Best Coconut Chocolate Chip Oatmeal Cookies

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Best Coconut Chocolate Chip Oatmeal Cookies right here! Three major ingredients…triple the deliciousness!  We’re crazy for Coconut, Chocolate & Oatmeal!  Yippee!!  

More oatmeal cookies you’ll love are these Soft-Batch Oatmeal Raisin Cookies, these Peanut Butter Oat Chocolate Chip Cookies and these Best Ever Samoa Chocolate Chip Cookies!

Best Coconut Chocolate Chip Oatmeal Cookies

Would you believe these little beauties have coconut oil in them too?  Surprise!? Since it is almost Easter, it’s nice to have some coconut in some kind of a dessert and I love coconut and cookies (of course!), so this does coconut proud! 

Hmmm…speaking of coconut?  I think you love it or hate it, right?  If you are a coconut lover, you are in for a treat!  The coconut oil  makes these Coconut Chocolate Chip Oatmeal Cookies very moist and gives them an extra coconut ‘shout out’ that is truly wonderful.  Oh and the chocolate chunks & chips…lordy!  The oatmeal…meow!  Country roads take me home, would ya? 

Check out these 25 Heavenly Desserts and these Easy Coconut BlondiesOh and these Chocolate Coconut Layered Barsare super yummy for coconut lovers!

Best Coconut Chocolate Chip Oatmeal Cookies

Triple deliciousness! Incredible deliciousness!  I’m just sayin!   You’ll go absolutely coconuts for them! 🙂  If you love chocolate chip cookies, then you have to try these too.  Serious cookie eats!  

Ingredients You Need

How to Make Oatmeal Coconut Chocolate Chip Cookies

  1. Preheat oven to 350°F.
  2. Add flour, oats, baking soda, and salt into a medium-sized bowl and mix together. Set aside.
  3. Melt the coconut oil in the microwave for 30 – 45 seconds.
  4. Mix together the melted coconut oil (can be luke-warm, not hot) and sugars together using a mixer, until smooth.
  5. Add eggs, beating in one at a time until incorporated. Add the vanilla and mix in.
  6. Then, add the dry ingredients, using mixer on low and mix until just barely combined.
  7. Fold in the chocolate chunks and coconut.
  8. Using a large cookie dough scoop (ice cream scoop size) scoop dough onto baking sheets lined with parchment paper. Cookies will spread some, so leave space 2 inches apart.
  9. Bake for about 10-12 minutes, until lightly golden brown. Let cool on baking sheet 5 minutes and transfer to wire rack.
  10. For smaller cookies, use small scoop or tablespoon and bake 8-10 minutes.

Best Coconut Chocolate Chip Oatmeal Cookies

These oatmeal coconut chocolate chip cookies are best if you don’t overbake them.  Enjoy the flavors of coconut and chocolate in these delicious oatmeal cookies!!  

Other Coconut and Chocolate Chip Cookies that have us drooling!

Best Coconut Chocolate Chip Oatmeal Cookies

Best Coconut Chocolate Chip Oatmeal Cookies

Kim Lange
Thick and chewy delish cookies infused with coconut oil and loaded with chocolate chunks, coconut and oats. Incredible!!
4.50 from 18 votes
Prep Time 20 minutes
Cook Time 10 minutes
Course Dessert
Calories

Ingredients
  

  • 2 cups all purpose flour
  • 2-1/2 cups 1 minute oats or rolled oats
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup virgin coconut oil melted
  • ½ cup granulated sugar
  • 1 cup dark brown sugar
  • 3 large eggs
  • 2 tablespoons vanilla extract
  • cup sweetened coconut
  • 2 cups semisweet chocolate chips or chunks

Instructions
 

  • Preheat oven to 350°F.
  • Add flour, oats, baking soda, and salt into a medium-sized bowl and mix together. Set aside.
  • Melt the coconut oil in the microwave for 30 - 45 seconds.
  • Add the melted coconut oil (can be luke-warm, not hot) and sugars together with a mixer until smooth. Add eggs, beating in one at a time until incorporated. Add the vanilla and mix in.
  • Add the dry ingredients, using mixer on low and mix until just barely combined.
  • Fold in the chocolate chunks and coconut.
  • Using a large cookie dough scoop (ice cream scoop size) scoop dough onto baking sheets lined with parchment paper. Cookies will spread some, so leave space 2 inches apart.
  • Bake for about 10-12 minutes, until lightly golden brown. Let cool on baking sheet 5 minutes and transfer to wire rack.
  • For smaller cookies, use small scoop or tablespoon and bake 8-10 minutes.

Notes

I baked large and small cookies. I used 1 cup of Hershey Kisses, very roughly chopped and 1 cup of semi-sweet chocolate chips. Yields: 24 large or 48 small
Keyword chocolate chip, coconut, cookies, easter, oatmeal
Tried This Recipe?Let us know how it was by commenting below!

9 Comments

  1. I added some mini Cadbury eggs for my boys’ early Easter eggs cookies. lol. I LOVED these! Thank you!

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