Alright, so I know the presentation of these in my photos may not be the best, but the taste TOTALLY makes up for it!! If you like coconut & chocolate, and slightly soft, yet also slightly crunchy, textured cookies, these are perfect! All of the flavors go really well together– sweet but not too sweet, soft but hearty from the oatmeal. I made these during finals week circa 2010. Perfect for a study break, work break, or any kind of cookie break!
Coconut Oatmeal Chocolate Chip Cookies!
2 1/2 cups all-purpose flour
2 tsp baking soda
2 tsp baking powder
1 tsp salt
1 cup granulated sugar
1 cup brown sugar
1 cup unsalted butter (you can use salted butter, just leave out the added salt in the recipe!
1 tsp vanilla
2 cups oats (old fashioned or quick oats)
2 cups shredded coconut (sweetened, that’s how I typically find it in the baking aisle)
2 cups chocolate chips (I use semi-sweet)
Preheat the oven to 350 degrees F.
Whisk together the flour, baking powder, baking soda, and salt in a bowl. Set aside.
In a different bowl, beat the butter (softened), sugars, and vanilla. Add in the eggs and beat until well combined. lowly add in the flour mixture, switching to mixing in by hand with a wooden spoon if you need to. Then add the coconut and oats and mix well. Add chocolate chips.
Scoop tablespoons (or I use a small cookie scoop) of the dough onto a parchment-lined (or just a regular ungreased cookie sheet). Bake for 10-12 minutes, or until just starting to brown around the edges. The longer you leave them in the oven, the harder they will get after they cool. Remove from cookie sheet and let cool on cooling rack.