Introduction
Close your eyes and imagine warm cookies cooling on a wire rack: the air thick with sweet toasted coconut and rich chocolate, a buttery aroma that invites you to take one bite. The first mouthful is tender at the center, slightly chewy from rolled oats, with the satisfying snap of chocolate chips and flecks of coconut that add a tropical chew. These Oatmeal Chocolate Chip Coconut Cookies feel like a hug in cookie form — nostalgic, comforting, and endlessly sharable.
They’re perfect for cozy weekend mornings with a mug of coffee, for packing into lunchboxes as an afternoon pick-me-up, or for bringing to a neighborhood potluck when you want something familiar with a small, delightful twist. If you love classic chocolate chip cookies but crave more texture and a hint of island flair, this recipe delivers. For a playful take on shapes and presentation, try pairing these with a batch of bear-shaped chocolate chip cookies at your next gathering — kids and adults both adore the variety.
At a Glance
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes per batch
- Total Time: 25–30 minutes (active), longer including cooling
- Servings: Makes about 24 cookies
- Difficulty Level: Easy — great for beginner bakers
Nutrition Highlights
Nutrition per cookie (estimate; recipe yields approximately 24 cookies)
- Calories: ~225 kcal
- Protein: ~2.8 g
- Carbohydrates: ~27 g
- Fat: ~12.6 g
- Fiber: ~1.5 g
- Sodium: ~100–150 mg (varies with salt/butter)
These values are estimates calculated from standard ingredient nutrition profiles and portion sizes and were cross-checked against USDA FoodData Central food composition data and general nutrition guidance from the Mayo Clinic. Use these figures as a helpful baseline — for precise tracking, measure your specific brands and portion sizes and consult food composition databases like the USDA FoodData Central.
Perfect For…
These cookies shine in three main ways:
- Comfort & nostalgia: The oatmeal gives a homey, old-fashioned chew while chocolate chips keep them familiar — they evoke childhood and family kitchens.
- Crowd-pleasing versatility: They travel well to parties, holiday cookie swaps, or after-school snack boxes, pleasing picky and adventurous eaters alike.
- Quick baking satisfaction: With minimal steps and straightforward ingredients, you can go from mixing bowl to warm cookies in under 30 minutes of active time.
How to Make Oatmeal Chocolate Chip Coconut Cookies
Ingredients
- 1 cup unsalted butter, softened (227 g)
- 1 cup brown sugar, packed (220 g)
- 1/2 cup granulated sugar (100 g)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour (120 g)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups rolled oats (160 g)
- 1 cup chocolate chips (170 g)
- 1 cup shredded coconut (80 g), sweetened or unsweetened depending on preference
Optional ingredients & substitutions
- Swap butter for 1 cup (227 g) vegan butter to make them dairy-free (note texture changes).
- Use 1 cup dark chocolate chunks instead of chips for more intense cocoa flavor.
- Replace 1/2 cup of all-purpose flour with almond flour for a nuttier profile (not gluten-free unless oats are certified GF).
- For gluten-free version, use certified gluten-free oats and a 1:1 gluten-free flour blend.
Directions
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and slightly lightened in color (about 2–3 minutes with an electric mixer).
- Beat in the eggs one at a time, then stir in the vanilla.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry mixture into the wet mixture until just combined.
- Stir in the rolled oats, chocolate chips, and shredded coconut until evenly distributed.
- Drop rounded tablespoonfuls or use a small cookie scoop of dough onto ungreased baking sheets, spacing about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are golden and centers look set but still soft. Let them cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Enjoy your delicious cookies!
Practical tips
- Avoid overmixing once the flour is added — overworked dough yields tough cookies.
- For chewier cookies, don’t overbake; remove when edges are set but centers slightly soft.
- If you prefer crisper cookies, flatten dough mounds slightly before baking and bake a minute or two longer.
- Chill dough for 30 minutes to reduce spreading if your kitchen is warm.
Serving Suggestions
- Classic: Serve warm with a tall glass of cold milk for the ultimate nostalgic combo.
- Breakfast-style: Split a cookie and spread a thin layer of almond butter or cream cheese for a hearty morning bite.
- Coffee pairing: These cookies pair beautifully with medium-roast coffee or a coconut latte to accent the coconut notes.
- Elegant plate: Arrange with fresh berries and a dusting of powdered sugar for a small dessert tray.
- Snack pack: Individually wrap cookies for lunchboxes or picnic baskets.
Storage Instructions
- Room temperature: Store in an airtight container at room temperature for 3–4 days.
- Refrigeration: Place in an airtight container and refrigerate up to 1 week (reheat briefly to restore softness).
- Freezer: Freeze baked cookies in a single layer on a sheet pan until firm, then transfer to a freezer bag or container — store up to 3 months. Thaw at room temperature or warm in a low oven for a few minutes.
Chef’s Advice
- Use real butter for best flavor and slightly crisp edges; margarine or low-fat spreads change texture and spread.
- Choose rolled oats (not instant) for the best chew and texture.
- Toast the shredded coconut lightly in a dry skillet for 2–3 minutes until fragrant for a deeper, nuttier coconut flavor.
- If your cookies spread too thin, chill the dough for at least 30 minutes — cold dough spreads less.
- Look at the cookie centers rather than color alone: centers will remain soft and slightly underbaked but will firm as they cool.
Creative Twists
- Tropical macadamia: Add 1/2 cup chopped macadamia nuts and use white chocolate chips instead of semisweet.
- Vegan & oat-butter: Replace butter with vegan butter and eggs with flax eggs (2 tbsp ground flaxseed + 6 tbsp water, chilled) for a vegan option; expect a slightly denser texture.
- Gluten-free: Use certified gluten-free oats and a gluten-free 1:1 baking flour swap. Add 1/2 teaspoon xanthan gum if your blend doesn’t contain it.
- Salted toffee: Stir in 1/2 cup toffee bits and sprinkle flaky sea salt on top right after they come out of the oven.
- Orange-coconut: Zest one orange into the dough and use dark chocolate chips for a citrusy depth.
Frequently Asked Questions
Q: Can I make the dough ahead of time?
A: Yes — mix the dough and refrigerate for up to 48 hours. Bring to scoopable firmness before baking. You can also freeze scooped dough balls for up to 3 months; bake from frozen, adding a minute or two to baking time.
Q: Why are my cookies flat and greasy?
A: Likely causes include melted butter (use softened, not melted), too much sugar, or warm dough. Chill the dough and ensure proper measuring of flour (spoon and level).
Q: How can I make them chewier?
A: Use more brown sugar relative to granulated (browned sugar adds moisture), slightly underbake them, and avoid overmixing. Let cookies rest on the pan after removing from the oven.
Q: Can I reduce sugar for a healthier option?
A: You can reduce granulated sugar slightly, but texture and spread will change. For a lower-sugar version, consider using 3/4 cup brown sugar and 1/4 cup granulated, or experiment with natural sweetener blends, adjusting liquid balance as needed.
Q: Are these safe for people with nut allergies?
A: The base recipe is nut-free, but be cautious with variations (macadamia, almond butter) and cross-contamination if manufacturing labels indicate traces of nuts.
Conclusion
If you’re craving a cookie that balances comforting oatmeal chew with sweet chocolate and a whisper of coconut, this recipe is a winner — easy enough for weeknight baking and special enough for sharing. Try them warm with coffee, or pack a few for a picnic and watch them disappear. For more coconut-forward inspiration and a comparison of similar classics, see this delightful take on Coconut Oatmeal Chocolate Chip Cookies and another great variation at Oatmeal Coconut Chocolate Chip Cookies – Female Foodie. If you make them, come back and share your tweaks and photos — I love hearing how readers personalize these treats.
Print
Oatmeal Chocolate Chip Coconut Cookies
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicious cookies combining the comforting texture of oatmeal with rich chocolate chips and toasted coconut for a tropical twist.
Ingredients
- 1 cup unsalted butter, softened (227 g)
- 1 cup brown sugar, packed (220 g)
- 1/2 cup granulated sugar (100 g)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour (120 g)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups rolled oats (160 g)
- 1 cup chocolate chips (170 g)
- 1 cup shredded coconut (80 g)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and slightly lightened in color (about 2–3 minutes with an electric mixer).
- Beat in the eggs one at a time, then stir in the vanilla.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry mixture into the wet mixture until just combined.
- Stir in the rolled oats, chocolate chips, and shredded coconut until evenly distributed.
- Drop rounded tablespoonfuls or use a small cookie scoop of dough onto ungreased baking sheets, spacing about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are golden and centers look set but still soft. Let them cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For chewier cookies, avoid overbaking. Chill dough to reduce spreading if your kitchen is warm. These cookies store well at room temperature for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 225
- Sugar: 10g
- Sodium: 125mg
- Fat: 12.6g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1.5g
- Protein: 2.8g
- Cholesterol: 30mg
