Big Oatmeal Coconut Chocolate Chunk Cookies
Get ready to indulge in the ultimate cookie experience with these Big Oatmeal Coconut Chocolate Chunk Cookies! Perfectly crispy on the edges yet irresistibly chewy in the center, these oversized cookies are packed with hearty old-fashioned oats, sweetened shredded coconut, and decadent chocolate chunks. A hint of cinnamon adds a cozy depth of flavor, while the combination of brown sugar and granulated sugar lends just the right amount of sweetness. Made with simple pantry staples and ready in under 30 minutes, these crowd-pleasers are ideal for bake sales, afternoon snacks, or anytime you crave a homemade treat with a gourmet touch. Serve them warm for gooey chocolate perfection, or store them for a delightful pick-me-up all week long!
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Recipe Information
Ingredients
- 1 cup (softened) unsalted butter
- 1 cup (packed) light brown sugar
- 0.5 cup granulated sugar
- 2 pieces large eggs
- 2 teaspoons vanilla extract
- 1.75 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 2.5 cups old-fashioned rolled oats
- 1 cup sweetened shredded coconut
- 1.5 cups dark or semisweet chocolate chunks
Instructions
Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, use an electric mixer to cream together the softened butter, light brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract.
In a separate medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
Fold in the rolled oats, shredded coconut, and chocolate chunks with a spatula or wooden spoon until evenly distributed.
Using a large cookie scoop or a 1/4 cup measuring cup, drop dough balls onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.
Bake the cookies, one sheet at a time, in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers still look slightly soft.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serve the cookies warm for gooey chocolate or store in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.4 g | 34% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 213 mg | 9% | |
| Total Carbohydrate | 67.6 g | 25% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 38.9 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 46 mg | 4% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 241 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
