Description
Homemade Chocolate Chip Cookies with Oatmeal & Coconut combine gooey chocolate, chewy oats, and the subtle tropical flavor of coconut for a comforting and delightful treat. These cookies offer a chewy texture and rich, balanced flavors with simple pantry ingredients, perfect for any occasion and easily customizable to your preferences.
Ingredients
Units
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Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1 cup rolled oats
- 1/2 cup unsweetened shredded coconut
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins
- 3/4 cup semi-sweet chocolate chips
Instructions
- Prepare the dough: Start by creaming softened butter with both brown and granulated sugars until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract. In a separate bowl, whisk together flour, oats, shredded coconut, baking soda, and salt before gradually incorporating them into the wet mixture until just combined.
- Add chocolate chips: Fold in the semi-sweet chocolate chips gently, ensuring they are evenly distributed throughout the dough without overmixing.
- Shape the cookies: Using a cookie scoop or spoon, drop dough portions onto a baking sheet lined with parchment paper, spacing them well to allow for spreading during baking.
- Bake: Bake in a preheated oven at 350°F (175°C) for around 10 to 12 minutes or until the edges turn golden but the centers remain soft and chewy.
- Cool and enjoy: Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely and set into their chewy perfection.
Notes
- Butter temperature matters: Use softened butter (not melted) for best texture.
- Don’t overmix: Combine ingredients until just mixed to avoid tough cookies.
- Measure the flour right: Spoon flour into your measuring cup and level off to prevent dense batches.
- Chill the dough: Refrigerating for 30 minutes enhances flavor and controls spreading.
- Use parchment paper: It prevents sticking and helps cookies bake evenly without burning.
- Watch baking time closely: Slightly underbaking leads to extra-chewy centers that firm up as they cool.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1.5g
- Protein: 2g
- Cholesterol: 25mg