Chocolate Chunk Oatmeal Coconut Cookies

More than your typical chocolate chip cookie – these Chocolate Chunk Oatmeal Coconut Cookies are full of oats, coconut, and chocolate. 

If you love oatmeal cookies, you’ll also love these Iced Oatmeal Cookies or these Banana Oatmeal Cookies.

If I were to choose a current family favorite cookie right now, these Chocolate Chunk Oatmeal Coconut Cookies would take that spot. We just can’t get enough of them!

We are big oatmeal cookie fans already. And we are no strangers to adding coconut to our oatmeal cookies. But the combination of chocolate, oats, and coconut? Pure magic!

Ingredients

• Butter: I always use unsalted butter. If using salted butter, just cut back on the salt a tiny bit.
• Sugar: You need both brown sugar and white sugar for this recipe.
• Eggs: I use large eggs. For best results, take them from the fridge when you set the butter out to come to room temperature so that the eggs will also be at room temperature.
• Vanilla: This is for flavor.
• Salt: The salt helps to balance the flavors. I like using sea salt.
• Baking Soda: This helps with structure and lift.
• Oats: I have made these with both old fashioned oats and quick oats, and the old fashioned oats are superior in this recipe.
• Coconut: I use sweetened, shredded coconut, but you can also use unsweetened coconut.
• Chocolate Chunks: You could also use regular chocolate chips or even mini chocolate chips. I used a bag of chocolate chunks, but you can also take chocolate bars and chop them.

How to Make Chocolate Chunk Oatmeal Coconut Cookies

STEP 1: Cream the butter with both sugars until light and fluffy, then mix in each egg, one at a time. To this mixture, add the vanilla, salt, and baking soda. Then mix in the flour.

STEP 2: Add the oats and the coconut to the bowl all at once. If you are using a hand mixer, you’ll want to switch to a spatula at this point.

STEP 3: Mix this until combined. It will be thick, and if you are using a stand mixer, make sure you are scraping the bottom to make sure everything is combined.

STEP 4: Add in the chocolate chunks. Mix again, making sure everything is incorporated well.

STEP 5: Make balls of dough 1/4 cup of dough each. I like to use a measuring cup, then just roll them into a ball in my hands.

STEP 6: Place the dough on the baking sheet, making sure to keep enough space, then bake the cookies until golden on the edges.

Tips and Tricks

• If you like a flatter cookie with crispier edges, you can take the flour down to 1 1/2 cups of flour.
• If you prefer a flatter cookie versus a puffier cookie, press the cookies down into circles about  1/2-inch thick. I didn’t press my cookies down at all for a thicker cookie.
• I prefer to bake these one tray at a time. If you do want to bake 2 trays at a time, I would suggest rotating them halfway through the cook time.
• I like to save a few of the chocolate chunks and press them into the tops of the cookies right when they come out of the oven. This is just for aesthetics, and you can skip this, if desired.
• These are big cookies. If you want to make them smaller, you will want to bake them for less time.

Storing and Freezing

To store, place the cookies in an airtight container and keep at room temperature. They will last 3-7 days. And I love that these cookies are just as good on day 3 as they are on day 1!

They can also be frozen. To freeze the baked cookies, let them cool completely, then place in a single layer on a baking sheet. Freeze until solid, then transfer to a freezer safe container. You can freeze them up to 3 months.

You can also freeze the dough so that you can bake the cookies fresh. Make the dough and portion it out. Place the balls of cookie dough on a baking sheet and freeze until solid, then transfer to a freezer safe container. You can thaw the dough before baking, or just add a few extra minutes to the bake time.

More Cookie Recipes

Chocolate Chip Pudding Cookies
Doubletree Cookies
Toll House Cookie Recipe

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Chocolate Chunk Oatmeal Coconut Cookies

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Author: Deborah Harroun

Prep Time: 15 minutes minutes

Cook Time: 14 minutes minutes

Total Time: 29 minutes minutes

Servings: 20 cookies

Course: Dessert

Cuisine: American

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More than your typical chocolate chip cookie – these Chocolate Chunk Oatmeal Coconut Cookies are full of oats, coconut, and chocolate. 

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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

• Preheat the oven to 350ºF.
• In a mixer, beat together the butter, brown sugar, and granulated sugar in a stand mixer or with a hand mixer until light and fluffy. Add the eggs, one at a time, beating well after each addition.
  1 cup unsalted butter, 1 cup packed brown sugar, 6 tablespoons granulated sugar, 2 eggs
• Beat in the vanilla, salt, and baking soda.
  2 teaspoons vanilla extract, 1/2 teaspoon salt, 1/2 teaspoon baking soda
• Add in the flour and beat just until combined. (If using a hand mixer, you’ll want to switch to stirring with a spatula after this step.)
  2 cups all-purpose flour*
• Add in the oats and coconut. Continue to beat until fully combined, switching to stirring by hand with a spatula to make sure everything is incorporated. Add the chocolate chunks and stir until combined.
  2 1/4 cups old fashioned oats, 1 1/2 cups shredded coconut**, 11.5 oz chocolate chunks
• Place 1/4 cup scoops of dough on a greased cookie sheet, or cookie sheet lined with parchment or silpat. Make sure the cookies are at least 3 inches apart. (I do 6 cookies per cookie sheet.)
• Bake in the preheated oven for 12-14 minutes, or until the cookies are set around the edges. Let the cookies cool on the baking sheet for a few minutes before transferring to cool completely.

Recipe Notes:

Adapted from This Week for Dinner

*If you like a flatter cookie with crispier edges, you can take the flour down to 1 1/2 cups of flour.

**I use sweetened, shredded coconut, but you can also use unsweetened coconut.

If you prefer a flatter cookie versus a puffier cookie, press the cookies down into circles about  1/2-inch thick. I didn’t press my cookies down at all for a thicker cookie.

I prefer to bake these one tray at a time. If you do want to bake 2 trays at a time, I would suggest rotating them halfway through the cook time.

I like to save a few of the chocolate chunks and press them into the tops of the cookies right when they come out of the oven. This is just for aesthetics, and you can skip this, if desired.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition Information

Serving: 1cookie, Calories: 332kcal (17%), Carbohydrates: 42g (14%), Protein: 4g (8%), Fat: 16g (25%), Saturated Fat: 10g (63%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0g, Cholesterol: 45mg (15%), Sodium: 119mg (5%), Potassium: 79mg (2%), Fiber: 3g (13%), Sugar: 25g (28%)

Keywords: cookie recipe, Oatmeal cookies