

Chocolate Chunk Oatmeal Coconut Cookies Recipe

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★★★★★

4.4 from 65 reviews

• Author: Simon
• Total Time: 29 minutes
• Yield: Approximately 18 cookies 1x

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Description

Delight in these chewy Chocolate Chunk Oatmeal Coconut Cookies, combining the wholesome texture of old fashioned oats and shredded coconut with rich, melty chocolate chunks. Perfectly sweetened and baked to golden perfection, these cookies offer a satisfying treat that’s both comforting and indulgent.

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Ingredients

Scale 1x2x3x

Base Ingredients

• 1 cup unsalted butter at room temperature
• 1 cup packed brown sugar
• 6 tablespoons granulated sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda

Dry Ingredients

• 2 cups all-purpose flour
• 2 1/4 cups old fashioned oats
• 1 1/2 cups shredded coconut

Add-ins

• 11.5 oz chocolate chunks

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Instructions

1. Preheat Oven: Preheat your oven to 350ºF (175ºC) to prepare for baking the cookies.
2. Cream Butter and Sugars: In a stand mixer or with a hand mixer, beat the unsalted butter, brown sugar, and granulated sugar together until the mixture becomes light and fluffy, which usually takes a few minutes.
3. Add Eggs: Add the eggs one at a time to the creamed butter and sugar, beating well after each addition to ensure a smooth batter.
4. Incorporate Vanilla and Leavening Agents: Beat in the vanilla extract, salt, and baking soda into the wet mixture until combined evenly.
5. Add Flour: Gradually add the all-purpose flour and beat just until incorporated. If using a hand mixer, switch to stirring with a spatula after this step to avoid overmixing.
6. Combine Oats and Coconut: Stir in the old fashioned oats and shredded coconut by hand with a spatula to make sure they blend thoroughly with the dough.
7. Add Chocolate Chunks: Fold in the chocolate chunks gently until they are evenly distributed throughout the dough.
8. Portion Dough: Using a 1/4 cup scoop, place the cookie dough onto a greased or parchment-lined cookie sheet, spacing the cookies at least 3 inches apart to allow for spreading (about 6 cookies per sheet).
9. Bake Cookies: Bake the cookies in the preheated oven for 12-14 minutes or until the edges are set and lightly golden.
10. Cool Cookies: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, helping them to firm up and develop their full texture.

Notes

• For best texture, use old fashioned rolled oats rather than quick oats.
• Shredded coconut adds chewiness; unsweetened or sweetened can be used based on preference.
• Ensure butter is at room temperature for easier creaming.
• Do not overmix after adding flour to keep cookies tender.
• Cookies freeze well, so consider storing extras in an airtight container or freezer bag.

• Prep Time: 15 minutes
• Cook Time: 14 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Chocolate Chunk Cookies, Oatmeal Cookies, Coconut Cookies, Homemade Cookies, Chewy Cookies, Chocolate Chunk Oatmeal Coconut Cookies