The best coconut oatmeal cookies; loaded with chocolate chips! They are soft and chewy with crispy edges. Simple to make and sure to become a favorite.
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Do oatmeal cookies remind you of childhood? This simple old-fashioned cookie recipe is getting a makeover with the addition of coconut and chocolate chips.
They have the perfect soft chewiness from the oats and coconut and dark brown sugar. I'll admit I don't even buy light brown sugar anymore. It's one of my baking secrets. Trust me on this one; it makes all your baked good taste just a little bit more special.
As someone who has been baking cookies for more decades than I care to admit, I know a thing or two about a good oatmeal cookie! And I know ya'll like coconut based on your making of my perfect coconut cake and coconut cream pie.
If you are looking for a new twist on a classic cookie, then this soft and chewy oatmeal coconut chocolate chip cookie recipe is for you.
Reader Oliva said: “These cookies are like the perfect chocolate chip oatmeal cookie with amazing chewiness and crispy edges”.
This post was originally published in September of 2018 and has been updated with helpful information and new photos. The recipe remains the same.
💗 why you will love these chocolate chip cookies with coconut and oatmeal
- Loaded with coconut ~ adds moisture, flavor, texture and chewiness!
- Texture ~ coconut oatmeal cookies have soft middles and crispy edges.
- Classic nostalgic cookie vibes.
does it matter what kind of oatmeal you use for cookies?
This answer really depends on the recipe. Recipes for oatmeal cookies are typically created using either old-fashioned oats {which provide a nice chewy texture} or quick oats {which can make for a softer cookie}.
This recipe uses old-fashioned rolled oats. If you like a combination of quick oats and old-fashioned; try my brown butter oatmeal cookies. Or for a no-bake option, try my gingerbread cookie butter cookies.
🛒 ingredients and substitutions
Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.
- All-purpose flour ~ adds structure to the coconut oatmeal cookies. If not using a kitchen scale, be sure to fluff the flour in the container; then spoon it into the measuring cup and level it off with a flat surface. I haven't tested it, but feel pretty confident a 1 to 1 gluten free flour substitute will work fine.
- Baking soda ~ adds some lift and thickness to the cookies.
- Butter ~ I prefer to bake with unsalted butter so I can control the saltiness. If you only have salted butter, leave out the kosher salt. The butter should be room temperature, which is colder than you think! 65°F is the temperature you should be aiming for. I use my Thermapen to quickly check the butter temperature.
- Kosher salt ~ helps balance the flavors and sweetness. If you only have table salt, start with half the amount.
- Brown sugar ~ I prefer dark brown sugar, but light brown also works just fine.
- Granulated sugar ~ adds sweetness and moisture to the cookies.
- Eggs ~ two large eggs are needed, preferably at room temperature.
- Vanilla ~ pure vanilla extract adds flavor to the oatmeal coconut cookies.
- Old-fashioned rolled oats ~ use the spoon and level method to measure, if not using a scale. See the flour note above, if you don't know this method.
- Coconut ~ sweetened flaked coconut is what I use. You can substitute with unsweetened coconut.
- Chocolate chips ~ milk chocolate chips just seemed like the right fit here, but you do you and use your favorite.
🍪 how to make soft oatmeal cookies
In a medium size bowl, whisk flour and baking soda. Set aside.
Cream butter with kosher salt on medium-high for 30 seconds. Then add the granulated and brown sugars and mix on low until incorporated.
Then turn up to medium-high and beat until light and fluffy.
Now add pure vanilla extract the eggs, one at a time, mixing on medium until combined, about 30-45 seconds per egg. Scrape up and down your bowl again.
With the mixer on low, add the flour mixture.
Blend until just a few streaks of flour remain. Scrape up and down the bowl.
Fold in the old-fashioned oats, coconut and chocolate chips.
Chill at least one hour. If chilling for longer than 2 hours, cover the bowl. Preheat the oven after chilling the dough.
Using a cookie scoop {I use a size 30 scoop}, place cookie dough on prepared baking sheet, spacing about 2 inches apart. Top with chocolate, if desired.
Bake 12-15 minutes, until edges are lightly browned, but centers still look soft and unset. Allow to cool on the pan for 5 minutes and then transfer to a cooling rack to cool completely.
💬 frequently asked questions
Why chill oatmeal cookie dough?
Chilling cookie dough helps to combine the flavors and keep your cookies from spreading too much during the baking process.
I don't cover the dough if I know it will be going in the oven in 1-2 hours. If it will be chilling for longer, cover it with plastic wrap.
why are my oatmeal cookies not soft?
Oatmeal cookies need more moisture to stay soft. These coconut oatmeal cookies get extra moisture from the coconut. You also want to be careful to not over measure your flour or old-fashioned rolled oats.
👩🏻🍳 expert tips for the best chewy cookies
- Follow the recipe ~ I develop recipes and test them multiple times, making lots of mistakes along the way. Once I am happy with a recipe, I test it a few more times to make sure it is consistent. Even one small change by you can change the outcome.
- Hold some chocolate chips aside {or chop up a chocolate bar} to press on top of the cookies prior to baking to give them that bakery style look.
- Use a scale to measure your ingredients. I know I say this all the time, but weighing your ingredients is the most accurate and will give the best results. This is the scale I use in my kitchen.
- Chill the dough! Allowing the dough to chill an hour or two will yield a thicker cookie. If you can't wait, chill the cookie dough for at least one hour.
- Use real butter, not margarine for the best tasting cookies.
- Do not grease your cookie pans, which can make your cookies spread more. Use parchment paper or silicone baking mats instead.
- Don't over bake the cookies! You want to remove the cookies from the oven when the edges are set and the middle is still a little soft.
💡 variation ideas
Different chocolate ~ swap out the milk chocolate chips with dark chocolate chunks or chips. You can also use white chocolate or butterscotch, but know those will both make the coconut oatmeal cookies sweeter.
Dried fruit ~ dried blueberries would be delicious! Or if raisins are more your style, go with them. Chopped dried cherries are also a solid choice.
🫙 how to store
Cookies stay fresh in an air-tight container at room temperature for up to 5 days.
Baked coconut oatmeal cookies freeze well, in an airtight container or zip-top bag for up to 3 months.
Remember to snap a picture and tag me on Instagram if you make these Coconut Oatmeal Cookies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
more cookie recipes with oatmeal
- Oatmeal Cranberry Walnut Cookies
- Healthy Breakfast Cookies
- Brown Butter Oatmeal Cookies
- Oatmeal Peanut Butter Chocolate Chip Cookies
- Iced Molasses Cookies
If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
📖 recipe
Soft and Chewy Coconut Oatmeal Cookies
The best coconut oatmeal cookies; loaded with chocolate chips! They are soft and chewy with crispy edges.
I highly recommend using weight {metric} measurements when available for more accuracy and the best results.
Ingredients
- 1 ½ cups all-purpose flour (188g)
- ½ teaspoon baking soda
- 1 cup unsalted butter, room temperature (226g)
- ½ teaspoon kosher salt
- 1 cup brown sugar, firmly packed (200g)
- 1 cup granulated sugar (200g)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3 cups old-fashioned rolled oats (240g)
- ¾ cup sweetened flaked coconut (75g)
- 1 cup milk chocolate chips (180g)
Instructions
- In a medium size bowl, whisk flour (1 ½ cups/188g) and baking soda (½ teaspoon). Set aside.
- Cream butter (1 cup/226g) with kosher salt (½ teaspoon) on medium-high with a stand mixer with the paddle attachment (speed 6 on a KitchenAid) or using a hand mixer for 30 seconds. Then add the granulated (1 cup/200g) and brown (1 cup/200g) sugars and mix on low until incorporated, then turn up to medium-high and beat until light and fluffy, about 3 minutes, stop and scrape the bowl at least once during this time.
- Scrape down your bowl and add pure vanilla extract (1 teaspoon) the eggs (2 large), one at a time, mixing on medium (speed 4) until combined, about 30-45 seconds per egg. Scrape up and down your bowl again.
- With the mixer on low, add the flour mixture and blend until just a few streaks of flour remain. Scrape up and down the bowl.
- Fold in the old-fashioned oats (3 cups/240g), coconut (¾ cup/75g) and chocolate chips (1 cup/180g).
- Chill at least one hour. If chilling for longer than 2 hours, cover the bowl.
- Pre heat oven to 350° F.
- Prepare baking sheets with parchment paper or a silicone baking mat.
- Using a cookie scoop (I use a size 30 scoop. Each cookie dough ball weighs 44g), place cookie dough on prepared baking sheet, spacing about 2 inches apart.
- Bake 12-15 minutes, until edges are lightly browned, but centers still look soft and unset.
- Allow to cool on the pan for 5 minutes and then transfer to a cooling rack to cool completely.
Notes
If using salted butter, omit the kosher salt.
If you only have table salt, start with half the amount.
Sweetened flaked coconut can be substituted with unsweetened coconut, if desired.
Cookies stay fresh in an air-tight container at room temperature for up to 5 days. Baked coconut oatmeal cookies freeze well, in an airtight container or zip-top bag for up to 3 months.
Nutrition Information:
Yield:
32Serving Size:
1Amount Per Serving: Calories: 189Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 28mgSodium: 57mgCarbohydrates: 26gFiber: 1gSugar: 15gProtein: 3g
The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.
Michelle says
This is my kinda cookie! Chock full of coconut, oats and chocolate! Yum!
Tasia says
Yay! Glad to hear it Michelle!
Ben | Havocinthekitchen says
Oh, I love some good oat cookies, and these bad boys look terrific! I don't think I've ever combined oats and coconut in a cooke, but I'm loving this idea for so much added flavour and texture!
Tasia says
Thanks Ben, I bet you will love the addition of coconut.
Kathleen says
These are amazing cookies, perfect chewy, sweet, with a touch of saltiness to bring out the oats! Thanks for another great recipe!
Tasia says
Yay, so glad you enjoyed them Kathleen!
Christy says
I cut the white sugar in half, still tastes plenty sweet. When I make again, I will try with ‘Zero” white sugar. They are chewy and tasty.
Tasia says
Hi Christy, happy to hear you love these oatmeal cookies! Thank you for making them. 🙂