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.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 14

Total Time 29

Servings cookies

Calories 332kcal

Author Deborah Harroun

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.

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