A delightful twist on the classic chocolate chip cookie, these Chocolate Chunk Oatmeal Coconut Cookies are packed with hearty oats, sweet shredded coconut, and chunks of rich chocolate. With a chewy texture and a perfect balance of flavors, they’re a crowd-pleasing treat for any occasion.
Why You’ll Love This Recipe
These cookies go beyond the ordinary. The oats add a chewy bite, the coconut brings a hint of tropical sweetness, and the chocolate chunks melt into gooey goodness in every bite. They’re easy to make, comforting, and just different enough to impress anyone who tries them. Whether you’re baking for a gathering or just want a sweet snack, these cookies won’t disappoint.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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unsalted butter, at room temperature
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packed brown sugar
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granulated sugar
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eggs
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vanilla extract
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salt
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baking soda
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all-purpose flour
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old fashioned oats
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shredded coconut
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chocolate chunks
Directions
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Preheat your oven to 350ºF.
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In a large mixing bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy.
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Add the eggs one at a time, beating well after each addition.
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Mix in the vanilla extract, salt, and baking soda.
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Add the flour and mix just until combined. If using a hand mixer, switch to a spatula for the next steps.
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Stir in the oats and shredded coconut until fully incorporated.
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Fold in the chocolate chunks until evenly distributed.
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Scoop out 1/4 cup portions of dough and place them on a greased or parchment-lined cookie sheet, spacing them at least 3 inches apart.
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Bake for 12-14 minutes, or until the cookies are set around the edges.
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Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Servings and timing
This recipe makes approximately 20 large cookies.
Prep time: 15 minutes
Cook time: 14 minutes
Total time: 29 minutes
Variations
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Add nuts: Try adding chopped walnuts or pecans for extra crunch.
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Switch the chocolate: Use dark chocolate, milk chocolate, or even white chocolate chips based on your preference.
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Go gluten-free: Substitute a gluten-free all-purpose flour blend and ensure your oats are certified gluten-free.
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Add dried fruit: Mix in dried cranberries or raisins for a fruity twist.
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Use coconut flakes: Swap shredded coconut for coconut flakes for a slightly different texture.
Storage/Reheating
Store the cookies in an airtight container at room temperature for up to 5 days.
For longer storage, freeze them in a single layer in a freezer-safe bag or container for up to 3 months.
To enjoy warm, reheat cookies in the microwave for about 10–15 seconds or in a preheated oven at 300ºF for 5 minutes.
FAQs
How do I know when the cookies are done baking?
The cookies are ready when the edges are set and lightly golden. The centers may still look soft, but they will continue to cook as they cool on the baking sheet.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 48 hours before baking. Let it sit at room temperature for 10–15 minutes before scooping and baking.
Can I freeze the cookie dough?
Absolutely. Portion the dough into scoops and freeze them on a baking sheet. Once frozen, transfer to a freezer bag. Bake from frozen, adding 1–2 minutes to the bake time.
What kind of oats should I use?
Old fashioned oats are best for this recipe. They provide a chewy texture and structure to the cookies.
Can I substitute quick oats?
You can, but the texture will be slightly different. Quick oats absorb more moisture and may result in a softer, less chewy cookie.
What kind of coconut is best?
Sweetened shredded coconut works best for this recipe, adding both sweetness and chewiness.
How can I make the cookies chewier?
Slightly underbaking the cookies and using more brown sugar than white sugar both help produce chewier cookies.
Can I use chocolate chips instead of chunks?
Yes, chocolate chips can be used, though chocolate chunks create larger pockets of melted chocolate for a more indulgent bite.
What’s the best way to store the cookies to keep them soft?
Store them in an airtight container with a slice of bread to help maintain moisture and keep the cookies soft.
Can I double the recipe?
Yes, you can easily double or even triple the recipe. Be sure to bake in batches and adjust baking sheets accordingly.
Conclusion
Chocolate Chunk Oatmeal Coconut Cookies are a delicious departure from the standard cookie lineup. Full of rich flavors and satisfying textures, they’re sure to become a new favorite. Whether you enjoy them fresh from the oven or later as a sweet snack, these cookies deliver every time.
Print
Chocolate Chunk Oatmeal Coconut Cookies
- Total Time: 29 minutes
- Yield: 20 cookies
- Diet: Vegetarian
Description
These Chocolate Chunk Oatmeal Coconut Cookies are a delicious twist on the classic chocolate chip cookie, packed with oats, shredded coconut, and rich chocolate chunks for a chewy, flavorful treat.
Ingredients
- 1 cup unsalted butter, at room temperature
- 1 cup packed brown sugar
- 6 tablespoons granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 2 cups all-purpose flour
- 2 1/4 cups old fashioned oats
- 1 1/2 cups shredded coconut
- 11.5 oz chocolate chunks
Instructions
- Preheat the oven to 350ºF.
- In a mixer, beat together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Beat in the vanilla extract, salt, and baking soda.
- Add the flour and beat just until combined. If using a hand mixer, switch to a spatula at this point.
- Stir in the oats and shredded coconut until fully combined.
- Add the chocolate chunks and stir until evenly distributed.
- Scoop 1/4 cup portions of dough onto a greased or parchment-lined baking sheet, leaving at least 3 inches between each cookie.
- Bake for 12–14 minutes, or until the edges are set.
- Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Make sure the butter is at room temperature for easier mixing.
- Use parchment paper or a Silpat for easy cleanup and even baking.
- Cookies will appear slightly underdone in the center when removed from the oven but will firm up as they cool.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 230
- Sugar: 14g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
