Coconut Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate & Coconut Cookies

It’s been a few months since we’ve made a batch of homemade cookies. Maybe since Christmas? Craziness. That has to be a record for us. I live in a house with a bunch of sweet tooths (sweet teeth?), but I tend to crave more savory or salty foods myself. Out of nowhere last week, I decided that we just had to make some cookies. I wanted to make chocolate chip cookies (my son’s favorite), but I was craving warm summers…and coconut. A quick look through a few Pinterest recipes and I settled on an oatmeal chocolate chip cookie recipe, and I decided to throw in a little coconut for me.

These were SO good! They were the perfect consistency and had all of us going back for more. Warning: these bad boys are dangerous. I had originally justified making such a large batch by planning to take a few to each of our neighbors, but they somehow disappeared before I had the chance. I wonder how that happened…


  • 1 cup butter, room temp
  • 1 cup brown sugar
  • 1 cup sugar
  • 2 large eggs, room temp (if possible)
  • 2 tbsp milk
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 1/2 cups rolled oats (not instant)
  • 1 1/2 – 2 cups chocolate chips
  • 1/3 cup coconut chips or unsweetened shredded coconut


  1. Preheat oven to 350F.  Prepare a baking sheet with a nonstick mat (I use a Silpat) or parchment paper.
  2. Mix together the butter and the sugars until mixture is creamy and well blended.
  3. Beat in the eggs one at a time.
  4. Add the milk and the vanilla extract and continue to mix.
  5. In a separate bowl, combine the dry ingredients (flour, baking soda, baking powder, and salt). With the mixer on low speed, mix in the dry ingredients about half a cup at a time until just incorporated.
  6. Stir in the oats, chocolate chips, and coconut by hand.
  7. Drop 1-inch balls of dough onto the cookie sheet, placing about 1 1/2 inches apart so they have room to spread.
  8. Refrigerate dough for 30 minutes.
  9. Bake at 350F for 10-12 minutes, until golden brown at the edges. The center will look uncooked but will continue to bake as they cool.
  10. Let cool on a baking sheet for about 5 minutes before transferring to a wire rack to finish.


Recipe Adapted from Baking Bites

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