Chunky + Delicious Oatmeal Coconut Chocolate Chip Cookies
September 20, 2020I have not shared a new baking recipe in a while.. and truthfully it’s been since we moved! Maybe it’s because I’ve been busier than usual, or maybe it’s not being used to the kitchen..but I have just not had the inspiration to bake or create any new recipes! However, last night, Tyler asked for some cookies and so I pulled out a few items I needed to use and came up with this healthier, chunky + delicious oatmeal coconut chocolate chip cookies recipe! They turned out SO GOOD, I cannot wait to make another batch! Try it out and let me know what you think!
DELICIOUS OATMEAL COCONUT CHOCOLATE CHIP COOKIES
These cookies are soft, chewy, and loaded with chocolate, coconut, & walnuts! YUM!
The recipe also makes about 12 extra large cookies, or 24 medium sized cookies.
INGREDIENTS
– 1 large free range brown egg
– 1/2 cup organic butter (1 stick)
– 1/2 cup light brown sugar , packed
– 1/4 cup granulated organic sugar
– 1 tablespoon vanilla extract
– 1 cup old-fashioned organic whole rolled oats (not instant or quick cook)
– 1 cup all-purpose flour
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt, or to taste
– 1/2 cup sweetened or unsweetened shredded coconut
– 1/2 cup organic chopped walnuts (pecans may be substituted; or nuts may be omitted)
– 1 heaping cup semi-sweet chocolate chips
INSTRUCTIONS
In the bowl of your KitchenAid stand mixer (fitted with the paddle attachment) or large mixing bowl and electric hand mixer , combine the egg, butter, sugars, vanilla, and beat on medium-high speed until creamed and well combined. This process can take between 3-5 minutes.
Next, scrape down the sides of the bowl, and mix in the the oats, flour, baking soda, salt to taste, coconut, walnuts, semi-sweet chocolate chips and beat on low speed until just combined, about 1 minute. Try to not over mix! You do not want your cookies to become tough.
Line a baking sheet with a silicone baking mat, or unbleached parchment paper. Next, using a large cookie scoop (I love this three pack of scoops!) form approximately 12 equal-sized mounds of dough, roll into balls, and flatten slightly with your hand. I usually place about 8 cookies on one baking sheet and 4 cookies on the other. Once you form all your cookies, cover with plastic wrap, and refrigerate for at least 2 hours. Do not skip this step! Unchilled cookie dough will bake thinner and flatter. Feel free to stack your cookie sheets in the fridge.
After you have chilled your dough, preheat the oven to 350F, and bake for about 11 t0 13 minutes, or until edges have set and tops are just set, try to not over bake! Cookies will firm up as they cool. I generally let them cool directly on the sheet for about 10 minutes prior to serving. Enjoy!
If you liked this recipe, consider trying DUTCH BUTTER COOKIES (BOTERKOEKJES)recipe! They are quick, easy and very delicious!
XO!
M
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