There are no good cookie shops near my home. There’s a Crumbl, Costco, Chick-fil-A, and Jimmy Johns, but nowhere (not even a local bakery!) to get a really delicious, homemade cookie. It’s instinct for me to make cookies at home when a cookie craving hits, because let’s be real—if I’m going to have dessert, then I’m going all in and it 100% needs to be worth it.

Close-up view of golden-brown oatmeal coconut chocolate chip cookies on parchment paper, with visible melted chocolate and a chewy texture.

I’ve recently been craving truly fantastic oatmeal chocolate chip cookies. I don’t know what kind of magic sorcery happens when butter, flour, sugar, and oats are combined, but it’s a combo that I’m a big fan of.

If you’re in camp oatmeal cookie too, then I think you’ll love this oatmeal coconut chocolate chip cookies recipe. The cookies are nice and big so you get to enjoy both the crispy buttery outside of the cookie plus the almost-gooey, super soft inside. Chocolate chips are a must (nothing wrong with raisins, but this cookie is for chocolate lovers!), and the coconut adds the perfect touch of flavor and texture that you might not notice at first bite, but the more you eat the cookie the more you’ll appreciate that it’s there.

Pro tip: make sure the dough is thoroughly refrigerated so the cookies don’t spread too much, and when you’re ready to bake, preheat the oven for at least 30 minutes. These cookies bake at 400°F for the perfect texture, and I promise you won’t be able to stop eating them, which is always an important quality control metric around our place.

Oatmeal Coconut Chocolate Chip Cookies

Brooke Eliason
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Servings: 18 cookies
Total Time: 1 hour 20 minutes
Difficulty: Easy
These oatmeal coconut chocolate chip cookies are easy to make and absolutely delicious.

Ingredients 

  • 1 cup salted butter (2 sticks), slightly softened but not room temperature
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups old-fashioned oats
  • ½ sweetened coconut
  • 1½ cups semisweet chocolate wafers or chips

Instructions

  • In a stand mixer with paddle attachment, beat the butter and sugars together until smooth and well combined. Add the eggs and vanilla and mix until combined. Add the flour, baking soda, and salt, and mix until ingredients are just barely combined. Add oats, coconut, and chocolate wafers or chips and mix just for a few seconds until combined.
  • Using a size 16 cookie scoop (about ¼ cup), scoop the cookie dough into balls and refrigerate for a minimum of 1 hour (or overnight).
  • When ready to bake, preheat oven to 400°F, and allow to thoroughly preheat before baking. Place 6 of the cookies on a parchment-lined cookie sheet, and bake for 9-12 minutes, until they are golden brown on the top, bottom, and sides. Let the cookies cool for at least 20-30 minutes. Enjoy slightly warm or cooled.

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