Chocolate Chip Oatmeal Coconut Cookies
Soft and chewy Chocolate Chip Oatmeal Coconut Cookies made with rolled oats, shredded coconut, butter, coconut oil, and plenty of chocolate chips. Crisp around the edges and tender in the center, these cookies are packed with texture and rich coconut-chocolate flavor.
Ingredients
- 110 g virgin coconut oil
- 145 g unsalted butter, room temperature
- 100 g granulated sugar
- 220 g brown sugar
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 1 tsp kosher salt
- 240 g all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 225 g old-fashioned rolled oats
- 75 g unsweetened shredded coconut
- 200 g semi-sweet chocolate chips
Instructions
- In a medium bowl, whisk together the flour, rolled oats, shredded coconut, baking soda, baking powder, and salt until evenly combined. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and coconut oil on medium speed until smooth and evenly incorporated. Avoid whipping or creaming the mixture until fluffy—we want to limit the amount of air incorporated into the dough to help maintain the cookies' dense, chewy texture.
- Add the brown sugar and granulated sugar and mix on medium-low speed until thoroughly combined, scraping down the sides and bottom of the bowl as needed.
- Reduce the mixer to low speed and add the eggs. Mix until fully incorporated, about 60 seconds. Scrape down the bowl, add the vanilla extract, and mix for another 30 seconds.
- Add the dry ingredients and mix on low speed just until no visible streaks of flour remain. Avoid overmixing. If the mixer begins to struggle as the dough thickens, finish incorporating the dry ingredients by hand with a spatula.
- Add the chocolate chips and fold them into the dough with a spatula until evenly distributed.
- Portion the dough into approximately 70 g (2½ oz) mounds and arrange them on a parchment-lined baking sheet or tray. Cover and refrigerate for at least 2 hours, or preferably overnight. Resting the dough allows the flour and oats to fully hydrate and helps the cookies maintain their shape and develop a thicker, chewier texture during baking.(Cookies can be portioned larger or smaller if desired; adjust the baking time accordingly.)
- When ready to bake, preheat the oven to 350°F (175°C). Arrange the chilled cookie dough on parchment-lined baking sheets, leaving approximately 3 inches between each cookie.
- Bake on the middle rack for 15-17 minutes, rotating the baking sheet halfway through. The cookies are ready when the edges are golden brown and set but the centers still appear slightly soft. Avoid baking until the centers look completely done—they will continue to set as they cool.
- Leave the cookies on the baking sheet for 10 minutes before transferring them to a cooling rack. Once completely cooled, store in an airtight container.