Go Back

Coconut Oatmeal Chocolate Chip Cookies

These nostalgic cookies combine crispy edges with a tender middle, featuring oats, chocolate, coconut, and toasted almonds for a satisfying treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1/2 cup unsalted butter, softened Can substitute salted butter — reduce added salt slightly.
  • 1/2 cup granulated sugar
  • 1/2 cup dark brown sugar, packed Light brown sugar works too.
  • 1 large egg
  • 1 1/2 tsp pure vanilla extract
  • 1 1/4 cups all-purpose flour For gluten-free, use a 1:1 GF flour blend.
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup old-fashioned oats Don’t use instant — they change texture.
  • 1/2 cup shredded or flaked coconut Sweetened or unsweetened as you prefer.
  • 1/2 cup sliced almonds, finely chopped Use chopped pecans or walnuts to substitute.
  • 1/2 cup semi-sweet chocolate chips Mix in dark or milk chocolate, or chunks.

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, beat the softened butter with granulated and brown sugar until light and fluffy, about 2–3 minutes.
  3. Add the egg and vanilla. Beat until smooth and fully incorporated.
  4. Stir together the flour, salt, baking powder, and baking soda. Add to the wet mixture and mix on low speed until just combined.
  5. Fold in the oats, coconut, chopped almonds, and chocolate chips with a spatula until evenly distributed.
  6. Roll dough into 1-inch balls (about 1 tablespoon each) and place them 2 inches apart on the prepared baking sheet.
  7. Slightly flatten the tops if you prefer a flatter cookie.
  8. Bake for about 10 minutes, or until the edges are lightly browned and the centers still look slightly soft.
  9. Leave cookies on the baking sheet for 1 minute to set, then transfer to a wire rack to cool completely.

Notes

Toasting the almonds or coconut briefly in a dry pan enhances flavor.