These are the best oatmeal chocolate chip cookies you’ll ever taste! With the perfect balance between oatmeal, coconut, and chocolate chips! Perfectly soft, chewy, and not over-baked!
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Growing up, my Mom and I had an unofficial tradition of baking cookies on Sunday afternoon. It wasn’t official and it didn’t happen every single Sunday. But it happened often enough that it felt like a tradition. Probably 3 out of 4 Sundays a month.
Life was always so busy during the week, and with our big family, I didn’t always get a lot of attention from mom, as she juggled 9 kids and a few grandkids too.
But on Sunday afternoons I knew I could have my mom’s attention as we baked together. We’d pick a recipe and bake cookies that the entire family could enjoy as a treat.
But I truly loved spending time with my Mom talking, and learning from her. She was an amazing baker. And she taught me all that I know.
Now as a mom myself, I have come to cherish those memories. And to this day, Sunday afternoon cookie baking is still my favorite activity.
I pull my kids together (well, whoever wants to help that day) and we bake cookies together.
It doesn’t happen every Sunday. But Sunday’s are our favorite time to bake together because we don’t have the distractions and responsibilities of the rest of the week.
On Sunday’s we reserve that time for God and family. So when we get a hankering for cookies, we plan for some fun family baking on Sunday afternoon.
We’ve tried many different recipes over the years. And many different chocolate chip cookie recipes.
One keeps coming out on top as the absolute favorite of the family. And that’s this coconut oatmeal chocolate chip cookies recipe.
Best Ever Oatmeal Chocolate Chip Cookies
These are the best oatmeal chocolate chip cookies you will ever taste! The perfect balance of oatmeal to chocolate chips with the fun twist of coconut! Not too crisp and not too soft. I’m telling you they are the world’s best oatmeal chocolate chip cookies!
And even better, they are so simple to make! They bake up quickly. So it doesn’t take very much time on a calm Sunday afternoon to get these baked up.
I make sure to take the butter out of the fridge to soften before we head off to church. Then when we get back it is softened and we can get baking!
Soon we are munching on warm coconut oatmeal chocolate chip cookies, while we are playing a fun family board game or watching a family movie together.
And if you do it right, clean up is quite simple too! I always hated the big mess of cookies when I was a kid. But these oatmeal chocolate chip cookies don’t take very many dishes. Thus, clean up is really simple!
Kitchen Supplies Needed:
- Mixer. I absolutely LOVE my Kitchenaid mixer. My mother -in-law loves her Bosch. It doesn’t matter which. But a mixer makes this insanely easy! If you don’t have a one of those, a hand mixer and bowl work just as fine. It’s just not as easy.
- 1 cup measuring cup and 1/2 cup measuring cup.
- Adjustable measuring spoon These are perfect because they take up less room in your kitchen drawers and then you can adjust to the measurement you need. And you can also reuse the same measuring spoon for multiple ingredients, thus cutting down on the number of dishes you have to wash.
- Cookie scoop
- Cookie Sheets
- Silicone Cookie sheet liners – these are amazing! Once I got one I have never gone back to cooking cookies without them! They prevent cookies from sticking to the pan. And helps the cookies cook more evenly. Plus it makes clean up a BREEZE!
- Rubber spatula
- Cookie spatula
- Cookie cooling wire rack.
When I make this recipe I try to reuse the utensils as much as possible. This saves on the number of dishes I have to wash afterward.
I also found that these cookies bake differently depending on if you have a gas oven or an electric oven. They tend to bake faster in an electric oven.
Also if you have a large oven versus a smaller double oven, they bake differently. They bake faster in the smaller oven versus a larger oven.
So as you bake the cookies set the timer for 8-9 minutes for small or electric ovens (10 minutes for regular gas ovens) and check them. You definitely don’t want to overbake the cookies.
If they aren’t quite done, continue to bake for another 2-4 minutes or until the edges are slightly golden.
Cool slightly on the cookie sheet before you move them.
Finish cooling on a cookie rack. Enjoy to your heart’s content! They pair great with a cool glass of milk (obviously).
But they also pair amazingly with freshly popped popcorn as you sit your family down to a great movie or family table top game!
- 1 1/2 Cup packed brown sugar
- 1 cup butter softened
- 1 teaspoon pure vanilla extract
- 1 egg
- 2 cups old fashioned oats
- 1 1/2 cups sifted flour
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 2 cups semisweet chocolate chips (or dark chocolate chunks)
- 1 cup shredded coconut (sweetened or unsweetened your choice)
- Optional: 1/2-1 cup chopped nuts of your choice
- Preheat the oven to 350 degrees
- Combine the brown sugar and softened butter in a mixing bowl and beat until combined.
- Stir in vanilla and eggs until light and fluffy.
- Stir in oats, flour, baking soda and salt until dough forms.
- Add chocolate chips, coconut flakes, and optional nuts. mix just until well distributed through the cookie dough.
- using Cookie scoop portion out dough onto cookie sheets 2 inches apart.
- Bake 10-12 minutes or until lightly golden brown.
- Cool slightly on cookie sheets 1-3 minutes.
- Remove to wire rack to finish cooling
If your family likes nuts, try adding 1/2 cup – 1 cup of your favorite chopped nuts before baking! This is the perfect cookie recipe to incorporate nuts!
The husband absolutely loves Walnuts. I’m mildly allergic to walnuts, so I will bake up about 3 dozen of the cookies and then add some walnuts to the remaining dough and cook up the last with walnuts just for him.
Other nuts that would do well in this recipe include almonds, cashews, pistachios, and hazelnuts!
Special Note: No, that is not a typo on the amount of salt in the recipe! I really do mean 1 teaspoon sea salt. This came about by a very happy accident.
One time when we were baking these oatmeal chocolate chip cookies with the kids, I got distracted by a conversation we were having. I accidentally put in 1 teaspoon salt instead of the original 1/4 teaspoon. I realized my mistake after I had mixed up the cookie dough.
Oh Well! I thought I might as well cook it up and see what kind of damage happened. If nothing else it could be a great teaching moment with the kids about what happens when you add too much of the wrong ingredient to a recipe.
But much to my surprise, we actually loved the cookies even more than ever!
The salt actually brings out a richer chocolate flavor to the chocolate chips. And you very rarely, if ever, experience any salty flavor. If you do, it is as mild as it would be if you were enjoying salted caramel.
If you don’t like salted caramel you can reduce the sea salt to 1/2 teaspoon. But truly it is amazing with the full 1 teaspoon sea salt.
Now if you really want to take these oatmeal chocolate chip cookies to the next level, you can drizzle them with salted caramel right before baking!
Or crumble them up in a bowl of ice cream and then drizzle with salted caramel! Oh goodness, I need to stop myself, I’m thinking way too much about how delicious this will be!
What are your favorite memories around baking cookies?
How will you enjoy our oatmeal chocolate chip cookies?
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