Name: Oatmeal Coconut Dream Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 large egg; ½ cup butter (or margarine) (Butter gives better flavor; margarine works for dairy-free options); ¾ cup brown sugar (packed); ⅓ cup cane sugar (or granulated sugar); 2 teaspoons vanilla extract; 1 cup all-purpose flour; 1 cup old fashioned oats (not instant); ½ teaspoon salt; ½ teaspoon baking soda; ¾ cup shredded sweetened coconut; ½ cup chopped walnuts (optional; substitute pecans or skip for nut-free); 1 ½ cups milk chocolate chips (dark or semi-sweet works too)

I still remember the first batch I pulled from the oven — warm, coconut-scented edges and melty milk chocolate pockets that made everyone in the house ask for seconds. Oatmeal Coconut Dream Cookies are a simple, comforting cookie that hits the sweet spot between chewy oats, toasty coconut, and classic chocolate. They’re perfect for school lunches, potlucks, or a quick weeknight baking fix when you want something that feels a little special without fuss. If you like straightforward cookie recipes (think along the lines of 3-ingredient sugar cookies), these are right up your alley — a tiny bit more texture and flavor with minimal extra effort.

What makes this recipe special

These cookies stand out because they combine three textures and flavors in one bite: the chew from old-fashioned oats, the tropical chew and flavor of sweetened shredded coconut, and the creamy sweetness of milk chocolate chips. They’re also:

Fast to make — no chilling required unless you want thicker cookies.
Family-friendly — kids love the chocolate and coconut.
Budget-friendly — pantry staples come together in one bowl.

“A perfectly chewy cookie with just enough coconut to taste tropical without overwhelming the chocolate.” — a quick note from my kitchen test batch

Step-by-step overview

Before you start: this recipe is essentially a one-bowl mix-and-scoop cookie. Soften the butter, whisk the wet ingredients, stir in dry ingredients, fold in coconut, nuts and chips, then scoop and bake. Expect about 8–10 minutes in a 350°F oven for golden edges and soft centers.

Gather these items

1 large egg
½ cup butter (or margarine) — butter gives better flavor; margarine works for dairy-free options
¾ cup brown sugar (packed)
⅓ cup cane sugar (or granulated sugar)
2 teaspoons vanilla extract
1 cup all-purpose flour
1 cup old fashioned oats (not instant)
½ teaspoon salt
½ teaspoon baking soda
¾ cup shredded sweetened coconut
½ cup chopped walnuts (optional; substitute pecans or skip for nut-free)
1 ½ cups milk chocolate chips (dark or semi-sweet works too)

How to prepare it

Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone mat.
In a large bowl, beat the softened butter and the egg together until smooth.
Add the brown sugar, cane sugar, and vanilla. Mix until combined and slightly fluffy.
Stir in the flour, oats, salt, and baking soda until just incorporated.
Fold in the shredded coconut, chopped walnuts, and chocolate chips.
Use a cookie scoop or tablespoon to drop mounded spoonfuls onto the prepared sheet, spacing about 2 inches apart.
Bake for 8–10 minutes, until the edges are lightly golden but centers still look soft — they’ll firm up as they cool.
Let cookies rest on the sheet for 3 minutes, then transfer to a wire rack to cool completely.

What you’ll need (quick ingredient notes)

Use old-fashioned oats for texture; quick oats will make cookies denser.
Sweetened shredded coconut keeps the flavor pronounced; reduce to ½ cup for a subtler coconut note.
If you prefer a richer cookie, brown sugar helps with chewiness and depth.
Swap walnuts for pecans or leave out for a nut-free batch. For butter guidance and simple shortbread technique, I often reference tips from buttery 3-ingredient shortbread cookies when adjusting fat and texture.

Best ways to enjoy it

Fresh and warm with a cold glass of milk is classic and unbeatable.
Serve as part of a cookie platter for holiday gatherings — they pair nicely with plain sugar cookies and shortbread.
Make an ice cream sandwich using two slightly underbaked cookies and a scoop of vanilla ice cream.
For a brunch cookie plate, arrange with fresh fruit and coffee — the coconut adds a bright contrast to bitter coffee.

Keeping leftovers fresh

At room temperature: store in an airtight container for up to 3 days. Add a slice of bread to preserve chewiness.
In the fridge: stored airtight, cookies will last about 1 week (chill makes them firmer).
Freezing: freeze baked cookies in a single layer on a tray until solid, then transfer to a freezer bag for up to 3 months. Thaw at room temperature.
Reheating: warm in a 300°F oven for 4–6 minutes or microwave one cookie for 10–12 seconds to refresh the chocolate and soften the center.
Always cool completely before storing to avoid condensation and sogginess.

Pro chef tips

Don’t overmix once you add the flour; overworking the dough creates tougher cookies.
If you want thicker cookies, chill the dough 20–30 minutes before scooping.
For even baking, rotate the baking sheet halfway through the bake time.
Slightly underbake (8 minutes) for a chewier center; bake a minute or two longer for crispier edges.
If nut allergies are a concern, omit the walnuts and increase chocolate chips or coconut by ¼ cup. For a playful brown-sugar twist or to use up extra brown sugar, I’ll sometimes consult ideas like those in this brown sugar pop tart cookies recipe for inspiration on flavor pairings.

Creative twists

Tropical boost: add ¼ cup chopped dried pineapple and swap milk chocolate for white chocolate.
Chocolate-forward: use 1 cup dark chocolate chips + ½ cup milk chocolate for richer flavor.
Vegan version: replace the egg with a flax egg (1 tbsp ground flax + 3 tbsp water), use vegan butter and dairy-free chips.
Nut-free crunch: swap walnuts for sunflower seeds or toasted coconut flakes for extra texture.
Lower-sugar: reduce total chocolate chips to 1 cup and use unsweetened coconut, then add 2 tbsp maple syrup to the wet mix for balance.

Helpful answers

Q: How long does this recipe take from start to finish?

A: Active assembly is about 10–15 minutes. Baking one sheet is 8–10 minutes; total time with prep and cooling runs about 30–40 minutes.

Q: Can I make the dough ahead of time?

A: Yes. Store dough in an airtight container in the fridge for up to 2 days. Bring to room temperature a few minutes before scooping to make portioning easier. Dough also freezes well—portion into scoops, freeze on a tray, then bag for up to 3 months; bake straight from frozen, adding 1–2 minutes.

Q: Are old-fashioned oats required?

A: For the best chewy, toothsome texture use old-fashioned oats. Quick oats can be used in a pinch but will yield a softer, less textured cookie.

Q: Can I substitute margarine for butter?

A: Yes—margarine will work and keep the recipe dairy-free if you choose a plant-based brand, but the flavor will be slightly less rich than real butter.

Q: Is it safe to eat with raw egg?

A: The eggs are fully baked in the cookies. If you’re concerned about raw egg in any mix-and-eat situations, use pasteurized eggs.

Conclusion

If you want a reliable, crowd-pleasing cookie that balances chewy oats, tropical coconut, and melty chocolate, these Oatmeal Coconut Dream Cookies are a go-to. They’re forgiving to adapt, quick to assemble, and hit the comfort-food sweet spot every time. For more coconut-oatmeal inspiration or alternate takes on this flavor profile, check out this Oatmeal Coconut Dream Cookies Recipe – Six Sisters’ Stuff and this lovely coconut-oatmeal version from Coconut Oatmeal Cookies – Barefeet in the Kitchen. Enjoy baking — and don’t be surprised if someone asks for the recipe twice.