Soft and Chewy Oatmeal Chocolate Chip Coconut Cookies {My Favorite Cookie}
A bold declaration, but this really is favorite cookie! Soft and chewy, these oatmeal chocolate chip coconut cookies are the best of all!
It’s a day for bold and fearless declarations. So I’ll start it off: these are my favorite cookies in the history of ever.
This is not a claim I take lightly.
I first declared it to be true ten years ago, and I’m happy (and weirdly kind of relieved) to report that today, even after posting ten million other cookie recipes, I still declare these soft and chewy oatmeal chocolate chip coconut cookies my all-time faves.
That’s not to say I don’t have other really close favorites. I do. Lots of them. But these are at the tippity top, and I feel very liberated stating it again for all my posterity to note and be aware of (as in, some generous great grandchild better be making these for me nonstop when I’m 87 1/2 years old…I’ll happily accept them before that, too, of course).
One Popular Cookie
My Aunt Marilyn gave me this recipe many years ago, and I’ve probably made them over 50 times. I’m not the only one who has fallen in love! Here’s a snippet of a few comments others have left over the years:
Alicia: For the record, the cookies were AMAZING. As in, dangerous to keep around. Thanks for another winner!
Kimberly: My family’s favorite chocolate chip cookie recipe!!! These are amazing when the dough is frozen and then baked. They are puffy and chewy and delicious all at the same time!
Yvette: There are SO good. I made them last night and had a hard time not eating the whole bowl of just the dough! YUMMY– is not a strong enough word.
I don’t think I can adequately describe how much it warms my heart when I declare a recipe to be top notch (or in this case, a favorite) and have other (unpaid but much appreciated) people agree with me.
There are a couple things that make this cookie special
While I adore a classic oatmeal chocolate chip cookie, I love, and this cannot be understated, that the oatmeal in this cookie is lightly blended with the other dry ingredients. The deliciously nutty flavor (and slight but not overpowering texture) of oatmeal is in every bite. And it makes me ever so happy.
Two other reasons these cookies are a step above the rest: 1) light and dark brown sugar and 2) coconut. Sure, it sounds like a lot of stuff. But you aren’t going to get Mel’s Favorite Cookie On the Planet just by following the same ol’ recipe you’ve been using for years. We’ve got to step it up. Do hard things. Live life on the edge.
You know, use two kinds of brown sugar and coconut. It’s worth it. I give you a big ol’ promise it’s worth it.
Many people have commented they’ve used either all light brown sugar or all dark brown sugar with fantastic results, but I don’t stray too far from the recipe. I’m a rule follower, and I prefer using both types of brown sugar because of the resulting rich flavor and chewy texture. It really can’t be beat.
Let’s talk coconut
Now. If you happen to be a coconut hater (or you are allergic or you hate the color or you find it offensive or your grocery store doesn’t carry it), first of all, find another grocery store immediately OR try subbing in another texturely pleasant ingredient. Someone in the comments said they nix the coconut and use toffee bits? Interesting and undoubtedly yummy.
You might possibly be able to add the same amount of oats in place of the coconut…but maybe don’t blend them this time? Hmmm, I kind of like where we’re going with this. The main thing to remember is: don’t omit the coconut completely without subbing something else or the cookies will most likely flatten into lacy little cookie pancakes because of the missing structure.
And please just keep in mind that if you go and change up the add-ins for this cookie, you *may* end up with a completely amazeballs cookie, but it won’t be my favoritest of all cookies. And I really want you to at least experience this real deal buttery, brown sugar, coconut, blended oatmeal, loaded chocolate chip cookie recipe once in your life.
After that you can go as crazy as you want with add-ins and variations (and please do report back!). Thanks. I’m glad we had this talk.
If soft and chewy chocolate chip cookies are your jam, I think you’re going to love these. I don’t expect anyone to have the same unfailing adoration about them that I do (you can leave the obsessiveness up to me, I can always be counted on for that), but they do have a fan following for good reason.
Quick and easy and consistently delicious, these cookies are the best!
Now it’s your turn for bold declarations! Do you have a beloved cookie that you can confidently declare as top favorite of all time? Do tell!
FAQs for Soft and Chewy Oatmeal Chocolate Chip Coconut Cookies
About 1-2 days.
I bake them at the same temperature, but add a few minutes.
I’ve found these work best with old-fashioned rolled oats – if you use quick oats take care not to over measure or the cookies will be dry (and won’t flatten).
If you do, you’ll want to add in a few more oats or another substitute so they don’t go flat (see my notes above).
One Year Ago: Grilled Chicken Cobb Salad
Two Years Ago: Best Italian Pasta Salad {With Quick Homemade Italian Dressing}
Three Years Ago: Key Lime White Chocolate Cheesecake Pie
Four Years Ago: Whole Grain Pumpkin Blueberry Muffins
Five Years Ago: My Favorite Breakfast Smoothie
Six Years Ago: Chipotle Chicken Skewers with Creamy Dipping Sauce
Seven Years Ago: Blueberry Coconut Cake with Lemon Sauce
Eight Years Ago: Buttermilk Drop Biscuits
Nine Years Ago: Classic Potato Salad
Ten Years Ago: Baked Chicken Taquitos
Chewy Oatmeal Chocolate Chip Coconut Cookies {My Favorite Cookie}
Ingredients
- 1 cup (100 g) old-fashioned rolled oats
- 2 ¼ cups (320 g) all-purpose flour, I use unbleached all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 cup (227 g) salted butter, softened
- 1 ¼ cups (265 g) packed light brown sugar
- ½ cup (106 g) packed dark brown sugar
- 2 large eggs
- 1 tablespoon vanilla
- 1 cup (85 g) sweetened or unsweetened coconut flakes
- 2 cups (340 g) semisweet or bittersweet chocolate chips
Instructions
- Preheat oven to 350 degrees F. Add the oats, flour, baking soda, and salt to a food processor or blender and process for about 30 seconds until coarsely blended. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a handheld electric mixer, add the butter and brown sugars and mix until light in color, 1-2 minutes. Add the eggs and vanilla and mix for another 1-2 minutes until light and fluffy, scraping down the sides of the bowl as needed.
- Add the blended dry ingredients and mix once or twice (not all the flour will be fully combined). Add the coconut and chocolate chips and mix until no dry streaks remain.
- Shape the cookie dough into balls (I use a #40 cookie scoop) and place several inches apart on parchment lined cookie sheets. Bake for 10-12 minutes. Let the cookies cool slightly before removing them from the pan to a wire rack.
Notes
Recommended Products
Recipe Source: from Mel’s Kitchen Cafe
Recipe originally published April 2009; updated May 2019 with new photos, recipe notes, weight measures and commentary.
Made these today. My husband will not go into the kitchen tonight because he can’t stay out of them. They are very good. Chewy and moist. YUM!
Also, I previously asked about caramels and my four attempts. I finally have mastered it! Have made two successful batches now. Woohoo.
Julie – well, first, I am so glad these cookies have been a hit! And second, yay!!! on your caramels. I am so, so glad. Good for you for mastering them and thanks for letting me know!
Anonymous – I’ve been wondering if you dared to make these again and I’m glad they turned out a little better for you! Thanks for letting me know.
Thanks for the info. So when is it good to use a scale? I bought one specfically for my holiday baking (cookies) and thought it would help! haha
Anonymous – usually a scale is a great thing to use to measure ingredients; however it probably doesn’t work so well on recipes that weren’t created and written by measuring the ingredients by weight. This recipe was written based on cup measurements so it could be tricky weighing them and I think you are right, it probably was an issue of too much flour. A cup of flour in a recipe can weigh anywhere from 4 1/2 ounces to 5 ounces. That’s a pretty big difference so there isn’t a good way (in my opinion) to convert recipes like this to weight without testing them over and over. The safest way would be to use the scoop and level method to measure your flour and other dry ingredients in the cups. Good luck!
Your the only one who mentioned the flour, and I think your right! I am pretty sure my conversion was incorrect. I bet that was the issue. Is there an online source you use for coversions? How many ounces of flour should I have used for this recipe? My co-workers are still saying the cookies were delish (unless they are lying..lol) so thats all that matters but I’m determined to get them right the next time.
Thanks!
Hi Melanie, I used my scale to measure the flour, not sure if that is a good or bad thing? I thought it would help but now that you mentioned it, none of my cookies spread (I made 3 types)so maybe that could be it, too much flour? Am I better off scooping the flour into a measuring cup? How long should I keep the butter out?
Thanks for your help!
Anonymous – hmmm…usually the problem is that cookies overspread because the butter is too soft (almost melted) so it would seem to me that maybe your butter was too cold. Was it at room temperature when you made the cookies? The other issue may be too much flour. Everyone measures flour differently so if you think you may have a heavy hand measuring the flour (i.e. scooping the flour and shaking the cup to level it which means the flour settles and there is more flour in the cup than if it was lightly scooped and leveled off with a knife) that may be the issue with them not spreading. I hope that helps! Let me know if you have any other questions.
Hi Melanie,
I made these over the w/e and they were delish! Only problem is they did not spread and I am sure it was something I did (I’m no pro). Any ideas? After adding sugar, eggs and vanilla, do you mix for a while before adding the dry ingredients or add all at once? How long do you keep the butter out for room temp?
I want to make these again soon but I hate when they don’t spread and look like “real” cookies!
Thanks!
Good, b/c I bought the HUGE box at Costco by accident…thinking they were the quick oats!
Thanks!
Lorie
Lorie – yes, these taste best with the old-fashioned oats (in my opinion, at least).
Hi Melanie, so just to be clear, I need the old fashioned oats for these, is that correct?
Thanks!
Lorie
My Sister’s Kitchen – I saw your post on these and I’m so glad you liked them! I laid out recipes/requests for my husband for Mother’s Day, too. 🙂 Hope you have a great one.
OK, I have some questions before I make these:
Does it really make a difference if you use quick cooking oats or not?
Why the light and dark brown sugars? Can I just use light for the whole thing?
I’m just wondering if you’ve ever tried any variation in these areas, and if it affected the cookie.
I want it to be my favorite cookie too! So, I’ll go to the store to get dark brown sugar and regular oats if I have to, but – also having 4 kids – if I don’t have to, that would be great!
I’m making these cookies TODAY, and no one can stop me. Must have them!
Queen B. – I’ll pass on your good tidings to my Aunt Marilyn. She’ll be glad to know she’s loved. 🙂 I’m very, very glad you liked these cookies!
i love that these include coconut, even if it’s only a hint. your emphatic praise of these cookies have convinced me to bookmark the recipe. 🙂
These were delish and soft Mel. But I have to argue…I am your biggest fan!;) I talk more about this site (and sister’s) than I do about my family! 🙂
I’ve never met a chocolate cookie I didn’t like so I can invite you but you might just get the crumbs.
These are almost identical to my mom’s famous cookies — she uses shortening instead of butter. Even more fatty goodness. Seriously, I get raves every time I make these (well, my mom’s version, but I’m guessing these taste almost the exact same). These are great cookies. Hands down the winner of all cookies. I’m with you on that one.
WOW..a favorite cookie. I dont think I could ever pin just one down!! These must be outstanding
Mmmmm. Chewy with a little bit of crunch. Delicious.
I made these the other day and they were sooo good! I used light brown sugar and they still were great. Thanks for the recipe:)
I made these this weekend.
They were an absolutle HIT.
WE LOVE YOU AUNT MARIYLN 🙂
I absolutely LOVED these cookies. I thought that maybe if I put half of the double batch I made in the freezer they might last longer! Unfortunately I found myself with the same problem as you! I grabbed 4 cookies from the freezer nearly everytime I walked past! The funny thing is, I don’t usually like cookies. These have been ranked as life changing!!!
These are wonderfully bad I just ate three for breakfast. I made them with all whole wheat flour and they were still fabulous. Thanks so much for your blog my husband and children thank you too.
I’ve been reading your blog for a while now. And each time I do the same thought comes to my mind. “What is your problem. . ., and Why are you doing this to me?” I realize that you don’t even know me and that you are not out to secretly make me fat, but I have so little self control that just looking at your pictures makes me drool. To be honest I’ve never tried any of your recipes, but it’s only because I know once I bake it I’ll gobble it up right away. Having said that your black and white cheesecake squares recipe and your lemon sugar crusted blueberry muffin recipes are taunting me! I think I need professional help! You keep posting and I’ll work on some self control!
These look great! These will be the next cookie I make.
Ok, you sold me. I’m going to have to make them! Melanie, I love reading your posts, too. Seriously, you are the funniest writer. It brightens my day. 🙂
houseofdrama – I guess wonderfully bad is a good thing, right? Glad to know whole wheat flour worked great in the recipe. Thanks!
These are definetly good looking cookies, and I bet they are seriuosly good! I’m bookmarking these!!
Queen B. – well you are officially the nicest person ever! Thank you for your comment. It really, really made my day. It is high praise and I’m not sure I am worthy of it but I sure appreciate it. I definitely look forward to getting your comments. They ALWAYS make me smile!
I have to agree with Queen B. I am amazed at your recipes, it has been so fun trying and looking at your recipes! Thanks!
Made these today with the leftover coconut from the Somoa bars. They were great. I’ve already given my husband specific requests for Mother’s Day–the bean dip with shoepeg corn and the Lemon Cake. Yum. I can’t wait.
Your blog is my most favorite food blog! We must have the same taste because everything you post, I print! Thanks!
Kewl Granny of Six – hey, I’ll take the crumbs!! I’m like you, I’ve never met a chocolate cookie I didn’t like either!
Leisel – your comment made me smile. It sounds like you DO have self-control if you aren’t giving in to the urge to make any of the sweets! (Which is more than I can say for myself, obviously!)
Amelia – valid questions on the cookie. I definitely think dark brown sugar over light brown sugar is key here – dark brown sugar gives it more depth of flavor and more chewiness (in my opinion). Also, quick cooking oats can be substituted, but be careful not to blend them up too much in that step – that’s the reason for the cooking oats because they don’t get ground as finely when all the dry ingredients go in the blender.
I’m always one for finding substitutions, so don’t be worried about substituting the light brown sugar and quick oats – the cookies might be slightly different in texture and taste but I bet they’ll still be delicious (and seriously, I’m all about NO extra trips to the store with four kidlets in tow).
Yum, yum – nothing better than a good chocolate chip cookie. I will be one of those people leaving the coconut out – thanks for sharing!
Jonelle – well thanks for that compliment!! I appreciate it (and am glad you liked the recipe, as a sidenote). Everyone is so nice – I definitely don’t deserve it!
Kara – glad you liked these and thanks for letting me know they still tasted great with the light brown sugar!
Dear My Kitchen Cafe,
Please know that I used to be a epicurious.com and foodtv.com girl……ONLY.
Until I discovered MY KITCHEN CAFE.
Let me tell you…….I LOVE TO COOK……and only like the BEST RECIPES……..I collect cookbooks……and I KNOW GREAT RECIPES when I see them.
Well, I AM HERE TO ANNOUNCE THAT MY KITCHEN CAFE is my all time favorite food blog….ever.
THANK YOU FOR taking the time to share.
I have four children and I KNOW how hard it is to blog………..
thank you , thank you, thank you.
You have already changed my life with your FABULOUS CLAM CHOWDER WHICH I DREAMED OF ALL DAY TODAY 🙂
hugs,
your biggest fan, ever.
I am a cookie fanatic too, so I’m not going to be able to resist making these for very long, they look amazing!
I am a HUGE coconut fan, in fact, I like coconut more than chocolate chip cookies! Together it sounds like a winning combination. I might be tempted to add crystallized ginger to this recipe when I try it… mmm!
I love chewy cookies, they’re the best kind imo.
Yum! I made these for Teacher Appreciation Day today, and they are terrific! I know the teachers will love them as much as I do! Thanks!
I tried these cookies last weekend and they were gone in one day. My hubby called them life changing! They were amazing!! I love the texture of this cookie it really is the best cookie that I have found! Thanks for sharing!!
Samantha – let me just tell you that I feel an instant kinship with people who love this cookie just as much as I do. It really is one of the best cookies ever. Thanks for letting me know you loved it, too.
Thanks for curbing a baking craving! I “tried” these cookies today and they were really good! I say “tried” though because I made a bunch of substitutions based on what I had at home. Someday I will try the real thing. But, just so you know, if you make these with home-ground oat flour instead of processed oats, whole wheat pastry flour instead of white, sucanat instead of either brown sugar, and cinnamon chips instead of chocolate, they are still delicious.
Candace – I’m so impressed with the changes you made – it makes the cookie seem so…so…well, so healthy! It’s like a whole different cookie. Thanks for letting me know!