Easy Oatmeal Chocolate Chip Cookies
There are many easy oatmeal chocolate chip cookies recipes out there but I haven’t found many that include coconut. I’m not sure when or why I started adding coconut to my oatmeal chocolate chip cookies, but why not? They’re delicious with or without the coconut, but my family loves coconut in all its forms and in most dessert. You can absolutely make this cookies without the coconut if you don’t have it or you’re not a fan.
Recently my son moved away for school temporarily, and while I am not as close physically to him, i still cook or should I say bake with him in mind. It just so happened that my husband was going to visit him for a few days so I decided to send a care package. My son loves all of my baking and he’s a huge fan of coconut. That’s what found me baking up a big batch today. He will appreciate them for a while (even if none make it into his tiny freezer).
I do have a more traditional oatmeal cookie recipe as well. If you want to try that you can find it here. It doesn’t contain coconut (or chocolate) but the cookies are still delicious. I often add raisins as my husband is a big raisin fan. But if you want a plain oatmeal cookie that has a hint of cinnamon then by all means give this recipe a try.
Oatmeal Chocolate Chip Cookeis
Ingredients
- 1 cup butter or margarine, softened
- 2 cups light brown sugar, packed
- 2 lg Eggs
- 1 tsp vanilla
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 cups rolled oats
- 2 cups chocolate chips
- ¾ cups shredded coconut
Instructions
- In the bowl of a stand mixer (or just a large bowl) cream together the 1 cup butter or margarine, softened and the 2 cups light brown sugar
- Add the eggs, one a a time, mixing in between additions
- add 1 tsp vanilla
- In a separate bowl combine 2 cups all-purpose flour, 1 tsp baking powder, 1 tsp baking soda, 2 cups rolled oats then add to the wet mixture and stir on low to combine (or use a wooden spoon)
- add in the chocolate chips and coconut if using.
- roll the cookies into balls and then press them down gently as they do not spread much during baking.
- bake at 350℉ for 8-10 minutes until golden brown on the bottom edge.
- let cool 1 min on tray then remove to a cooling rack to cool completley.
- enjoy now or freeze for up to 3 months.
Notes
I recommend using a stand mixer for this recipe as the dough is quite stiff and unless you have arms of steel, you’ll be thankful for a sturdy mixer. You can do it by hand as well, but I would not recommend a handheld mixer/blender.