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Oatmeal cookie broken in half filled with chocolate chips.
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4.84 from 6 votes

Oatmeal Coconut Chocolate Chip Cookies

Looking for a chocolate chip cookie with a little something extra? These Oatmeal Coconut Chocolate Chip cookies are a delicious twist on a classic recipe. Soft and chewy cookies packed with oats, shredded coconut, and lots of chocolate chips.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 12 medium-large cookies
Calories 118kcal

Ingredients

  • ¾ cup old fashioned oats
  • 1 ¼ cups all purpose flour
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup coconut oil solid but soft
  • ½ cup packed brown sugar
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • ¾ cup sweetened shredded coconut
  • cup chocolate chips plus extra for topping

Instructions

  • Preheat oven to 350°F. Line two baking sheets with parchment paper.
  • Place oats in the bowl of a food processor. Pulse several times until the oats are broken down into small pieces. Combine oats, flour, baking soda, and salt. Set aside.
  • Using a hand mixer or stand mixer, beat coconut oil and both sugars until combined. Add egg and vanilla extract, beating until smooth. Add the dry ingredients and mix until well combined. Stir in coconut and chocolate chips.
  • Scoop the dough into 3-tablespoon portions and shape into thick flat discs. The cookies will spread a little, but not too much, so shaping the dough is important. If desired, press a few extra chocolate chips on top of each cookie. Bake for 9-11 minutes, until the edges are beginning to turn golden brown but the center of each cookie is still underbaked. The cookies should be so soft and fragile that you cannot pick them up of the baking sheet. See notes about shaping the cookies when they come out of the oven. Place the baking sheets on wire racks to cool completely. Sprinkle with flaky sea salt, if desired.
    Cookie dough on a parchment paper lined baking sheet.

Notes

 Shaping cookies:
Immediately after the cookies come out the oven use the back of a spoon to gently push the edges inward to create clean edges and a perfect round shape.
 
Recipe tips:
By pulsing the oats in a food processor the oats get broken down into small pieces. This allows the oats to evenly disperse through the dough and creates a great chewy and moist texture. Don’t have a food processor? You can still make this recipe, just omit that step.
Coconut oil should be solid but soft (similar to room temperature butter). This ensures that the coconut oil blends into the other ingredients well and that the cookies don’t spread too much while baking.
This dough does not spread very much. I recommend shaping the dough into discs to encourage spreading. They will puff up a tiny bit and spread outwards slightly, so keep that in mind when shaping your dough. 
These cookies will be very delicate when you pull them out of the oven. They will firm up as they begin to cool. Cool them on the baking sheet set on a wire rack.

Nutrition

Calories: 118kcal | Carbohydrates: 19g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 110mg | Potassium: 78mg | Fiber: 1g | Sugar: 10g | Vitamin A: 15IU | Calcium: 14mg | Iron: 1mg