Best Coconut Chocolate Chip Oatmeal Cookies

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!

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 Blondies!  Oh and these Chocolate Coconut Layered Barsare super yummy for coconut lovers!

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

• all purpose flour
• 1 minute oats or rolled oats
• baking soda
• salt
• coconut oil, melted
• granulated sugar
• brown sugar
• eggs
• vanilla extract
• sweetened coconut
• semisweet chocolate chips or chunks

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.

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!

• Chocolate Coconut Cookies via Food Network
• Chocolate Chip Coconut Cookies via Roxana's Home Baking
• Coconut Oil Oatmeal Chocolate Chip Cookies via Life Made Simple Bakes
• Dove Easter Egg Coconut Macaroon Cookies via The Baking ChocolaTess
• Peanut Butter Cup Oatmeal Chocolate Chip Skillet Cookie via The Baking ChocolaTess

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 16 votes

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 10 mins

Course Dessert

Calories

Ingredients

  

• 2 cups all purpose flour
• 2-½ 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
• ⅔ 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

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