Best 5 Soft Oatmeal Coconut Chocolate Chip Cookies Recipes

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Oatmeal coconut chocolate chip cookies are a delightful treat that combines the hearty texture of oats with the sweetness of coconut and chocolate chips. With their soft and chewy center and crispy edges, these cookies are sure to satisfy your sweet tooth. Whether you're looking for a quick snack, a dessert to serve at a party, or a gift for a loved one, these oatmeal coconut chocolate chip cookies are sure to be a hit.

Let's cook with our recipes!

OATMEAL CHOCOLATE COCONUT CHEWY



Oatmeal Chocolate Coconut Chewy image

A chewy oatmeal cookie with chocolate chips, shredded coconut, and chopped nuts. Great with or without nuts and coconut.

Provided by Woody Broadhurst

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Yield 30

Number Of Ingredients 13

1 cup butter, softened
1 ¼ cups packed brown sugar
½ cup white sugar
2 eggs
2 tablespoons milk
2 teaspoons vanilla extract
1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
3 cups rolled oats
2 cups semisweet chocolate chips
1 cup chopped walnuts
1 cup shredded coconut

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the milk and vanilla. Combine the flour, baking soda and salt; stir into the sugar mixture until well blended. Stir in the oats, chocolate chips. walnuts and coconut until evenly distributed. Drop by rounded tablespoons onto ungreased cookie sheet.
  • Bake 10 to 12 minutes in the preheated oven for a chewy cookie or 14 minutes for a firmer cookie.
  • Cool for 1 minute on the cookie sheet and then remove to wire rack. Cool completely and then store in tightly sealed container.

Nutrition Facts : Calories 255.7 calories, Carbohydrate 32.4 g, Cholesterol 28.7 mg, Fat 13.7 g, Fiber 2.2 g, Protein 3.5 g, SaturatedFat 7 g, Sodium 140.9 mg, Sugar 19.6 g

SOFT OATMEAL COCONUT CHOCOLATE CHIP COOKIES



Soft Oatmeal Coconut Chocolate Chip Cookies image

These cookies are soft and chewy and didn't last a day after making them! Once I thought I HATED coconut, but these made me realize I just didn't like overly sweet coconut. These are fabulous! Made with whole wheat flour and oatmeal, it's a better alternative to the traditional cookie.

Provided by jlynn79

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Time 25m

Yield 45

Number Of Ingredients 12

1 ½ cups brown sugar
1 cup solid vegetable oil-butter spread (such as Smart Balance® sticks), softened
1 egg
1 teaspoon vanilla extract
1 teaspoon baking soda
¼ teaspoon salt
2 cups shredded unsweetened coconut
1 ½ cups whole wheat flour
1 cup rolled oats
1 cup dark chocolate chips
1 cup chopped unsalted almonds
1 tablespoon plain Greek yogurt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat brown sugar, vegetable oil butter spread, and egg with an electric mixer in a bowl until smooth. Stir in vanilla extract, baking soda, and salt. Add coconut, flour, and oats; stir until just moistened. Fold in chocolate chips, almonds, and yogurt.
  • Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets.
  • Bake in the preheated oven until golden brown, 9 to 11 minutes.

Nutrition Facts : Calories 135.4 calories, Carbohydrate 15.3 g, Cholesterol 4.5 mg, Fat 8.2 g, Fiber 1.6 g, Protein 1.9 g, SaturatedFat 3.8 g, Sodium 97.5 mg, Sugar 7.6 g

OATMEAL COCONUT CHOCOLATE CHIP COOKIES



Oatmeal Coconut Chocolate Chip Cookies image

Make and share this Oatmeal Coconut Chocolate Chip Cookies recipe from Food.com.

Provided by KisaJ

Categories     Drop Cookies

Time 34m

Yield 48 cookies, 12 serving(s)

Number Of Ingredients 11

1 cup sweet unsalted butter
1 cup brown sugar, packed
6 tablespoons sugar
2 large eggs
1 1/2 teaspoons vanilla
1/2 teaspoon salt (optional)
1/2 teaspoon baking soda
1 cup flour
2 1/2 cups oatmeal (rolled oats)
1 1/2 cups coconut (more or less to taste if you'd like)
2 cups semi-sweet chocolate chips

Steps:

  • Preheat oven to 325F.
  • Beat butter and sugars together at High speed until fluffy.
  • Add eggs and beat on medium speed until blended.
  • Beat in vanilla, baking soda and salt until mixed in fully.
  • Add flour and mix at low speed until blended.
  • Stir in oats, coconut and chocolate using spoon.
  • Arrange in mounds on baking sheets. Pat down if desired.
  • Cook 12-14 minutes.
  • Cool one minute before transferring to cooling rack.

CHEWY OATMEAL COOKIES WITH COCONUT



Chewy Oatmeal Cookies with Coconut image

When our family gathered at my aunt's summer home on Mackinac Island a few years back, she pulled out her tried-and-true recipe and made these wholesome cookies. I think of her and that memorable vacation every time I make these for my own family.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 6-1/2 dozen.

Number Of Ingredients 13

1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 cups quick-cooking oats
2 cups cornflakes
1 cup sweetened shredded coconut
1 cup salted peanuts

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda, baking powder and salt; gradually add to the creamed mixture and mix well. Stir in remaining ingredients. , Drop by level tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

Nutrition Facts : Calories 158 calories, Fat 8g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 189mg sodium, Carbohydrate 20g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.

SOFT CHOCOLATE CHIP OATMEAL COOKIES



Soft Chocolate Chip Oatmeal Cookies image

Make and share this Soft Chocolate Chip Oatmeal Cookies recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 58m

Yield 4 dozen

Number Of Ingredients 14

1 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons unsalted butter, cool and cut into small pieces
1 cup packed dark brown sugar
3 tablespoons sugar
1 tablespoon light corn syrup
1 large egg, at room temperature
1 large egg white, at room temperature
2 tablespoons milk
2 teaspoons vanilla
3 cups rolled oats (do not use quick cooking oats)
3 cups semi-sweet chocolate chips

Steps:

  • Preheat oven to 350°; position rack in the center of oven.
  • In a bowl, whisk the flour, cinnamon, baking soda, and salt together until ingredients are evenly distributed; set aside.
  • Soften the butter in a large bowl, using an electric mixer on medium speed, about 1 minute.
  • Add both sugars, and corn syrup; continue beating on medium speed about 2 more minutes until soft, light, and pale brown.
  • Beat in the egg, then the egg white, milk, and vanilla until smooth.
  • Turn off beaters; add the prepared flour mixture (in stages, if necessary) and beat on low speed just until incorporated.
  • Stir in the oats and chocolate chips with a wooden spoon until the chips are evenly distributed.
  • Drop by rounded tablespoons onto a large ungreased baking sheet, preferably nonstick, spacing cookies 2 inches apart.
  • Bake 6 minutes, rotate the baking sheet from front to back, continue baking for about 7 minutes, or until the cookies are lightly browned, somewhat soft, but definitely set.
  • Cool on the baking sheet for 1 minute; transfer to a wire rack to cool completely.
  • Cool the baking sheet for 5 minutes before baking another batch or use a second baking sheet that hasn't been in the oven.
  • Storage: 5 days at room temperature; not recommended for freezing.
  • *Note: reduce the chocolate chips to 1 ½ cups and add 1 ½ cups of any of the following or a combination of the following-butterscotch chips, chopped pecans, chopped walnuts, dried cranberries, M&Ms, milk chocolate chips, peanut butter chips, raisins, Reese's Pieces, roasted unsalted peanuts, sweetened shredded coconut, or white chocolate chips.

Nutrition Facts : Calories 1550.6, Fat 78, SaturatedFat 45.5, Cholesterol 145.5, Sodium 529.7, Carbohydrate 212.5, Fiber 14.5, Sugar 133.9, Protein 21.4

Tips:

  • For the best oatmeal coconut chocolate chip cookies, use old-fashioned rolled oats. Quick oats will not provide the same texture and flavor.
  • Toast the oats in a dry skillet over medium heat for 5-7 minutes, stirring constantly, until they are golden brown and fragrant. This step will enhance their flavor and make them more crispy in the cookies.
  • Don't overmix the dough. Overmixing will result in tough, dense cookies. Mix just until the ingredients are combined.
  • Use a cookie scoop to drop the dough onto the prepared baking sheets. This will help ensure that the cookies are all the same size and shape, and that they bake evenly.
  • Bake the cookies until they are golden brown around the edges and just set in the center. Overbaking will result in dry, crumbly cookies.
  • Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This will help prevent them from breaking.

Conclusion:

These oatmeal coconut chocolate chip cookies are a delicious and easy-to-make treat that is perfect for any occasion. They are soft and chewy, with a hint of coconut and plenty of chocolate chips. Whether you enjoy them warm from the oven or store them for later, these cookies are sure to be a hit.

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