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.

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

  1. Maylyn says:

    Mel, I am seriously so obsessed with these cookies! I made them a couple months ago and have probably made them 10 times since. I have told my husband several times that if I had 3 wishes, I would honestly use 1 of them to make the calories in these not count because I can put away an embarrassing number of them 🙂 Thanks for your wonderful blog, I use it several times every week and I can always count on the recipes being delicious!

  2. DebC says:

    Hi Melanie! I tried baking these cookies and they ARE delicious, but I wonder if you can give me any hints for baking them at high altitudes? Mine didn’t flatten out and weren’t particulary chewy, although still delicious! I normally have to add a little flour to my recipes but I don’t want to make these cookies drier. Any suggestions??

    • Mel says:

      If they didn’t flatten, it sounds like the dough was over floured. How do you measure your flour? I plan on about 5 ounces (weight) of flour for each cup and I fluff up the flour really well, scoop in the cup, and level off.

  3. Allyson says:

    These cookies are AH-MAZING!!! My daughter requested them for her birthday instead of cake!!!

  4. Trisha says:

    These are fantastic! Thank you! I’ve made the recipe as written in the past. Today I made only 1/4 recipe (I know!). My oldest is about to start kindergarten (waaah!), and I decided I want to have mini cookies for his lunches on Fridays, or special occasions. I used mini m&ms in place of chocolate chips and omitted coconut. It made about 24. I didn’t even dirty the mixer, just used a spatula and a bowl. Just in case anyone else wants mini size cookies: They turned out about 2 inches in diameter (perfect for my needs). I rolled them into balls about 1 teaspoon in size. Baked 7-8 mins. They are perfect.

    Thanks again for the fantastic recipe! They are so yummy.

  5. Gracey says:

    did you use dessicated coconut?

  6. Ronda says:

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

  7. 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!)

  8. Brenda says:

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

  9. Debbie says:

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

  10. Jess says:

    Hello! Is it coconut oil or coconut flakes? Thanks

  11. 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.

  12. Kristine says:

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

  13. Emily says:

    Yum! Definitely better than regular chocolate chip cookies.

  14. 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!

  15. 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.

  16. 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!

  17. 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!!

  18. 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.

  19. 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.

  20. 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!!! 🙂

  21. Eleanore says:

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

  22. Monique says:

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

  23. 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).

  24. 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:

  25. 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

  26. 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.

  27. 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?

  28. 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!

  29. 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.

  30. Tyler says:

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

  31. Tyler says:

    Just wondering…..didn’t see anything browsing through the comments, but are you using sweetened or unsweetened coconut for the recipe? Also, if don’t have a food processor…….what can you suggest??

  32. Celeste says:

    Love, Love, Love these cookies! Made a tray of them for the office for Valentine’s Day. They were gone with a blink of any eye. Made them again last night for a take home treat for “The Girl’s”. This recipe is a keeper for me! Thanks again for sharing.

  33. Allyson says:

    These are AMAZING!!!!!! Making them again today for the second time on a week! Kids loved them too even with oatmeal and coconut…they had no clue! They are just delicious!

  34. Jennifer says:

    I just made these, and they are delicious! Turned out perfectly, even though I only had light brown sugar.

  35. Ellen Renee says:

    I made these today and it is a keeper! Thank you for sharing. Coconut is an ingredient that I have only recently began to like (it is more of a texture thing..not necessarily the taste) so I throw the coconut into the food processor and chop it rather finely. Will have to see if my husband and son say anything about them…they are definitely in the no coconut camp!

  36. Beth says:

    THESE. ARE. AWESOME. It’s a freezing cold “snow day” here in MN, so we made cookies. I didn’t have quite enough flour, so I substituted half with white whole wheat. I also didn’t have enough butter (no running to the store when it’s -42 below!) so I substituted half with coconut oil. They are SO GOOD. Our new favorite cookie! Thanks for sharing this fabulous recipe!

  37. Nancy says:

    Can’t wait to make these cookies for New Years Eve!!! or maybe tonite. ha ha. What kind of flour did you use? Do you have a favorite brand, King Arthur etc….also, what kind of coconut did you use, package??? in a can?? does it matter?? Thank you! Love your recipes!!

    • Mel says:

      Nancy – I always use unbleached all-purpose flour (either Gold Medal brand or Dakota brand; mostly because that’s all I can find in my area). I used sweetened shredded coconut in a package that is found in the baking aisle. Good luck!

  38. Bluebelles says:

    I made these today and almost loved them. My cookies had a bitter taste to them. I think it was the Dark Brown sugar. Has anybody made these with just light brown sugar. I really enjoyed the taste minus the bitterness. I measured the dark sugar correctly so what did I do wrong?

  39. Vanessa Willis says:

    I have made at least one different chocolate chip cookie recipe every month this year, and it took until now to find the best one! Seriously, perfect texture and flavor. I used half dark chocolate chips and half milk chocolate, but otherwise followed the recipe exactly. Thank you!!! This recipe is a keeper for sure.

  40. Jackie says:

    Do any changes need to be made if I were to sub raisins for chocolate chips? Hubby is a huge raisin fun. Thanks so much!!

  41. Lori says:

    Hi Mel! After you add the eggs, etc., do you need to beat the batter a bit to incorporate, prior to adding dry ingredients? I hadn’t made these in a long time and they were a flop, so I need to figure out where I went wrong. I know they are delish!

    • Mel says:

      Hi Lori – I hope these work for you! I always beat the cookie batter with the eggs (before adding dry ingredients) for 3-5 minutes until it is really light and fluffy. What happened last time you made them? Did they spread too much?

  42. Cathy says:

    Why yes, they are now my favorite cookie!!! The chewiest,fudgiest,yummiest ever!!!

  43. Lori says:

    Hi Mel, do you know if I can use all dark brown sugar? I see a few people mention using all light brown with success, but not dark. Thanks!

  44. Lori says:

    Hi Mel, do you know if I can use all dark brown sugar? I see a few people mention using all light brown with success, but not dark.

  45. Mel says:

    Hajrija – unfortunately these cookies really need the brown sugar to work out.

  46. Hajrija says:

    I only have white , regular sugar. That won’t work , right ? 🙁

  47. Brianna says:

    Mel, I have a confession: I am one of your closet readers. I have enjoyed making many of your recipes, and for that I am so grateful!! I am not a very good cook (which is why your blog has been so helpful), but I LOVE to bake! These cookies are so good – I made them today and already ate 4 of them. I used only light brown sugar, since that’s what I had on hand, and they turned out phenomenal! So chewy and so delicious. My husband LOVES coconut and I love chocolate. So pairing the two together is just the greatest! Thanks again for all your wonderful recipes.

  48. Mandy says:

    These are EVIL! My new fave oatmeal chocolate chip. Thank you! The worst part is that I was expecting it to make 2 dozen like the recipe said, but it actually made 4 dozen big cookies for me! More to tempt me–augh! 😉

  49. Beth says:

    Confession: I have eaten far too many of these in the last 24 hours since making them. It’s just that I really needed a lot of samples to determine whether they are better warm from the oven or cooled down (and yet I still don’t know definitively . . .). So much chocolate, and the right amount of saltiness and chewiness with the oats and coconut. Thanks for sharing.

  50. Mel says:

    Trina – I use both unsweetened and sweetened coconut in this cookie recipe and both work great (just depends what I have open in my pantry/freezer at that point in time). And yes, I know dear Martha and many other gourmet foodies recommend unsalted butter but I have to confess that I don’t use it. I use regular, salted butter because it’s just always what I buy and have in my fridge. You can definitely use unsalted butter – just add a little more salt to taste.

  51. Trina says:

    Oops, I meant to ask you what type of butter you bake with. I’ve always used unsalted – that’s what Martha says to do 🙂

  52. Trina says:

    Mel, can you clarify what type of coconut you use? I only buy unsweetened ones. I’m going to give these a try.

  53. Is it wrong to have more than one type of your cookies in the house at the same time? Just made your delicious sugar cookies last night and am off to the store to collect the loot for these. Ohhh how I love winter! (Ok….so we make alot in the summer also but who is counting) Thanks again for all the yumminess!

  54. […] Katie sent me cranberry white chocolate cookies that she adapted from Mel’s Oatmeal Chocolate Chip Cookies with Coconut: […]

  55. Megan says:

    Oh my goodness. These are amazing! Doubled the batch because I am taking them to a church function and I wanted to have some to freeze. I got over 100 out of the doubled batch. I added a little extra flour because cookies always spread for me and I added the coconut extract. Try it Mel. I love the flavor of coconut so I think it was a good addition, but I have never tried them without the extract. My first tray out of the oven was a little brown for my liking so I played around with temperatures and by the end, they were perfect…I found for me that I prefer them not on the silpat and not on convection. They just look better, didn’t flatten quite as much and just look prettier. The three out of the oven I tested pretty much taste the same, though. I am so happy to put this on my favorite cookie list. Thanks so much, Mel, for sharing your treasures!

  56. Mel says:

    Megan – I’ve never tried adding coconut extract. Let me know if you try it! I definitely don’t think it would ruin the cookies – it would probably enhance the coconut flavor. I love these cookies warm from the oven, cooled after a few hours and the next day (by the 3rd day they are a little crumbly). I haven’t really noticed when they fare the best (1st day versus 2nd day) because I love them either time!

  57. Megan says:

    Oh, and best tasting the day you bake them or the day after? Some cookies are better, I think, the next day….I would love to know how you like them best…

  58. Megan says:

    Mel, have you ever tried adding a little coconut extract? I love coconut and I used to make a recipe from allrecipes that was similar, but no oats, and I loved the addition of coconut extract. Have you ever had the coconut chocolate chip cookie from paradise bakery? Oh, it’s divine. I am making these this week and wanted your 2 cents on the extract. I can’t wait….not that I need more calories after Halloween.

  59. Mel says:

    Tara – I’ve used both with delicious results. Sweetened is a bit easier to find but I like the heartiness of the unsweetened. Of course it makes the cookies a tad less sweet but there is a plethora of sugar in the recipe to make up for it.

  60. Tara says:

    I can’t believe no one’s asked…sweetened or unsweetened coconut?

  61. Diana says:

    I made this today but replaced the coconut with toffee chips and toasted crushed pecans and they were amazing!

  62. Aaron Johnson says:

    Thanks! The cookies came out pretty flat, but they still taste super good! I really think the two different brown sugars make a big difference on flavor. I guess I could always refrigerate the dough after mixing too if my butter was too soft.
    Anyway, thanks for the help and your recipes are outta this world!

  63. Aaron Johnson says:

    So what kind of consistency am I looking for in this dough? I noticed that when I followed the directions it seemed wetter or stickier than most cookie doughs I’ve worked with before. They really flattened out as they cooked too, maybe my butter was too warm? Room temp in St George Utah can be near 80 even with A/C!

    • Mel says:

      Aaron – I’m guessing your butter might be too soft. The consistency of these cookies isn’t unique – it should be similar to a regular cookie dough. Stiff enough to roll into balls (leaving a slight residue on your hands) without being overfloured. The butter should be soft enough to gently press a finger into and leave a divot but if you are able to slide your finger through all the way to the counter through the stick of butter with no problem – well, the butter is probably too soft and can cause the cookies to flatten. If elevation is a factor (I have no idea what the elevation is in St. George), as in, high elevation, you might also try adding another 1/4 cup of flour to the dough. Hope that helps!

  64. Sarah says:

    Thanks Melanie. I know this comment is very late, but I’ve just started my first year of university! I just wanted to say that these cookies were amazing. It made a lot more than 2 dozen, so I just wrapped it up and put it in the freezer. My friend really appreciated it and her family enjoyed it as well. Plus my family was more than happy to help get rid of all the extra cookies. They ate it all in two days. 🙂

  65. […] of these ahead of time and keep in the freezer to take out for lunches as needed: muffins macaroons cookies granola […]

  66. Melanie says:

    Sarah – sorry for the delay in responding. I am just returning from vacation. But to answer your question, I use salted butter.

  67. Sarah says:

    I’m going to make these for my friend tomorrow since she’s been helping me lots lately. So hopefully they turn out well and she and her family enjoys them. Just a quick question, should I use salted or unsalted butter? Thanks!

  68. norniea says:

    Your blog is now my ‘go-to’ food site too. I am still discovering wonderful recipes like this one. I do have a suggestion that is helpful if I want to excercise a bit of control and not eat them all too quickly.
    **Here is a great tip I learned from my Mom; Mother of 12 grown children, always made (still does, actually) double batches of cookies. She makes dough ‘logs’ about 12 cookies worth, wraps them and puts them into freezer bags! I dont always have time or patience to bake a whole batch, so I slice off six or so for a quick treat!

  69. Joyce says:

    These are delicious! I love the flavor that the dark brown sugar adds. Plus, they’re super chocolately! I’m curious though…my cookies look much darker than the cookies in your picture. They almost look like I used whole wheat flour (which I didn’t) or a little cocoa powder (which I didn’t). They cooked perfectly and tasted so good. I was just curious about the color. What do you think? Oh, and I used exactly 1/2 cup of dark brown sugar. Maybe I packed too much into the measuring cup?

    • Mel says:

      Joyce – I’m glad you loved these! To be honest, I have no idea why they would have been so much darker, unless my picture is just deceiving. They turn out fairly dark when I make them, also.

  70. Katie says:

    This is a delicious recipe! I added white chocolate chips and craisins instead of the chocolate chips and it turned out great! Thanks so much for sharing such consistently great recipes.

  71. Sara says:

    Made these last night! Doubled it actually. I was at the oven for hours!! Now I have a bunch to share and freeze! Great recipe! We loved them!!!

  72. Carrie says:

    Making these late tonight for a cookie bake-off contest at work tomorrow (hoping your recipe brings me luck)! I read the posts above from Anonymous who mentioned her cookies didn’t spread out. Mine didn’t spread as much as I would’ve liked either. First, I thought it was an altitude thing, but now I think my butter was a bit on the cooler side of room temp. So, I really think that’s the trick because I measured my flour with the dip & sweep method. I will make sure my butter is softer next time, but let’s face it they smell and look delicious – we’re really splitting hairs at this point. Can’t wait until the first ones cool to try them. Thanks for all the great recipes! Oh, also wondering if you have any dry ingredient storage container tips aside from using the paper bags flour & sugar are sold in (possible blog idea?).

  73. Tomi Ann says:

    Holy guacamole, woman. These cookies are like crack, seriously. I’ve already eaten a week’s worth and I only just took the last batch out of the oven! Thank you for another AWESOME recipe!

  74. JaNae says:

    We LOVE these cookies. I have made them several times already! Thanks for sharing. I continue to enjoy EVERY recipe from your site.

  75. Jena says:

    Made these tonight and they came out great!
    I only used about 6oz of chcocolate chips, a teaspoon of baking powder instead of baking soda cuz i didnt have any and only used 1 1/2 cup of sugar.
    Next time i will plan ahead and make sure i have all the right stuff though. I’m sure they will turn out even better!

  76. ok – thanks! Love your site!

  77. Do you have a printable version for these???


  78. Kimiko says:

    I made these yesterday (in addition to the chicken gyros and soft wrap bread…I was busy in the kitchen yesterday!) and they are perfect!! I left out the coconut, only because I didn’t have any on hand and didn’t want to go to the store..but they were still delicious. The only thing I noticed, is that I ended up with A LOT more than 2 dozen..I had a little less than 4 dozen. Maybe I am making my cookies too small? But they seem average size to me. But thats just fine, because I can throw some in the freezer and I have plenty to eat over the next few weeks!

    • Mel says:

      Kimiko – yes, you were busy! I wish you could come be busy in MY kitchen for me! Glad you liked these cookies – and the end count is probably a result of size. I think I make my cookies overly large!

  79. Melanie says:

    Anonymous – I use my scale anytime a recipe states the ingredients in both cup measures and in weight. If it gives the option to weigh, I always weigh the ingredients. I’m sure you’ll still get a lot of use out of your scale!

  80. Julie says:

    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.

  81. Melanie says:

    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!

  82. Melanie says:

    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.

  83. Anonymous says:

    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

  84. Melanie says:

    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!

  85. Anonymous says:

    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 so thats all that matters but I’m determined to get them right the next time.


  86. Anonymous says:

    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!

  87. Melanie says:

    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.

  88. Anonymous says:

    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!


  89. Anonymous says:

    Good, b/c I bought the HUGE box at Costco by accident…thinking they were the quick oats!


  90. Melanie says:

    Lorie – yes, these taste best with the old-fashioned oats (in my opinion, at least).

  91. Anonymous says:

    Hi Melanie, so just to be clear, I need the old fashioned oats for these, is that correct?


  92. Melanie says:

    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.

  93. Amy says:

    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!

  94. Shelley in SC says:

    I’m making these cookies TODAY, and no one can stop me. Must have them!

  95. Melanie says:

    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!

  96. grace says:

    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. 🙂

  97. Jonelle Hughes says:

    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! 🙂

  98. Kewl Granny of Six says:

    I’ve never met a chocolate cookie I didn’t like so I can invite you but you might just get the crumbs.

  99. Julianne says:

    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.

  100. Leslie says:

    WOW..a favorite cookie. I dont think I could ever pin just one down!! These must be outstanding

  101. Jenn says:

    Mmmmm. Chewy with a little bit of crunch. Delicious.

  102. Kara says:

    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:)

  103. Queen B. says:

    I made these this weekend.
    They were an absolutle HIT.

  104. Tiffany says:

    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!!!

  105. houseofdrama says:

    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.

  106. Leisel says:

    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!

  107. Heidi says:

    These look great! These will be the next cookie I make.

  108. Mindy says:

    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. 🙂

  109. Melanie says:

    houseofdrama – I guess wonderfully bad is a good thing, right? Glad to know whole wheat flour worked great in the recipe. Thanks!

  110. Bunny says:

    These are definetly good looking cookies, and I bet they are seriuosly good! I’m bookmarking these!!

  111. Melanie says:

    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!

  112. SJ says:

    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!

  113. My Sister's Kitchen says:

    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.

  114. Chelsea says:

    Your blog is my most favorite food blog! We must have the same taste because everything you post, I print! Thanks!

  115. Melanie says:

    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!

  116. Melanie says:

    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!)

  117. Melanie says:

    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).

  118. Leigh Anne Wilkes says:

    Yum, yum – nothing better than a good chocolate chip cookie. I will be one of those people leaving the coconut out – thanks for sharing!

  119. Melanie says:

    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!

  120. Melanie says:

    Kara – glad you liked these and thanks for letting me know they still tasted great with the light brown sugar!

  121. Queen B. says:

    Dear My Kitchen Cafe,
    Please know that I used to be a and 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 🙂
    your biggest fan, ever.

  122. teresa says:

    I am a cookie fanatic too, so I’m not going to be able to resist making these for very long, they look amazing!

  123. Elissa says:

    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!

  124. Acai says:

    I love chewy cookies, they’re the best kind imo.

  125. Angie says:

    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!

  126. Samantha says:

    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!!

  127. Melanie says:

    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.

  128. Candace says:

    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.

  129. Melanie says:

    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!

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