Toasted coconut, oats and dark chocolate give these chocolate chip cookies delicious layers of flavor. Easy to make, these cookies are sure to be a hit!
These cookies were adapted from an old Toll House recipe for island cookies that I've been making since I was a child. It included toasted coconut and pecans. Since one of my children has a food allergy, I swapped out the pecans for oats.
Ingredients
- Coconut - You may use sweetened or unsweetened coconut. Sweetened coconut flakes will result in a sweeter cookie.
- All-Purpose Flour - I prefer unbleached flour.
- Baking Powder
- Baking Soda
- Salt
- Butter - One and a half sticks of unsalted butter, softened.
- Brown Sugar - Lightly packed light brown sugar.
- Sugar
- Vanilla Extract - I think Mexican Vanilla Extract makes the best chocolate chip cookies.
- Egg - One large egg.
- Oats - I used old-fashioned oats but quick oats may be substituted.
- Chocolate Chips - I like to use Hershey's Dark or Ghiradelli Semi-sweet Chocolate Chips.
How to make
- Toast coconut.
- Whisk together flour, baking powder, baking soda and salt in a medium mixing bowl.
- Cream butter, brown sugar and granulated sugar in a stand mixer for 2 minutes or until creamy. Stir in vanilla and egg, mixing until well combined.
- Add flour mixture to wet ingredients in stand mix; mix well. Stir in coconut, oats and chocolate chips.
- Bake on parchment lined baking sheet at 375F for 8-12 minutes.
Variations
- Chocolate Chip Coconut Pecan Cookies: Add ½ cup chopped toasted pecans or walnuts. Leave out the oats if you add nuts.
- For a denser cookie, increase oats to ½ cup.
- Use a variety of chocolate chips or chunks.
📖 Recipe
Coconut Oatmeal Chocolate Chip Cookies
Toasted coconut, oats and dark chocolate give these chocolate chip cookies delicious layers of flavor. Easy to make, these cookies are sure to be a hit!
Ingredients
- 1 cup Coconut Flakes
- 1 ⅔ cups All-Purpose Flour
- ¾ tsp. Baking Powder
- ½ tsp. Baking Soda
- ½ tsp. Salt
- ¾ cup Butter softened
- ¾ cup Brown Sugar lightly packed
- ⅓ cup Granulated Sugar
- 1 tsp. Vanilla Extract
- 1 Egg, large
- ⅓ cup Old-Fashioned Oats
- 2 cups Chocolate Chips (1 - 12 oz. package)
Instructions
- Preheat oven to 375°F. Toast coconut flakes on a baking sheet in preheated oven for approximately 5 minutes, watch closely and stir as needed. Remove from oven and let cool.
- Whisk together flour, baking powder, baking soda and salt in a medium mixing bowl.
- Cream butter, brown sugar and granulated sugar in a stand mixer for 2 minutes or until creamy. Stir in vanilla and egg, mixing until smooth.
- Add flour mixture to wet ingredients in stand mixer; mix well. Stir in coconut, oats and chocolate chips.
- Drop by rounded tablespoon onto parchment lined baking sheet. Bake at 375°F for 9-12 minutes or until edges are lightly brown. Let cool for 3 minutes on baking sheet and then move to wire rack to allow cookies to finish cooling.
Notes
Chocolate Chip Coconut Pecan Cookies: Omit oats and add ½ cup chopped pecans.
Tried this recipe?Mention @mytxkitchen or tag #mytxkitchen!
More sweet recipes you may enjoy:
- Bourbon Chocolate Chip Cookie Bars
- Easy Homemade Brownies
- Texas White Trash
- Crunchy Peanut Butter Cookies
- Soft Cut Out Sugar Cookies
Hope y'all enjoy these!
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