Chewy Blended Oatmeal Chocolate Chip Coconut Cookies

Well, it is official. These are my favorite cookies. Ever. I know that is a bold statement. But stick with me and let me explain. Basically what I mean is that while I love many types of cookies (and I’m talking many), if you nailed me down to one classic cookie that I could eat over and over and not tire of, this would be it. One indication these cookies were elevated to such a high status was that I couldn’t stop opening the freezer and swiping a few from the freezer bag I plopped them into after baking. I’m not talking one or two cookies. I’m talking LOTS of cookies over a small amount of time. It was pathetic…and dangerous to my lingering baby weight. But I threw caution to the wind and overdosed on these babies – and I still wanted to make them again the next day.

These cookies come from my Aunt Marilyn. I’ve made them at least a dozen times (and made a few slight changes over the course of making them) but had taken a hiatus from making them for a while and when I made them again last week, I realized I can’t go that long without making them again. So if you like a perfect combination of chocolate, oatmeal, buttery goodness and a slight hint of coconut, you’ll love these. They are chewy and full of texture and deliciousness. And if you don’t love them? Don’t worry, we can still be friends, just invite me on over and I’ll polish them off for you. (Pssst…and if you really don’t like coconut, as I know several of you don’t, omit it – they’ll still be fantastic.)

Chewy Blended Oatmeal Chocolate Chip Coconut Cookies

My Favorite Cookie

My Favorite Cookie


  • 1 cup old-fashioned oats (not quick)
  • 2 1/4 cup flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup butter, room temperature
  • 1 1/4 cup light brown sugar
  • 1/2 cup dark brown sugar
  • 2 large eggs
  • 1 tablespoons vanilla
  • 1 cup coconut
  • 12 oz. semisweet chocolate chips


  1. Preheat oven to 350 degrees. Put the top 4 ingredients into a food processor or blender and blend about 30 seconds until coarse. Set aside. In a large bowl, beat the butter for 30 seconds until light in color. Add the sugar, eggs, and vanilla. Next, add the dry ingredients then add the coconut and chocolate chips.
  2. Shape cookie dough into balls and place on cookie sheet. Bake for 12-13 minutes. Let the cookies cool slightly before removing them from the pan to a wire rack. Makes about 2 dozen cookies.

153 Responses to Chewy Oatmeal Chocolate Chip Coconut Cookies {My Favorite Cookie}

  1. Tyler says:

    Sorry….just flipped to the newer comments and saw the post regarding coconut….

  2. Helen Roche says:

    Just made these…I know…. a little late to the party. Used whole wheat pastry flour, sucanat ( 1.5 cups ) instead of both sugars, unsweetened coconut and quick cooking oatmeal ( just didn’t blend it). I mixed the eggs and sugar together first to “melt” the sucanat, then added the butter. They were tough to mix at the end, but came out delicious, even my 11yo’s suspicious friend really liked them.

  3. anne says:

    Dear Mel, I came across your blog the other day when looking for a healthy banana muffin (by the way i made them and LOVED them). Today I tried this cookie, but they re way too sweet for my taste (and i only used 1 cup of light brown sugar). Also the batter was rather “hard”, so I did make the balls and then pressed them flat. I gather they should have spread by themselves? (i also left out the coconut, since i wasn’t sure my daughter would like it). i have no expereince with making a CHEWY cookie and have been looking for a recipe for a while — could I inspire you to come up with a healthy version of this one ?
    For Easter i wanted to make your “Carrot Sheet Cake”, but now i am afraid it will be be too sweet — based on the idea that i love you “health muffins” how much sugar can i leave out when making the cake??
    I also wanted to complimento you on the food photograpy and style of the websited — all the recipes simply look mouthwatering and i shall try many more!!

    • Mel says:

      Hi Anne – I’m surprised you thought the cookies were too sweet since I tend to like things a bit less sweet as well. Funny how we can all be so different on the “sweet” spectrum, right? It sounds to me if the batter was too stiff that you may have overfloured. It’s definitely a soft cookie batter that should be easily scoopable. How do you measure your flour? I always fluff up my flour and then lightly dip in the measuring cup and level it off (as opposed to scooping it in and shaking the cup to level which puts more flour in the cup). I have a healthier chewy cookie here if you are interested in taking a look:

      As for the carrot sheet cake, again, I don’t think it is too sweet but you could definitely cut the sugar back if you are worried. It shouldn’t impact the outcome. I haven’t tried cutting back the sugar so you’ll have to experiment a bit. Good luck!

  4. Valerie says:

    I’m looking for an oatmeal raisin cookie recipe…..not for me, but for my husband. I think chocolate chips is the way to go. Do you think this recipe would work with raisins instead of the chocolate chips? Or do you have a better suggestion?

  5. Krystal says:

    This cookies are amazing!! I have been looking for a good chewy oatmeal type cookie forever. I made mine with all light brown sugar and I refrigerated my dough for a bit. I think it helped to make them thicker. Love these!!! Will make again.

  6. Carol says:

    I Love using coconut oil to make cookies, but this time of year with all the humidity, I find that my nice crisp cookies turn into mushy, way to soft globs very quickly. Any guidance on how to overcome this?

    Thanks, Carol

  7. Rachel says:

    Have you ever had Ranger Cookies? They’re similar to these but with cornflakes too. It adds another layer of texture. Here’s a recipe:

  8. Jennifer W says:

    Mel ~ I was curious if you would recommend sweetened or unsweetened coconut. I’m not a big coconut fan but would be willing to try it. I just wanted to make sure using unsweetened coconut wouldn’t affect the outcome of the overall taste?

    • Mel says:

      Jennifer W – If you have unsweetened available, I suggest that (it’s what I use when I can find it), otherwise sweetened works just fine, too (obviously makes the cookies just slightly sweeter).

  9. Monique says:

    Just found you and made these today..We love them..keepers..thank you..
    Highly addictive:-)

  10. Eleanore says:

    Wonderful!! A staple around our house for school lunches. Thanks for another amazing recipe!!

  11. Anna Elle says:

    Hi! I was wondering about the 1 tablespoon of vanilla, just because most of your other recipes have only 1 teaspoon:)! I just was wondering because I have real vanilla extract, would 1 TBLS be too much for me to use? Thanks! And btw i love all the recipes of yours that ive tried so far!! 😉

    • Mel says:

      Hi Anna Elle – I love the taste of the vanilla in this cookie (the full 1 tablespoon) but you could always start with 1-2 teaspoons and see how that works for you.

      • Anna Elle says:

        Ok thank you very much! I made them and they were so good! I also love your best whole wheat oatmeal chocolate chip cookies; so delicious!!! 🙂

  12. Beth D says:

    Why do you put the dry ingredients in a blender before adding to the dough? It seems like I’ve lost the oatmeal texture by doing that.

  13. Adrienne says:

    Just sayin… 6 months pregnant… and a scoop of vanilla ice cream sandwiched between two of these perfect cookies just made my night! Thanks Mel! I’ve tried probably over 20 recipes on your sight, and you never fail.

  14. Samantha says:

    My friends LOVE when I bake for them. I made these cookie today, it trued out Amazing…. I didn’t put “white sugar in the cookies. I decided to put the cookie dough in the fridge for 1 hour. What a difference!!

  15. Nancy says:

    Hey Mel

    First off, please know that I am one of your BIGGEST fans and have tried a lot of your delicious recipes. I am just about to make these awesome cookies but wanted to ask if you would ever consider adding weight measurements to your baking recipes. This would avoid many subscriptions weighing their flours wrong, which I bet you can attest to happens a lot. I know it would be extra work for you and your sister, but think about how many more fans would join your site (not that you need more fans I’m sure) because they were successful in duplicating the finished product – just like you.

    Something to think about in the future.

    Thanks Mel for making me a better cook, baker, eater, laughter, smiler, etc, etc, etc

    • Nancy says:

      Sorry Mel…..I should have clarified, eg. 1 cup of flour is 120 grams.

      thanks Mel

    • Mel says:

      Hi Nancy – thanks for your comment! I agree that weight measures are definitely more foolproof. I try to add them to all my recent baking recipes but some of my older recipes don’t have them yet. It’s not quite as simple as going through and just typing in the weight from the cup measure I’ve already given mostly because I use 5 ounces/142 grams of flour per cup as my standard since I’ve never been able to scoop a cup of flour that only weighs 4 ounces/120 grams – it’s just not enough flour to fill the cup and I want the recipes to work for people that are weighing and measuring, if that makes sense so usually I’m updating the weights as I actually remake the recipes. Anyway, I’m glad to know others use their kitchen scales and know that I’m working on it behind the scenes slowly but surely. Since everyone measures flour differently, I try to refer people to my tip on measuring flour – then at least they know how the flour is measured in the recipes on my site (unfortunately that doesn’t mean a recipe on another website will have flour measured the same weigh – which brings us back to the point that ultimately weight is the way to go). Thanks!

  16. Also Mel says:

    Hey Mel – have you ever made these without blending/processing the first four ingredients? My kitchen stuff is all packed up but these cookies sound so good I’m considering trying to mince the oatmeal! Haha.

  17. Stacie A. says:

    These were perfectly delicious! I got over three dozen out of them too with a normal cookie scoop (2 T size). I wish I got six dozen! Next time I’ll be doubling!

  18. Emily says:

    Yum! Definitely better than regular chocolate chip cookies.

  19. Kristine says:

    This recipe calls for oatmeal. Do you actually mean oatmeal or oats?

  20. Hong says:

    Hi Mel,
    How did your cookies flatten? Mine are mounds. How large did you roll the balls of dough? Thanks.

    • Mel says:

      Sounds like maybe there was to much flour in the cookie dough (if the flour gets packed into the measuring cup, that can happen). I use a couple tablespoons of dough for each cookie.

  21. Jess says:

    Hello! Is it coconut oil or coconut flakes? Thanks

  22. Debbie says:

    These cookies are awesome! The oats and coconut are a great combo!

  23. Brenda says:

    Will it make too big a difference if I use all light brown sugar?

  24. Charlotte says:

    Oh Mel, I know it’s so belated, but THANKYOU for these cookies! My husband has discovered (because this is practically the only recipe place to look!) and adopted them as his go-to recipe (whenever he needs a HomeTeaching treat, etc.) and we are all reaping the benefits 🙂 They are dangerously delicious!! (& I still can’t believe he blends the oatmeal!)

  25. Ronda says:

    Hi Mel, I’m going to make these cookies. I was wondering how many cookies are in 1 batch

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