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.

Soft and chewy oatmeal chocolate chip coconut cookies on sheet pan with parchment paper.

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).

Stack of soft and chewy oatmeal chocolate chip coconut cookies with the top one broken in half.

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. 

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. 

Oatmeal and dry ingredients in blender for cookies.

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.

Collage of cookie dough being made with dry ingredients and chocolate chips added in.

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. 

Stack of soft and chewy oatmeal chocolate chip coconut cookies.

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

How long will these cookies keep at room temperature?

About 1-2 days.

How do you bake the cookies from frozen dough?

I bake them at the same temperature, but add a few minutes.

Can I use quick oats instead?

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).

Can I leave out the coconut?

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).

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Stack of soft and chewy oatmeal chocolate chip coconut cookies with the top one broken in half.

Chewy Oatmeal Chocolate Chip Coconut Cookies {My Favorite Cookie}

4.69 stars (292 ratings)


  • 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


  • 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.


Cookies: if your cookies are flattening more than you like, increase the oven temperature to 375 degrees or use convection setting if your oven has it (325 degrees).
Calories: 155kcal, Carbohydrates: 25g, Protein: 2g, Fat: 5g, Cholesterol: 10mg, Sodium: 100mg, Fiber: 1g, Sugar: 15g

Recipe Source: from Mel’s Kitchen Cafe
Recipe originally published April 2009; updated May 2019 with new photos, recipe notes, weight measures and commentary.

Top view of a rectangular white platter of chocolate chip cookes.