Dessert

Oatmeal Coconut Chocolate Chip Cookies Recipe

ByHarper Ellington February 5, 2026February 5, 2026

Introduction

These Oatmeal Coconut Chocolate Chip Cookies are a perfect blend of chewy oats, tropical coconut, and rich chocolate chips. Quick to prepare and irresistibly delicious, they make a wonderful treat for any occasion.

A close-up of several oatmeal chocolate chip cookies arranged on a white plate, each cookie showing a rough, textured surface with golden-brown edges and embedded dark chocolate chips scattered unevenly throughout; the cookies are topped with small flakes of white sea salt, contrasting with the warm brown and beige tones of the oats; the background is a white marbled texture, giving a clean and bright look to the image. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter (softened)
3/4 cup brown sugar (packed)
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups old-fashioned oats
1 cup shredded coconut
1 cup chocolate chips

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
Step 3: In a separate bowl, whisk together the flour, baking soda, and salt.
Step 4: Gradually add the dry ingredients to the wet mixture and mix just until combined. Stir in the oats, shredded coconut, and chocolate chips until evenly mixed.
Step 5: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes, until the edges are golden brown and the centers are still soft.
Step 6: Let the cookies cool on the baking sheet for about 5 minutes. Transfer to a wire rack and let cool completely before serving.

Tips & Variations

For extra chewiness, try using a mix of brown and white sugar or add a tablespoon of honey to the dough.
Substitute the shredded coconut with chopped nuts for a different texture.
Chill the dough for 30 minutes before baking to help the cookies hold their shape better.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed bag for up to 2 months. To reheat, warm them in the oven at 300°F for 5 minutes or microwave for 10–15 seconds.