Chocolate Chip Oatmeal Walnut and Coconut Cookies
Indulge in the ultimate cookie experience with these Chocolate Chip Oatmeal Walnut and Coconut Cookies, a delightful fusion of textures and flavors that will elevate your baking game. Packed with hearty old-fashioned rolled oats, rich chocolate chips, crunchy walnuts, and the subtle sweetness of shredded coconut, these cookies strike the perfect balance between chewy and crispy. Enhanced by the warmth of brown sugar and a hint of vanilla, every bite offers a medley of nutty and chocolaty goodness. Quick and easy to prepare in just under 30 minutes, they’re perfect for holiday gatherings, afternoon snacks, or any time you crave a comforting homemade treat. Bookmark this irresistible recipe for chewy oatmeal cookies with chocolate and coconut bliss, and let it be the star of your next baking session!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar
- 0.5 cup granulated sugar
- 2 units large eggs
- 2 teaspoons vanilla extract
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 2 cups old-fashioned rolled oats
- 1.5 cups chocolate chips
- 1 cup walnuts, chopped
- 1 cup sweetened shredded coconut
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, combine the unsalted butter, brown sugar, and granulated sugar. Beat with an electric mixer on medium speed until the mixture is creamy and smooth, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Stir in the rolled oats, chocolate chips, chopped walnuts, and shredded coconut with a wooden spoon or spatula until evenly distributed.
Scoop tablespoons of the dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers look slightly underbaked. Do not overbake to ensure a chewy texture.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cooled cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
5978 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 325.1 g | 417% | |
| Saturated Fat | 150.4 g | 752% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 2872 mg | 125% | |
| Total Carbohydrate | 770.2 g | 280% | |
| Dietary Fiber | 54.8 g | 196% | |
| Total Sugars | 464.1 g | ||
| Protein | 88.6 g | 177% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 506 mg | 39% | |
| Iron | 32.8 mg | 182% | |
| Potassium | 3018 mg | 64% | |
*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.
