Best Coconut Chocolate Chip Oatmeal Cookies
Thick and chewy delish cookies infused with coconut oil and loaded with chocolate chunks, coconut and oats. Incredible!!
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
- 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