Description
Delicious cookies combining the comforting texture of oatmeal with rich chocolate chips and toasted coconut for a tropical twist.
Ingredients
Scale
- 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