Calling all coconut lovers! You don’t want to miss this amazing Coconut Oatmeal Chocolate Chip Cookie Recipe.
I am a freak. A freak for coconut. I will literally eat anything that includes coconut as an ingredient. Anything. To that end, I’ve been adding coconut to just about every recipe I try. I just can’t help myself! Some of the recipes have turned out amazing, while others are a complete flop.
My favorite coconut recipe at the moment is this Coconut Chocolate Chip Banana Bread, BUT the new Coconut Oatmeal Chocolate Chip Cookie Recipe I am sharing today is a serious contender. Regardless, I am fairly certain that this fun new recipe will be in heavy rotation. Folks THAT is saying something, because I can barely stand the thought of turning on the oven in all the summer heat.
Coconut Oatmeal Chocolate Chip Cookie Recipe
I have loved coconut flavoring for as long as I can remember, but the texture of coconut took a bit longer to get used to. I credit coconut shrimp with helping me overcome my issues with coconut flakes and now I simply can’t get enough…
I’ve found that it’s best if I make a batch of these cookies when I am having people over or have someone to share them with. Left on my own, I might eat a whole batch! I mean, I’d like to pretend that I am going to freeze a bunch up, but the honest truth is that these cookies taste best and the chocolate chips are still gooey. It’s hard to stop at just one freshly baked coconut oatmeal chocolate chip cookie.
Coconut Oatmeal Chocolate Chip Cookie Recipe
I love that this recipe comes together so quickly. Delicious cookies in less than 30 min? Yes, please.
Ingredients
- 2 sticks of butter
- 1 cup of sugar
- 3/4 cup brown sugar
- 2 eggs
- 1 tsp. vanilla
- 1/2 tsp. salt
- 1 tsp. baking soda
- 2.5 cups of all-purpose flour
- 1 cup oatmeal (not instant)
- 1 cup of coconut flakes
- 1.5 cups of semi-sweet chocolate chips
Instructions
- Preheat oven to 375 degrees.
- Cream butter and sugar in a large mixing bowl.
- Add eggs and vanilla and mix, until just combined.
- Add salt and baking soda.
- Add two and a half cups of flour and one cup of oatmeal, one at a time.
- Fold in the chocolate chips and coconut until evenly distributed.
- Form into dough balls (I love to use my cookie scoop).
- Bake for 10 minutes, or until the top of the cookies is slightly brown.
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Three Ingredient Pumpkin Chocolate Chip Cookies
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