Soft and chewy oatmeal cookies, packed with coconut and chocolate chips. You may never need another oatmeal cookie recipe!
Servings 36cookies
Author Tasia ~ twosugarbugs
Ingredients
1 ½ cupsall-purpose flour
½teaspoonbaking soda
½ teaspoonsalt
1 cupunsalted butter, room temperature
1cupbrown sugar, firmly packedI prefer dark brown sugar, but light brown works too
1 cupgranulated sugar
2large eggs
1teaspoonpure vanilla extract
3cupsold-fashioned rolled oats
1cupsweeteened flaked coconut
1cupmilk chocolate chips
Instructions
In a medium size bowl, whisk flour, baking soda and salt. Set aside.
Cream butter and both sugars on medium-high with a stand mixer fitted with the paddle attachment, or a hand mixer, until light and fluffy. Approximately 3-5 minutes.
Scrape down your bowl and add pure vanilla extract, mix until incorporated.
Add the eggs, one at a time, mixing until well combined. Scrape up and down your bowl again.
With the mixer on low, add the flour mixture and blend until just combined.
Fold in oats, coconut and chocolate chips.
Chill at least one hour.
Preheat oven to 350 degrees F.
Prepare baking sheets with a silpat or parchment paper.
Using a cookie scoop, 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
Cookies stay fresh in an air-tight container at room temperature for up to one week. Baked cookies freeze well for up to 3 months.