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
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.
sally @ sallys baking addiction says
SO glad you linked these on facebook. Chocolate & coconut? How can these get any better? Oh wait, they can. Add oats! I love love love oatmeal cookies!!! These look wonderful Deborah. 🙂 I know this is an older post, but hoping everything is OK with your husband’s knee!
Barbara @ Barbara Bakes says
These remind me of the Paradise Bakery cookies that I can’t resist. I think I need to make these!
Jane Maynard says
hi deborah! so so happy these cookies came through for you. 🙂
Cakespy says
I am really sorry to hear about your husband’s knee 🙁 I have some friends who have had knee surgery so I know how awful that stuff can be.
On a happier note though, those cookies really do look fabulous. I would have to eat these before dinner!!
eatme_delicious says
Yummy! I must make these. I love the combination of coconut, oatmeal and chocolate. Sorry to hear your husband’s surgery didn’t go as planned.
Mary says
Don’t worry, since major sports people have knee injuries a lot, there’s been a lot of advancements in knee repair/ replacements. It’s going to be okay.
These cookies look delicious!
Cynthia says
Please add my sorry to hear about your huband’s knees to the others.
A cookie made of chocolate, coconut and oatmeal? That’s got to be darn delicious.
Amanda at Little Foodies says
I’m both relieved and sad that I didn’t read your earlier post pre-surgery but so sorry to hear that Deborah. My heart really goes out to him. They seem to have that magical figure of 5 years as that’s what they said about my back originally last year. Bit scared to go for the operation option!
Sincere best wishes to you both. Tough one! Lots of TLC needed for him but for you too! Look after yourselves.
Amanda x
KJ says
Commiserations to you husband on his knee troubles. I hope it all works out. your biscuits sound delicious. What a great combination of flavours.
Anonymous says
So sorry to hear about your husband’s knee troubles! Many positive thoughts and well wishes his way, I hope he has a safe & quick recovery.
I have a recipe for cookies like this that I absolutely adore, both because the cookies taste great and because it was the first recipe I ever wrote. You’re right, chocolate & coconut are a mighty tasty combo! Your cookies look delicious.
Ari (Baking and Books)
The Baker & The Curry Maker says
Glad to have you back, but sorry to hear about the knee. He must be very upset.
These cookies look delicious.
Thanks for the comment on our blog. I can always send you some bounty’s if you want? I didn’t know they were an Aussie thing.
The Baker & The Curry Maker says
Glad to have you back, but sorry to hear about the knee. He must be very upset.
These cookies look delicious.
Thanks for the comment on our blog. I can always send you some bounty’s if you want? I didn’t know they were an Aussie thing.
Sara says
Bad news about your husband. The cookies sound great! I bet a couple of those might cheer him up a bit.
The Queen Bee says
mmmm…. i love all things coconut and can’t wait to try your recipe!
Karen says
Well, if these cookies don’t bring some healing power, than what will?
They look sweetly delicious.