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
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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.
This is the only chocolate chip cookie worth making in my opinion. The BEST texture and flavor combo EVER!!!
Glad you love them, Emilee!
Ok will try since your fave BUT the almond joy cookies are THE ONES in my house hehe.
Oh yes, those are definitely delicious!
I am sad to say that I very much suck at these cookies – made them 4 times and each time they are hard little mounds and dry – can’t make them look like the picture ? Am wondering if I just figured out the problem – I know to not use quick oats – and our store said that ‘large flaked oats’ are the same as ‘old fashioned oats’ which they didn’t stock. BUT- just saw a small tube of ‘old fashioned oats’ in another store and will try again. Are ‘large flaked oats’ the same as ‘old fashioned?’’. Am DETERMINED to master these!
We can figure this out, Rachel! Quick question, are you using a kitchen scale? Not mandatory, but it could help figure out the issue. If they aren’t flattening at all, back off on the flour a bit. It could be that you and I measure flour differently and you might be getting more flour in the measuring cup than I do. That’s the biggest culprit to cookies not flattening (especially if they are dry, too).
I don’t have a scale – but am going to get
one immediately ! Am also going to
try the oats with the name ‘old fashioned’ on the tin instead of ‘large
flakes’. Am going to master these
if it kills me! Every one of your recipes always works out so I have to figure
this out!
I just made these as well and mine stayed in little mounds too.. did not flatten at all. I did not have parchment paper to use. I only made one sheet full as I didn’t want to waste the batter. Wonder what I did wrong…
How do you measure your flour, Jen? Sounds like the dough was overfloured a little, so try measuring a bit lighter next time and I bet that will make a big difference.
Funny, I was just looking at this recipe last night but made your favorite chocolate chip cookies instead. My grandsons loved them. These will have to be next!!
These sound amazing and I can’t believe I haven’t tried them yet!
I just made these for the first time and wow I love them! Can you pretty please add weights for the dry ingredients? Thank you Mel!
Yep! I will when I update the recipe with new photos (really soon!)
I have made some small tweaks to this recipe to make it a little lower in sugar and carbs, and it comes out really good.
5.2oz of Dark 72% cacao chocolate instead of semi-sweet chips
2 cups of flour instead of 2 1/4 cups
1 cup of light brown sugar instead of 1 1/4 cups
Small tweaks, but that allows a yield of 42 cookies, 102 calories each, 4g fat, 14g carb, 7g sugar, and 2g of protein. For a delicious cookie with no fake ingredients that doesn’t compromise on taste, this is on the top of my list. I have this recipe along with 2 others that I use every week. Thank you for sharing!
I think I made these a long time ago and forgot about them, but wow! They’re amazing! My daughter and I had a craving to make treats yesterday. Because we’ve learned they turn out better with exact weights, for anyone else wondering (and my own future reference), these are the weights, which we determined by converting from other Mel recipes.
3.8 oz old fashioned oats
11.25 oz. flour
13.1 oz brown sugar (I didn’t have both light and dark, so I combined the 2 sugar measurements; don’t use this if doing both types)
Coconut: we couldn’t find a weight for coconut on Mel’s site, and online the weights for 1 cup varied widely. Take your best guess.
For the record, the cookies were AMAZING. As in, dangerous to keep around. Thanks for another winner!
Glad you love these, Alicia – and thanks for the weight measures. It’s about time I updated this recipe with that info! (And probably new pictures too).
Hello! I’ve just read some of the comments below, and you mentioned using sweetened shredded coconut. I bought unsweetened, and I’m baking them this evening. Do you think the unsweetened will work, or should I add something? Or just go back to the store for the sweetened stuff?
Thanks!
Yes, unsweetened will work just fine!
These are soooo wonderful. We stumbled upon a variation that is fantastic if you need a coconut substitution. Heath toffee bits are perfection in this recipe. They add that bit of crunch similar to coconut and the toffee is wonderful with the oats and brown sugar and everything. Thanks for a great recipe!
Dear Mel,
I would love to try this recipe (as I’ve tried so many of your recipes before and all of them turned out great!) BUT my son hates coconut. I know, I could just make other cookies (like your favorite chocolate chip cookies or the s’mores cookies – they are great!) but I trust your judgement: If these are your favorite cookies, they will be the greatest!
So – can I just skip the coconut and try them as coconut-free coconut cookies? Or will this destroy the whole work of art?
Thank you for your answer!
Hi Anna – I think leaving out the coconut will probably work…the flavor will be different but still yummy. However, they may flatten because the coconut is missing so you might want to up the oats just a bit. Good luck if you try them!
Thanks for your advice. Meanwhile I’ve considered to replace the the coconut with grounded almonds. I will try the recipe on the weekend (first things first: today I’ll try the new toffee cookie recipe and I will end up with 200 pounds at Christmas!) and let you know!
So how did the recipe work out for you with the almonds. I’m thinking I may try it subbing walnuts for the coconut.
These were so good! I’m not a great baker but even I was able to handle this amazing recipe. I found myself eating them and had to give hem to neighbors in an effort to not pack on the ponds. I think these would also be good with raisins or dried cranberries added. Thanks for the recipe.
Two things about this recipe. One it’s become my favorite cookie recipe and have made it lots of time since you posted a while back. My problem is if we don’t eat them right up like in a day or so, they start to get hard and that’s not how my hubby likes them. While eating a bunch of cookies would be nice, my hips won’t take it for very long and I like to have a treat last a little longer than a few days if possible.
Any suggestions on how to get these to last longer. (Tupperware hasn’t work either)
My girlfriend loves this recipe also and has made these too!
Hey Linda, I always freeze the baked and cooled cookies! They defrost great and are almost as good as fresh.
I store my cookies in a Tupperware with a slice of bread. Works like a charm. Throwaway the bread when the cookies are gone.
Hi! I’m sorry if this sounds dumb but what type of coconut do you use? I have desiccated coconut and coconut flakes. I assume you don’t use coconut oil nor coconut milk for this recipe. Thanks!
Hi Joanna, I use unsweetened or sweetened shredded coconut.
Hey Mel. You have been my go to for all recipes for about 5 or 6 years now. Thanks for all you do!
I can’t believe that I haven’t tried this recipe yet, but I do have a question (it may be a silly one). After you beat the butter, it says “add” the other ingredients; to clarify – I do not need to “beat” anything but the butter, correct? Do I just hand mix everything else? Or do I hand mix the butter too?
It may be a silly question, but I am very “by the book” and have a very hard time “winging it.” Thank you!
Hey Rayna – after I add the other ingredients, I mix on low (if I’m using a handheld electric mixer or using a stand mixer). You could also use a wooden spoon. Does that help?
These cookies are delicious! Even when you run out of AP flour so have to use almost half white whole wheat. And when you only have half a bag of mini chocolate chips! I’m not the biggest coconut fan (texture thing) so I used 3/4 of a cup and I felt it was just right. Next time I might add some chopped walnuts because I’m crazy like that.
Amazing recipe
Delicious, love the oatmeal flavour, but the texture is more like a regular chocolate chip cookie.
So so good! I only had light brown sugar, so I added about 1/2 tablespoon (eyeballed it) of molasses to try and mimic dark brown. Absolutely delicious! Thanks!
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!
I’m so happy you love these, because they continue to be one of my favorite cookies ever!
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. Think of an Almond Joy candy bar in a cookie.
These are amazing!
Can I convert this into a bar cookie somehow to save on baking time?? My husband and I lovvvvvvve these, and I am looking for a shortcut!
I haven’t tried that, Ann-Marie – but it should work pretty well!
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!
Haha, you are so cute!
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??
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.
Hi there DEBC 😉 We’re you able to get it right at altitude? If so, could you share what you did and what your altitude is? Mine is 6700. It is always tricky to get it right!! 🙂 Thx!
These cookies are AH-MAZING!!! My daughter requested them for her birthday instead of cake!!!
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.
Oops – I mean they turned out the size of a silver dollar or just slightly bigger.
Love the idea of mini cookies, Trisha!
As someone on the geezer side of life, a 2″ cookie is what used to be a normal-sized cookie. Just sayin’
did you use dessicated coconut?
I usually use sweetened, shredded coconut.
Hi Mel, I’m going to make these cookies. I was wondering how many cookies are in 1 batch
Depends on the size but probably right around 2-3 dozen.
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!)
I love this!
Will it make too big a difference if I use all light brown sugar?
You can definitely do that – the cookies will be just a little lighter in flavor and chewiness.
These cookies are awesome! The oats and coconut are a great combo!
Hello! Is it coconut oil or coconut flakes? Thanks
Shredded coconut.
Hi Mel,
How did your cookies flatten? Mine are mounds. How large did you roll the balls of dough? Thanks.
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.
This recipe calls for oatmeal. Do you actually mean oatmeal or oats?
Good question – it’s oats. I’ll change it so it isn’t confusing.
Yum! Definitely better than regular chocolate chip cookies.
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!
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.
I haven’t – but it’s definitely worth a try!
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
Sorry Mel…..I should have clarified, eg. 1 cup of flour is 120 grams.
thanks Mel
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!
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!!
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.
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.
They aren’t meant to be like a classic oatmeal cookie – the blended oats give flavor but a smoother texture.
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!! 😉
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.
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!!! 🙂
Wonderful!! A staple around our house for school lunches. Thanks for another amazing recipe!!
Just found you and made these today..We love them..keepers..thank you..
Highly addictive:-)
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?
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).
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: http://www.kingarthurflour.com/recipes/ranger-cookies-recipe
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
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.
I did the same thing put my cookie dough in the fridge.
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?
Valerie – These Classic Oatmeal Chocolate Chip Cookies would be a good fit for raisins (and possibly a touch of cinnamon). Good luck!