Oatmeal Coconut Chocolate Chip Cookies

Soft, chewy and full of oats, coconut and chocolate chips, these are scrumptious! Made with oil instead of butter, these Oatmeal Coconut Chocolate Chip Cookies will win your heart!

I know my little site is overflowing with cookie recipes, but that’s ok because the world can never have too many cookie recipes. Don’t you agree? 

This recipe for Oatmeal Coconut Chocolate Chip Cookies was given to me over 20 years ago by my friend at the gym. I love that some of my favorite recipes have come from gym friends . . .clearly we all love to eat, which is why we go to the gym.

These cookies are ah-mazing! The recipe calls for oil rather than butter, which gives them a completely different texture both in the dough and cookie. These are super soft, chewy from the coconut (YUM!) and have just a bit of crispness on the bottom.  You certainly can cook them longer than the recipes suggests, but I don’t recommend it. I love the coconut in them.

Now, I sincerely apologize if you aren’t into coconut, but maybe these cookies will change your mind.

It’s probably been over 15 years since I’ve made these cookies.  I actually forgot about them and found the recipe the other day when I was going through my recipe box.  It’s handwritten by my friend on a personalized recipe card, she called them Oatmeal Chipper Cookies, but I changed the name so it’s a little more descriptive of all the yumminess going on in these cookies.

Honestly, I forgot how incredibly good these cookies are.  I couldn’t stop eating the dough and then after they baked up, I couldn’t control myself yet again.

Love, love, love these cookies and hopefully you will too!

Oatmeal Coconut Chocolate Chip Cookies

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Description

Soft, chewy and full of oats, coconut and chocolate chips, these are scrumptious! Made with oil instead of butter, these Oatmeal Coconut Chocolate Chip Cookies will win your heart!

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Ingredients

Units USM Scale 1x2x3x

• 1 1/4 cups quick oats
• 1 cup flour
• 1/2 cup brown sugar
• 1/2 cup sugar
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup flaked coconut
• 1 to 1 1/2 cups chocolate chips (I use half milk, half semi sweet)
• 1 egg
• 1 teaspoon vanilla
• 1/2 cup oil
• 2 tablespoons milk

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Instructions

1. In a large mixing bowl add oats, flour, sugars, salt, soda, coconut and chocolate chips and stir to combine.
2. Make a well in the middle of the bowl and add the egg, vanilla, oil and milk. Stir with a fork until well blended. (Dough will not be sticky or stick together).
3. Scoop about 2 tablespoon portions onto a lined cookie sheet. (This is a loose cookie “dough,” so you will need to press the cookies together slightly with your hands after scooping them onto the cookie sheet).
4. Bake at 325 for 12-14 mins or until cookies just barely begin to turn golden brown on the edges. Cookies will still look slightly underbaked.

Notes

• This is not your typical cookie dough. The texture is completely different because you use oil in them. You will have to squeeze the dough balls slightly to get them to hold their shape. I’m sure you could swap out the canola oil for coconut oil, just make sure the coconut oil is melted down to a liquid.
• I like to use half milk and half semisweet chocolate chips. If you like lots of chocolate chips in your cookies add the 1 1/2 cups, if you like fewer chips then just use 1 cup chocolate chips

• Category: Cookies