Ok so these aren’t your basic oatmeal chocolate chip cookies…they also have coconut in them, which pretty much makes them next level cookies. As far as I’m concerned putting coconut in just about anything makes it better. Now you’re thinking of all the things that aren’t better with coconut, which is fine. But these cookies ARE better with coconut, so let’s move on.
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So now it’s time to get down to some serious, cookie making business. Maybe it’s just me, but making cookies always puts me in such a good mood. It might be cause I’m picturing eating said cookies, but who knows.
Armed with my trusty retro looking hand mixer I fought my way through some butter that may or may not (it was not) at room temperature. We want to mix the butter and sugars until they are “light and fluffy”. Below is a picture as it’s a vague term.
Now we can add the egg and vanilla extract. I always uses the pure vanilla extract, but if you only have artificial then go ahead and use that. I’m planning on trying my hand at making my own vanilla extract over my upcoming vacation. So hopefully it turn out well!
Give it a quick mix and then we can move onto adding in the dry ingredients. I like to do this in 3 steps, flours and leavening agents, then oatmeal/coconut and finally the chocolate chips.
In goes the flour, baking soda and baking powder, a little at a time. You can continue with the mixer or grab a wooden spoon, the choice is yours, just make sure to get it all incorporated. Then we can move onto the oatmeal.
In the past I have used rolled oats or quick oats in this recipe. This time I had the large flaked oats on hand as I just used them to make Bacon some Pumpkin Dog Biscuits. So I just used those, so use whatever ones you have on hand. Only one I would probably avoid is steel cut oats.
In goes the beautiful coconut **swoon**, I really love coconut! Mix that in and then we are onto our last ingredient.
I used the Hershey milk chocolate chips, but you could use whatever ones you prefer! At this point I abandoned the mixer and opted to use my trusty wooden spoon. Mix the chocolate chips into the cookie dough. It should look something like this.
All that is left to do is to roll the dough into balls and bake them. I like to make the balls a bit smaller than a ping pong ball, but you do you. Obviously the bigger the balls the less cookies you get and vice versa. I usually get about 24 cookies from this recipe.
Pop them in the preheated oven and you have about 10-12 minutes until they are done. Once the time is up I like to leave them on the cookie sheet for a few minutes to give them a chance to firm up. Then I move them onto a cooling rack to cool completely. Though let’s be realistic some of them don’t get a chance to cool down as they end up in my belly right away!
So there you have it. Delicious oatmeal chocolate chip cookies with a twist! These never last long in our house.
Oatmeal Chocolate Chip Cookies
Ingredients (Makes 24 cookies)
- 1 cup butter
- 1 cup brown sugar (packed)
- 2 Tbsp white sugar
- 1 egg
- 1 Tsp vanilla
- 1 1/4 cup flour
- 1 Tsp Baking Powder
- 1 Tsp Baking Soda
- 1 1/4 cup oatmeal
- 3/4 cup unsweetened coconut
- 3/4 cup chocolate chips
- Remove any random pots and pans from the oven (If you don’t have any in there then kudos to you)
- Preheat oven to 350F
- In a large bowl combine the butter, brown sugar and granulated sugar and mix until light and fluffy.
- Add in the egg and vanilla extract.
- In a separate bowl combine the flour, baking soda, baking powder.
- Slowly add the dry ingredients from step 5 into the large bowl and stir to combine.
- Then mix in the oatmeal and coconut.
- Then add in the chocolate chips.
- Roll the dough into balls and place them on a cookie sheet lined with parchment. ***stop here if you want to freeze them***
- Cook for 9-10 minutes
- Remove from oven and leave on the cookie sheet for about 2 minutes to cool. Once they a firm enough move to a cooling rack to finish cooling.
Freezing Cookie Dough
Another thing that is great about these oatmeal chocolate chip cookies is that they freeze amazing! This is super handy for those times when you just want a few cookies but don’t want to go through the effort of making them.
Once the cookies have been rolled into balls place them on the cookie sheet. When I am freezing them, I tend to line the cookie sheet with aluminum foil rather than parchment. Also you can leave a lot less room between the cookies as you don’t have to worry about them expanding.
Once this done, carefully balance the cookie sheet in your freezer. Give them about 30-40 minutes to get firm. Once they reach this point you can get them out and pop them into a ziplock bag. Or if you are lucky enough to have a vacuum sealer, this is the time to use it. I got mine this year and I am so in love with it! This is the one I have.
What is your favourite type of cookie?