Oatmeal-Dark Chocolate Chip & Coconut Cookies
For as long as we can remember, coconut never did much for us when it came to dessert. Sure, coconut included in something like carrot cake was great, but just coconut… as a primary flavor? Meh. Then, last summer, something happened. We made toasted coconut and dark chocolate chunk ice cream, and it was like the heavens opened and angels sang. We fell in love with the flavor combination and, more importantly, coconut itself. Our infatuation was heightened this past spring when we made coconut cupcakes for Easter; we could have eaten that frosting with a spoon! Last week, we found myself thinking about that ice cream and decided to transform the flavors into oatmeal cookies.
We usually save oatmeal-raisin cookies for fall baking (is that weird? they seem so warm and cozy and fall-like!), but recreating our favorite ice cream from last summer into a cookie seemed like the reliable thing to make as summer winds down this year. Between all of the oats, chocolate chips and coconut, these cookies are packed totally full and have a tremendous amount of texture in every single bite.
We adore the combination of dark chocolate with coconut, but if you prefer semisweet, milk, or even white, feel free to substitute those! We hope you enjoy this last full week of summer and add some cookies to your days :)
One year ago: Zucchini Corn Fritters
Two years ago: Peach Strudel
Three years ago: Honey Fig Scones
Four years ago: Lemon Bars
Six years ago: Croissants
Oatmeal-Dark Chocolate Chip & Coconut Cookies
Yield: 24 cookies Chewy oatmeal cookies loaded with dark chocolate chips and shredded coconut.- 1½ cups (181 g) all-purpose flour
- ½ teaspoon (0.5 teaspoon) baking powder
- ½ teaspoon (0.5 teaspoon) salt
- 1 cup (227 g) unsalted butter, softened but still cool
- 1 cup (213 g) light brown sugar
- 1 cup (198 g) granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 3 cups (298 g) old-fashioned rolled oats
- 1½ cups (255 g) dark chocolate chips
- ½ cup (43 g) sweetened shredded coconut
- Preheat oven to 350 degrees F; adjust oven racks to low and middle positions. Line baking sheets with parchment paper.
- Whisk the flour, baking powder and salt in a small bowl; set aside.
- Cream together the butter and both sugars on medium speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, and then mix in the vanilla.
- Stir in the flour mixture with a wooden spoon or a large rubber spatula, then stir in the oats, chocolate chips and shredded coconut.
- Using 2 heaping tablespoons per cookie, roll the dough into balls and place on the cookie sheets, spacing them at least 2 inches apart. Bake until the cookie edges are golden brown, but the middles are still quite pale, about 12 to 14 minutes. Rotate the sheets from front to back and top to bottom halfway through the baking time. Cool the cookies on the baking sheets for 2 minutes, then transfer to a cooling rack to cool for at least 30 minutes. Cookies can be stored in an airtight container at room temperature for up to 5 days.
Notes
Nutritional values are based on one serving
- Yield: 24 cookies
- Prep: 15 minutes
- Cook: 15 minutes
- Total: 30 minutes
Ingredients
- 1½ cups ( 181 g ) all-purpose flour
- ½ teaspoon ( 0.5 teaspoon ) baking powder
- ½ teaspoon ( 0.5 teaspoon ) salt
- 1 cup ( 227 g ) unsalted butter, softened but still cool
- 1 cup ( 213 g ) light brown sugar
- 1 cup ( 198 g ) granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 3 cups ( 298 g ) old-fashioned rolled oats
- 1½ cups ( 255 g ) dark chocolate chips
- ½ cup ( 43 g ) sweetened shredded coconut
Method
- Preheat oven to 350 degrees F; adjust oven racks to low and middle positions. Line baking sheets with parchment paper.
- Whisk the flour, baking powder and salt in a small bowl; set aside.
- Cream together the butter and both sugars on medium speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, and then mix in the vanilla.
- Stir in the flour mixture with a wooden spoon or a large rubber spatula, then stir in the oats, chocolate chips and shredded coconut.
- Using 2 heaping tablespoons per cookie, roll the dough into balls and place on the cookie sheets, spacing them at least 2 inches apart. Bake until the cookie edges are golden brown, but the middles are still quite pale, about 12 to 14 minutes. Rotate the sheets from front to back and top to bottom halfway through the baking time. Cool the cookies on the baking sheets for 2 minutes, then transfer to a cooling rack to cool for at least 30 minutes. Cookies can be stored in an airtight container at room temperature for up to 5 days.
