Oatmeal Cinnamon Coconut Chocolate Chip Cookies
Soft, chewy, and bursting with warm, spiced flavor, these Oatmeal Cinnamon Coconut Chocolate Chip Cookies are a delightful twist on a classic treat. Packed with hearty rolled oats, sweet shredded coconut, and gooey semisweet chocolate chips, these cookies strike the perfect balance between comforting nostalgia and tropical flair. A hint of cinnamon adds a cozy depth of flavor, while their golden, slightly crisp edges and tender center make them irresistibly satisfying. Quick and easy to prepare in just 20 minutes, these cookies are perfect for everything from afternoon snacks to holiday cookie trays. Serve them warm with a glass of milk or enjoy them on their own for a dessert that’s as comforting as it is indulgent!
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 0.5 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 1.75 cups all-purpose flour
- 1 teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon salt
- 2 cups old-fashioned rolled oats
- 1 cup shredded coconut, sweetened or unsweetened
- 1.5 cups semisweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Stir in the rolled oats, shredded coconut, and chocolate chips, ensuring they are evenly distributed throughout the dough.
Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers look just set. Do not overbake.
Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
6359 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 333.1 g | 427% | |
| Saturated Fat | 204.8 g | 1024% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 889 mg | 296% | |
| Sodium | 2688 mg | 117% | |
| Total Carbohydrate | 816.8 g | 297% | |
| Dietary Fiber | 53.8 g | 192% | |
| Total Sugars | 515.8 g | ||
| Protein | 83.1 g | 166% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 667 mg | 51% | |
| Iron | 32.6 mg | 181% | |
| Potassium | 2754 mg | 59% | |
*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.
