Soft, chewy, and flavorful coconut oatmeal cookies are a fun twist on traditional oatmeal chocolate chip cookies. This version adds in flaked sweetened coconut and uses dark brown sugar for an ultra rich flavor.
- 1/2 cup (113g) unsalted butter, at room temperature
- 1 cup (230g) dark brown sugar (light works, but dark is best!)
- 1 large egg
- 1/2 tablespoon pure vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup (50g) old fashioned oats
- 1 cup + 2 tablespoons (138g) white all-purpose flour (spoon and level the measurement)
- 1/2 cup (39g) shredded sweetened coconut
- 1 cup (159g) chocolate chips (we like milk, but semi-sweet or dark work well too)
In the bowl of a stand mixer fitted with the whisk attachment (or use a large bowl and hand mixers) add the room temperature butter (not melted, not softened) and dark brown sugar. Beat at medium speed until light in color about 1-2 minutes. Add in the egg and vanilla and beat until light and fluffy, about 2 more minutes. Scrape down the sides of the bowl as needed. Add in the baking soda and fine sea salt. Mix until just combined, about 20 seconds.
Add the oats and flour to a food processor and pulse 10 times at 1 second per time. Mixture should be coarsely blended. Pour this mixture into the stand mixer and mix for about 10 seconds or until mostly incorporated (it won’t be fully incorporated)
Now add the coconut and chocolate chips and mix until ingredients are JUST combined. Do not overmix or overbeat. Overworking the dough will result in dense cookies.
Shape the cookie dough into balls about 2 tablespoons of dough (if you have a food scale: 49 grams; 1.7 ounces). Roll the balls higher instead of wider (see photo in post). Place them on a plate lined with parchment paper and cover gently with plastic wrap. Place in the fridge for at least 30 minutes and preferably 45 minutes.
Preheat oven to 350 degrees F. Line 2 half sheet pans with parchment paper or silpat liners. Place 6 cookie dough balls per sheet pan (they spread a lot!) spacing them with plenty of room to spread. Bake for 8 to 12 minutes (mine always take 9 minutes) remembering they’re best slightly underbaked.
Remove from the oven and let stand on the cookie sheet for 5-10 more minutes to firm up enough to remove to a wire cooling rack. Right out of the oven you can press a few more chocolate chips in the tops of the cookies if desired (makes them look better and ensures chocolate in every bite!)
Let cookies fully cool and set up before eating! Store in an airtight container at room temperature for up to 4 days. Cookies best eaten within 2-3 days.