Coconut Chocolate Chip Oatmeal Cookies
I haven’t met many drop cookies I didn’t like. Tbh, only the ones with nuts generally make me say “blech”. I’m allergic to peanuts and don’t really like the taste straight up of other nuts like almonds, walnuts, etc.
The exception to this rule is coconut. In my experience, people either love it or they hate it. I haven’t met many people who are indifferent on coconut. It’s got a fairly strong taste and the texture is really unique. You know those coconut, chocolate and caramel Girl Scout Cookies? Mmmm.
Anyway, probably my most favorite type of drop cookie is of the oatmeal variety. Something about putting oatmeal into a cookie makes me feel like I’m being healthy. Ya know, the oatmeal cancels out all the butter and sugar, right?
I feel sort of hypocritical because I don’t actually eat sugar basically ever but it’s my favorite thing to cook with. I eat just enough to taste test my recipes and a bite here and there throughout the day when it sounds good. BUT because of that I’m really sensitive to sugar. It trips panic attacks and heart palpitations and generally my body’s just like “F YOU” when I eat it.
So I end up creating all these delicious treats that I can’t really eat. Nice, right?
On the plus side (if you’ve been following for any period of time you probably have seen me say this before), I have a sugar obsessed husband so it all evens out. He eats my share (plus some…).
The exception to all this is oatmeal cookies. Oatmeal cookies are basically like breakfast or a hearty snack in cookie form, right? At least that’s what I tell myself…
When thinking about oatmeal cookies, I love a classic oatmeal raisin style cookie. I know there are people who, like with coconut, have strong feelings about raisins. I happen to love them but I don’t eat them much (hello, sugar). So, when I think about oatmeal cookies I’m always trying to think of new things to mix in.
The other day, I was at the grocery store taking my usual perusal of the baking aisle. I always stop at any new grocery store I can find and see if there are any new or unusual spices or baking chocolates (or flours or sugars or…) that I don’t already have or haven’t ever used before so I can try out new ingredients. While walking down the aisle, the coconut caught my eye.
It’s really not an ingredient I have worked with very many times. I felt like it would go great in an oatmeal cookie but needed something else to balance out the color and texture of the cookie. I felt like semi-sweet chocolate chips would be a great complement to the coconut and the oatmeal in the cookies, so the idea for these cookies was born in my local QFC.
I used sweetened coconut and semi-sweet chocolate chips and just plain ol’ Quaker old fashioned oats. A note about chocolate: With the chocolate, I always try to pick Guittard chocolate chips if I can find them because they are peanut allergy friendly. If I can’t find them, I go with Ghirardelli, which I’ve never had a problem with. But to be safe, I prefer to go with products and companies I KNOW won’t have me checking the clock for the next hour to see if I’m having an anaphylactic reaction. So, if you have a peanut allergy, go for Guittard when you can.
Okay, phew. Now that I’ve typed (and you’ve read) a novel, it’s time to get to work. WERK, WERK, WERK. Bake a batch, do a dance, nomnomnom.
Coconut Chocolate Chip Oatmeal Cookies
Sweet and chewy cookies sprinkled with chocolate chips and coconut throughout.
- 1 c butter (2 sticks), soft
- 1 c light brown sugar, packed
- ¾ c granulated sugar
- 2 eggs
- 2 tsp vanilla
- 2 c AP flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 c sweetened flaked coconut
- 1 ½ c semi-sweet chocolate chips, such as Guittard or Ghirardelli
- Preheat oven to 350 degrees F. Line baking sheet with parchment paper, silicone mat, or spray with nonstick spray. Set aside.
- Cream butter and sugars together for 3 minutes until combined and fluffy. Add eggs one at a time until incorporated.
- Stir in vanilla, baking soda, baking powder, and salt.
- Mix in flour.
- Fold in coconut and then chocolate chips.
- Using 1 ½ tbsp cookie scoop (or rounded tbsp), place cookies on baking sheet 2 inches apart (12 cookies should fit on each sheet).
- Bake for 8-10 minutes if baking one sheet of cookies in the oven at a time. Bake for 12-14 minutes if baking two sheets of cookies in the oven at the same time.
- Cool on pan for up to 5 minutes (cookies will come out of the oven lightly brown on the sides and bottom and very soft).
- Remove to cooling rack.