Chocolate Chip Oatmeal Coconut Cookies
These chocolate chip oatmeal coconut cookies combine old-fashioned oats, shredded coconut, and semi-sweet chocolate chips to create a deliciously soft and chewy cookie with a light crispy exterior for a perfectly balanced treat. They're an easy homemade treat sure to become a family favorite.
Ingredients
- 110 g Coconut oil (virgin)
- 145 g Unsalted butter (room temperature)
- 100 g Sugar
- 220 g Brown sugar
- 2 Eggs (large)
- 1 1/2 tsp Vanilla
- 1 tsp Salt
- 240 g All-purpose flour
- 1 tsp Baking soda
- 1/2 tsp Baking powder
- 225 g Old-fashioned rolled oats
- 75 g Unsweetened coconut (shredded)
- 200 g Chocolate Chips (semi-sweet is best)
Instructions
- In a medium bowl, whisk together the flour, oats, shredded coconut, baking soda, baking powder, and salt. Set aside.
- Using a stand mixer with a paddle attachment, beat together the butter and coconut oil on a medium speed till mixed together. (don't cream the butter and oil mixture till fluffy – we are looking to maintain structure and chew with these cookies). Add both the brown sugar and white sugar and mixed till well incorporated. Scrape down the sides of the bowl when necessary.
- With the mixture on a low speed, add the eggs and beat till everything comes together. This should take around 60 seconds.
- Scrape down the sides of the bowl and then add the vanilla. Mix again for another 30 seconds or so.
- Add the dry ingredients to the mixture and mix on a low speed until just mixed. If your stand mixer is struggling, you can do this by hand using a spatula. Mix just until all is incorporated. We do not want to overmix here. Once the flour appears mixed and the color is cohesive, you are there.
- Add the chocolate chips and mix with a spatula until evenly distributed throughout the dough.
- At this stage, you have two options for your refrigeration stage: you can either create two logs out of the dough and wrap them in plastic wrap. Or, you can portion onto baking sheets in bakery style mounds and plastic wrap the cookie dough balls on the sheet directly. Either way, let the dough at this stage, refrigerate for a minimum of two hours. If you can, leave them overnight. This stage allows the dough to fully hydrate and will allow the cookies to get more height when baking.
- If you have chosen to use the log technique for your chilling process, remove the dough from the plastic wrap and cut into equal sized pieces and roll into bakery style balls. If you have already rolled out your dough balls, place them on a parchment-lined baking sheet, leaving around 3-inches of space between them. You should be able to get around 9-12 per sheet.
- In a preheated oven at 350°F, place the cookie sheets on the middle or upper third of the oven. Bake for 14-18 minutes and rotate halfway through the bake. Edges should be golden brown and the tops of the cookies should just be set and not any further.
- Once done baking, let the cookies sit on the baking sheets for 20-25 minutes before moving them. After this, you are good to move them. Once fully cooled, they are good for the cookie jar. Enjoy!