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Oatmeal Coconut Dream Cookies

A simple, comforting cookie that combines chewy oats, tropical coconut, and creamy milk chocolate, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet 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
Dry Ingredients
  • 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

Method
 

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

Notes

Store cookies at room temperature in an airtight container for up to 3 days. For longer storage, freeze baked cookies in a single layer for up to 3 months. Thaw at room temperature or warm in the oven.