Irresistible Chocolate Chunk Oatmeal Coconut Cookies: Your New Favorite Recipe!

Beyond your typical chocolate chip cookie, these delightful Chocolate Chunk Oatmeal Coconut Cookies offer a symphony of textures and flavors. Packed with wholesome oats, tender coconut, and generous chunks of rich chocolate, they promise a truly satisfying treat.

If you’re a devoted fan of classic oatmeal cookies, prepare to fall in love with this elevated version. You might also enjoy these Iced Oatmeal Cookies or these delightful Banana Oatmeal Cookies for more oat-infused goodness.

If I had to choose one cookie that currently holds the title of “family favorite,” these Chocolate Chunk Oatmeal Coconut Cookies would undoubtedly claim that spot. It’s a recipe we simply can’t get enough of, and for good reason! Each bite delivers a perfect balance of comforting chewiness, rich sweetness, and a hint of tropical flair.

Our household has always been big admirers of oatmeal cookies. There’s something inherently comforting and satisfying about them, a nostalgic taste that brings warmth to any occasion. We’re also no strangers to enhancing our oatmeal recipes with the unique texture and flavor of coconut. But when you bring together the robust chew of oats, the delicate sweetness of coconut, and the decadent joy of chocolate? That, my friends, is pure culinary magic! This combination transcends the ordinary, transforming a simple cookie into an extraordinary indulgence.

Why These Cookies Will Become Your Go-To Dessert

These aren’t just another cookie; they’re an experience. Here’s why these Chocolate Chunk Oatmeal Coconut Cookies are destined to become a staple in your baking repertoire:

• Unforgettable Texture: The old-fashioned oats provide a wonderfully chewy interior, contrasting beautifully with the slightly crispy edges. The shredded coconut adds another layer of delightful texture, making every bite interesting.
• Flavor Harmony: The sweetness of brown sugar, the nutty notes of oats, the subtle tropical essence of coconut, and the intense richness of chocolate chunks come together in perfect harmony. It’s a complex yet approachable flavor profile that appeals to everyone.
• Easy to Make: Despite their impressive taste and appearance, these cookies are surprisingly simple to whip up. Basic baking techniques are all you need, making them perfect for both seasoned bakers and beginners.
• Crowd-Pleaser: Whether you’re baking for a family treat, a potluck, or a special gathering, these cookies are guaranteed to be a hit. They offer a comforting familiarity with an exciting twist.
• Perfect for Any Occasion: Enjoy them warm with a glass of milk, pack them in lunchboxes, serve them as a dessert, or gift them to friends and neighbors. They’re versatile and always welcome.

The Perfect Blend of Ingredients

Achieving the perfect cookie requires quality ingredients and understanding their role. Here’s a closer look at what you’ll need to create these outstanding Chocolate Chunk Oatmeal Coconut Cookies:

• Butter: I always opt for unsalted butter. This gives you precise control over the saltiness of your cookies. If you only have salted butter on hand, simply reduce the amount of added salt by about a quarter teaspoon to avoid an overly salty taste. Ensure your butter is at room temperature for optimal creaming.
• Sugar: This recipe utilizes a blend of both brown sugar and white granulated sugar. Brown sugar contributes moisture, chewiness, and a subtle caramel flavor, while white sugar ensures crisp edges and proper spread. This combination is key to the cookie’s ideal texture and sweetness.
• Eggs: Large eggs are my standard for baking. For the best results in your cookie dough, it’s crucial that your eggs are also at room temperature. Take them out of the fridge when you set out your butter, allowing them to warm up gently. Room temperature eggs emulsify better with the butter and sugar, leading to a smoother, more uniform dough and a better cookie structure.
• Vanilla Extract: A good quality vanilla extract is essential for adding depth and warmth to the overall flavor profile of these cookies. It enhances the sweetness and complements the chocolate and coconut beautifully. Don’t skimp on this classic flavor enhancer!
• Salt: Salt is more than just a seasoning; it’s a flavor balancer in baking. It helps to cut through the sweetness, enhance the chocolate, and bring out the subtle nuances of the oats and coconut. I particularly enjoy using a fine sea salt for its clean taste.
• Baking Soda: This leavening agent is vital for giving the cookies their perfect rise and soft, chewy texture. It reacts with the acidic brown sugar to create carbon dioxide, which forms air pockets and contributes to a tender crumb.
• All-Purpose Flour: The foundation of our cookie structure. For a classic, slightly thicker cookie, stick to the recommended amount. If you prefer a flatter, crispier cookie, a slight reduction in flour (see tips below) can achieve this.
• Oats: The choice of oats significantly impacts the cookie’s texture. I highly recommend using old-fashioned rolled oats for this recipe. They provide a superior chewiness and hearty texture compared to quick oats, which can make the cookies more delicate and less substantial.
• Coconut: Sweetened, shredded coconut is my preference, as it adds extra sweetness and moisture. However, if you prefer less sugar or want to highlight the natural coconut flavor, unsweetened shredded coconut works wonderfully as well.
• Chocolate Chunks: The star of the show! Chocolate chunks are fantastic because they create pockets of melted chocolate in the cookies, offering a more intense chocolate experience than chips. You can use a bag of pre-made chocolate chunks or take your favorite chocolate bars (milk, semi-sweet, or dark) and chop them into rustic pieces for varied sizes and shapes. Regular chocolate chips or even mini chocolate chips can be substituted in a pinch.

Crafting Your Perfect Batch: A Step-by-Step Guide

Making these Chocolate Chunk Oatmeal Coconut Cookies is a straightforward process, but paying attention to each step ensures a spectacular outcome. Here’s how to create these delectable treats:

STEP 1: Creaming the Wet Ingredients. Begin by preheating your oven to 350ºF (175ºC). In the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer, combine your room temperature butter, packed brown sugar, and granulated sugar. Beat these ingredients together on medium speed until the mixture becomes visibly light, fluffy, and pale in color. This process incorporates air, which is crucial for the cookie’s texture. Next, add the eggs one at a time, beating well after each addition until fully incorporated. Finally, mix in the vanilla extract, salt, and baking soda until just combined.

STEP 2: Incorporating Dry Ingredients. Gradually add the all-purpose flour to the wet mixture. Beat on low speed until the flour is just incorporated and no dry streaks remain. Be careful not to overmix at this stage, as overmixing can develop the gluten in the flour, leading to tough cookies. If you’re using a hand mixer, this is a good point to switch to a sturdy spatula or wooden spoon for the remaining additions, as the dough will become very thick.

STEP 3: Adding Oats and Coconut. Now, it’s time to fold in the stars of the show! Add both the old-fashioned oats and the shredded coconut to the bowl all at once. Mix thoroughly until these ingredients are evenly distributed throughout the thick dough. If using a stand mixer, ensure you scrape down the sides and bottom of the bowl periodically to guarantee everything is uniformly combined. The dough will be quite robust, so steady mixing is key.

STEP 4: Folding in Chocolate Chunks. Finally, add your generous chocolate chunks to the dough. Gently fold them in until they are well incorporated throughout the mixture. You want chocolate in every bite! Again, avoid overmixing; just combine until the chunks are evenly distributed.

STEP 5: Portioning the Dough. Prepare your baking sheets by greasing them or lining them with parchment paper or a silicone baking mat (Silpat). These cookies are substantial, so I recommend using about 1/4 cup of dough for each cookie. You can use a measuring cup to scoop out the dough, then gently roll it into a ball between your palms for a uniform shape. This size typically yields about 20 large cookies.

STEP 6: Baking to Golden Perfection. Place the portioned cookie dough balls onto the prepared baking sheets, making sure to leave at least 3 inches of space between each cookie to allow for spreading. I usually bake about 6 cookies per standard baking sheet. Transfer the baking sheet to your preheated oven and bake for 12-14 minutes, or until the edges of the cookies are beautifully golden brown and set, while the centers still look slightly soft. This ensures a chewy interior. Once baked, let the cookies cool on the baking sheet for a few minutes to firm up before transferring them to a wire rack to cool completely. This prevents them from breaking and allows them to finish setting properly.

Mastering Your Cookie Bake: Essential Tips and Tricks

Even simple recipes benefit from a few expert tips to elevate them from good to absolutely outstanding. Here are some insights to help you achieve the best Chocolate Chunk Oatmeal Coconut Cookies every time:

• For a Flatter, Crispier Cookie: If your preference leans towards a cookie with thinner, crispier edges and a slightly chewier center, you can slightly reduce the amount of flour. Try using 1 1/2 cups of all-purpose flour instead of 2 cups. This adjustment allows the cookies to spread a bit more during baking.
• Controlling Cookie Thickness: To achieve a flatter cookie, gently press down each dough ball into a disk, approximately 1/2-inch thick, before baking. For a thicker, puffier cookie, like the ones pictured here, simply leave the dough balls as they are without pressing them down. The choice is yours and depends on your textural preference!
• Even Baking is Key: I highly recommend baking these cookies one tray at a time, especially if your oven tends to have hot spots. This ensures uniform cooking and prevents any cookies from burning while others remain underbaked. If you must bake two trays at once, make sure to rotate them halfway through the baking time (top tray to bottom, front to back) for more even heat distribution.
• Aesthetic Chocolate Touch: For an extra visual appeal and to showcase those beautiful chocolate chunks, save a few pieces of chocolate and gently press them into the tops of the cookies immediately after they come out of the oven. The residual heat will slightly melt them, making the cookies look even more enticing. This step is purely for aesthetics and can be skipped without affecting the taste.
• Adjusting Cookie Size: This recipe yields large, satisfying cookies. If you prefer to make smaller cookies, you certainly can! Simply use less dough per cookie (e.g., a tablespoon or two) and reduce the baking time accordingly. Keep a close eye on them, as smaller cookies will bake much faster, typically in 8-10 minutes.
• Don’t Overbake: The key to a chewy cookie is not overbaking. The cookies should look set and golden at the edges, but the centers might still appear slightly soft. They will continue to set as they cool on the baking sheet.
• Room Temperature Ingredients: As mentioned, ensuring your butter and eggs are at room temperature is crucial for a smooth, well-emulsified dough. Cold ingredients don’t blend as effectively, leading to a less uniform texture.
• Quality Chocolate Matters: Since chocolate chunks are a prominent feature, investing in good quality chocolate will significantly enhance the flavor of your cookies. Choose a brand you love to eat on its own.

Keeping Your Cookies Fresh: Storage and Freezing Solutions

One of the best things about homemade cookies is their freshness, and these Chocolate Chunk Oatmeal Coconut Cookies are no exception. Proper storage ensures they stay delicious for as long as possible, whether you plan to enjoy them now or later.

Storing Baked Cookies:

To keep your baked cookies fresh and chewy, simply place them in an airtight container at room temperature. A cookie jar or a sealed plastic container works perfectly. They will maintain their deliciousness for 3 to 7 days, though honestly, they rarely last that long in our home! What’s truly remarkable about this recipe is that these cookies taste just as wonderful on day three as they do straight out of the oven on day one, making them perfect for meal prepping your sweet treats.

Freezing Baked Cookies:

These cookies freeze beautifully, making them an excellent option for make-ahead desserts or for portion control. Here’s how to freeze baked cookies:

1. Cool Completely: Ensure the cookies are entirely cool before freezing. Any residual warmth can lead to ice crystals and soggy cookies.
2. Flash Freeze: Arrange the cooled cookies in a single layer on a baking sheet. Place the baking sheet in the freezer until the cookies are solid, usually about 1-2 hours. This step prevents them from sticking together.
3. Transfer to Container: Once frozen solid, transfer the cookies to a freezer-safe, airtight container or a heavy-duty freezer bag. Squeeze out as much air as possible to prevent freezer burn.
4. Thawing: When you’re ready to enjoy them, simply take out the desired number of cookies and let them thaw at room temperature for an hour or so. For an extra treat, you can warm them slightly in the microwave or a low oven.

Baked cookies can be frozen for up to 3 months without a significant loss in quality.

Freezing Cookie Dough:

Freezing cookie dough is a fantastic hack for having freshly baked cookies on demand. It’s incredibly convenient for those last-minute cravings or unexpected guests.

1. Portion the Dough: Prepare the cookie dough as instructed in the recipe. Once mixed, portion the dough into 1/4 cup balls, just as you would for baking.
2. Flash Freeze Dough Balls: Place the dough balls on a baking sheet lined with parchment paper, ensuring they don’t touch. Freeze until they are solid, typically 2-3 hours.
3. Store in Freezer Bag: Transfer the frozen dough balls to a freezer-safe, airtight container or a large freezer bag. Label with the date and baking instructions.
4. Baking from Frozen: When you want fresh cookies, you have two options:
   • Thaw First: You can thaw the dough balls in the refrigerator overnight or at room temperature for an hour before baking as usual.
   • Bake from Frozen: For immediate gratification, place the frozen dough balls directly on a prepared baking sheet. You will need to add a few extra minutes (typically 2-4 minutes) to the usual baking time. Keep an eye on them until the edges are golden.

Frozen cookie dough can be stored for up to 2-3 months.

Serving Suggestions and Variations

These cookies are fantastic on their own, but here are some ideas to make them even more special:

• Classic Pairing: Serve warm with a cold glass of milk for the ultimate comforting treat.
• Coffee or Tea Companion: They pair wonderfully with a hot cup of coffee, tea, or even a spiced chai latte.
• Ice Cream Sandwiches: Press softened vanilla ice cream between two cookies for a decadent dessert.
• Flavor Twist – Nuts: Add 1/2 cup of chopped pecans or walnuts along with the chocolate chunks for an extra layer of crunch and nutty flavor.
• Flavor Twist – Dried Fruit: For a different kind of chew, try adding 1/2 cup of dried cranberries or cherries.
• Chocolate Variety: Experiment with different types of chocolate! Use a mix of dark and milk chocolate chunks, or even white chocolate chunks for a sweeter profile.

More Delightful Cookie Recipes to Try

If you’ve enjoyed these Chocolate Chunk Oatmeal Coconut Cookies, you’ll love exploring these other fantastic cookie recipes:

Chocolate Chip Pudding Cookies: For extra soft and chewy chocolate chip cookies every time.
Doubletree Cookies: Recreate the famous hotel cookie experience at home.
Cornflake Cookies: A unique twist with a satisfying crunch.
Toll House Cookie Recipe: The timeless classic that everyone loves.
Peanut Butter Oatmeal Cookies with Chocolate Chips: A hearty and flavorful combination of favorites.

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Chocolate Chunk Oatmeal Coconut Cookies

Author: Deborah Harroun

Prep Time: 15 minutes

Cook Time: 14 minutes

Total Time: 29 minutes

Servings: 20 cookies

Course: Dessert

Cuisine: American

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More than your typical chocolate chip cookie – these Chocolate Chunk Oatmeal Coconut Cookies are full of oats, coconut, and chocolate.

Ingredients

• 1 cup unsalted butter at room temperature
• 1 cup packed brown sugar
• 6 tablespoons granulated sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 2 cups all-purpose flour*
• 2 1/4 cups old fashioned oats
• 1 1/2 cups shredded coconut**
• 11.5 oz chocolate chunks

Instructions

1. Preheat the oven to 350ºF (175ºC).
2. In a mixer, beat together the butter, brown sugar, and granulated sugar in a stand mixer or with a hand mixer until light and fluffy. Add the eggs, one at a time, beating well after each addition.
3. Beat in the vanilla, salt, and baking soda.
4. Add in the flour and beat just until combined. (If using a hand mixer, you’ll want to switch to stirring with a spatula after this step.)
5. Add in the oats and coconut. Continue to beat until fully combined, switching to stirring by hand with a spatula to make sure everything is incorporated. Add the chocolate chunks and stir until combined.
6. Place 1/4 cup scoops of dough on a greased cookie sheet, or cookie sheet lined with parchment or silpat. Make sure the cookies are at least 3 inches apart. (I do 6 cookies per cookie sheet.)
7. Bake in the preheated oven for 12-14 minutes, or until the cookies are set around the edges. Let the cookies cool on the baking sheet for a few minutes before transferring to cool completely.

Recipe Notes:

• Adapted from This Week for Dinner
• *If you like a flatter cookie with crispier edges, you can take the flour down to 1 1/2 cups of flour.
• **I use sweetened, shredded coconut, but you can also use unsweetened coconut.
• If you prefer a flatter cookie versus a puffier cookie, press the cookies down into circles about 1/2-inch thick. I didn’t press my cookies down at all for a thicker cookie.
• I prefer to bake these one tray at a time. If you do want to bake 2 trays at a time, I would suggest rotating them halfway through the cook time.
• I like to save a few of the chocolate chunks and press them into the tops of the cookies right when they come out of the oven. This is just for aesthetics, and you can skip this, if desired.
• Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition Information

Serving: 1 cookie, Calories: 332kcal (17%), Carbohydrates: 42g (14%), Protein: 4g (8%), Fat: 16g (25%), Saturated Fat: 10g (63%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0g, Cholesterol: 45mg (15%), Sodium: 119mg (5%), Potassium: 79mg (2%), Fiber: 3g (13%), Sugar: 25g (28%)

Keywords: cookie recipe, Oatmeal cookies, Chocolate Chunk Cookies, Coconut Cookies, Chewy Cookies