Oatmeal Coconut Chocolate Chip Cookies

If you’ve been looking for the perfect Oatmeal Coconut Chocolate Chip Cookie recipe, without having to scroll down forever just to look at it, you’ve arrived!

Oatmeal Coconut Chocolate Chip Cookies are surprisingly crisp and light, with the sunny taste of coconut, and a hint cinnamon, boosting the overall sweetness. 

Without further ado, here’s the Oatmeal Coconut Chocolate Chip Cookie recipe (a more compact, printable version appears below):

Oatmeal Coconut Chocolate Chip Cookie Recipe: Ingredients

• 1 1/2c. flour 
• 1t. baking soda 
• 1/2t. salt
• 1t. cinnamon 
• 2 sticks butter
• 1/2c. sugar 
• 1c. brown sugar 
• 2 eggs 
• 2t. vanilla 
• 3c. oats
• 12 oz. chocolate chips 
• 1c. coconut

How to Make Oatmeal Coconut Chocolate Chip Cookies  

1. Preheat oven to 350 degrees. 
2. Sift dry ingredients (first four), and set aside. 
3. Beat butter until fluffy. 
4. Add both sugars, and cream 2-3 minutes on medium speed. 
5. Beat in eggs and vanilla. 
6. Stir in oats, chips, and coconut. 
7. Use a teaspoon scoop to drop the dough onto pans. Leave about an inch between each. 
8. Bake 12 minutes, until golden brown. 
9. Cool 5 minutes on pans, before removing to wire racks. 

Oatmeal Coconut Chocolate Chip Cookies Printable Recipe

Oatmeal Coconut Chocolate Chip Cookies Tips for Success

• Top quality cookie pans will bake these Oatmeal Coconut Chocolate Chip Cookies with even results. I like these American made, heirloom quality pans (view here). 
• Need a fast way to soften butter? View helpful article here. 
• Regular oats or quick oats are interchangeable in this recipe. 
• No need to grease the cookie sheets for this recipe. 
• if you use sweetened coconut, you may want to cut the sugar by 1T.
• If you double the batch, you may need to stir in the oats, chips, and coconut by hand. 
• After the first batch, chill the rest of the dough in the fridge, or your cookies will spread too much.