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.
I made these into raisin cookies instead of chocolate chip (sorry, Mel!). My husband prefers raisins, but I know your chocolate chip cookie recipes are always an excellent starting point. I cut the sugars down to 1 cup total, switched the chocolate chips for raisins, and added cinnamon. Delicious!
My husband and kids LOVED these cookies…. husband couldn’t stop eating them. Thank you!!
Haha — just came to comment that your favorite cookie should definitely make the “best of” category! Just went there looking for this and then had to search. It’s so good! 🙂
These were a hit in my household! I originally made a batch to send to work with my bf during a particularly stressful week–he and his coworkers all went crazy over them, and this is now his favorite/most requested cookie. I don’t grind up the oats as we like a chunkier texture, but that’s just down to personal preference. They still stay nice and thick and chewy 🙂
These turn out consistently great every time, thanks so much!!
I can’t wait to try this recipe. I love coconut so combining it with a chocolate chip cookie recipe sounds perfect. My all time favorite cookie is America’s Test Kitchen Perfect Chocolate Chip Cookie. They have you brown the butter and use dark brown sugar so you get this nutty toffee taste that’s so yummy. Just try not to eat all the dough before actually making them into cookies.
Hi! Do you know how long these cookies will keep for in room temp? Thanks!!
About 1-2 days.
Made the cookies today… omg!! They are so good.. I think they are a rich tasting cookie.. I can only eat one in a setting..got 3 1/2 dozen nice size cookies from the recipe .
I have to agree, this is one great cookie! I made it for the first time today and love the chewy inside and ever so slightly crisped outside. I’ve frozen some of the dough for another time and gave half the batch to a friend. But that other half batch won’t last long!
OMG, these cookies are delicious! Was looking for something good to make while living the quarantine life and these did not disappoint! Crispy outside and gooey on the inside, and just enough salt to make you want to keep going back for more!
Thanks Mel, your recipes are always a huge hit!
Made these to bring to work and people couldn’t stop eating them (even the health nuts who only eat kale!). I failed to realize I only had about 1/2 cup of chocolate chips until it was too late, so I subbed in what I had…ended up being about a cup of toffee bits and a chopped up salted chocolate bar. Got lots of comments about people loving the toffee. Thanks for making me the favorite co-worker of the day 😉
how many calories is this? thanks
Its a cookie…who cares. You dont eat cookies if youre worried about calories.
Added espresso chips and it was a perfect recipe!
Best cookies I have ever made!!Cant make enough of them
Hands down, best cookie recipe ever!!! I am in love with these cookies! My only recommendation is to make triple batch. These do not last a day in our house! I have made hundreds of cookie recipes and this is by far, my favorite! I have made this recipe 4 times already, and everyone absolutely loves them!
Thank you so much, Jennifer! So happy you love them!
Wow, these are truly the best cookies! I used unsweetened coconut flakes and it’s the perfect chew without being too sweet. Love the saltiness of the cookie and the texture is crispy around the edges, chewy in the middle. Also, before baking I flattened the cookie dough between my palms a bit so they spread out more. Perfection!
We love these cookies. I really like to use toasted coconut,
Hey! This recipe is delicious! I love using the brown sugars instead of mixing in white sugar. Yum yum yum.
One question, would it mess up the cookies if I toasted the coconut before adding it?
That sounds like a delicious idea!
When you freeze cookie dough do you cook it at the same temp and for the same time??
Same temperature but I usually add a couple of minutes
I bake cookies on a regular basis, and I have a few recipes that are my go-to depending on what I’m after. Your recipe is seriously amazing. I hate changing a recipe and rating it based on those changes, however I had to change 1 thing: I used only light brown sugar (13oz) as it’s what I have on hand.
Thanks for a great recipe.
I used an ice cream scoop (because again, it’s what I have), so I had to cook for 16 minutes, as they were larger.
These cookies sound delicious and I’m ready to try them, but I’m wondering if you’ve ever added nuts to the recipe. I was thinking some pecans would be good.
Pecans would be a great addition and should work well in the recipe!
I’ve made these and loved them for years! Have you ever made them as a bar cookie??? Thanks for all your deliciousness!!!
I haven’t, but totally worth a try!
I made these tonight. I didn’t have enough flour so I combine 1/2 mixture of almond meal with dry ingredients and they turned out fine. also added walnuts. Great recipe!
I just made these and they are delicious! I only had a bag of triple chips – dark, milk and white mixed – and they are so good.
These oatmeal chocolate chip coconut cookies are SO GOOD. I took them to a party last night and by the time we came home, the huge container was empty (despite there being other cakes and desserts!) And several folks requested the recipe. Mel’s Kitchen Cafe is like my own personal Joy of Cooking. Thanks Mel!
You are so cute, Kathleen. Thank you! So happy you loved these!
Hello! I am looking forward to making these cookies, Can this cookie dough recipe be frozen for future baking? It is just myself and my husband at home now so many recipes I bake half and freeze the other half to bake at a later date. Thank you.
Yes, it works great frozen!
I made these at over 6,000 ft elevation and I had to add SO much extra flour to keep them from just melting all over the pan. Probably over a cup, in the end, of added flour. The flavor was so yummy, though, I want to try again. Do you think less butter in the first place might make it easier to keep them from being so flat?
I’ve heard that adding more flour is sometimes necessary for high altitude baking, so as long as the cookies still turned out chewy and delicious, adding extra flour shouldn’t be a problem!
I had the same problem! I’m at about 4300 ft above sea level and mine we’re super greasy and spread like crazy!! I added a few tablespoons after the first batch but that definitely wasn’t enough! Still tasty, but rather sad looking.
yummy recipe -I made 1/2 of batch recipe for 2 of us>>I
made as instructed took 12 min to bake and we loved them!
I have the same comment as a few others. My cookies stayed in a mound and did not flatten at all. I did not weigh my flour but measured accurately. I have been baking for 50 yrs.
Any other suggestions?
Sounds like even if the measurements seemed accurate, you may need a bit less flour, so maybe decrease by 1/4 to 1/3 cup next time and see how that goes!
Curious how these turn out if I substitute dark brown sugar with regular brown sugar (for a total of 1 3/4 cup brown sugar)? any issues in baking or taste?
You can totally do that, Kerri! The flavor is a little different (not quite as rich and dark).
Made this recipe two days in a row. So good and so much better than standard chocolate chip cookies. Thanks!
Yay, Corinne! So happy you are loving this recipe!
For those who might be looking for subs to make this dairy and egg free, I made them last night with 1 cup coconut oil instead of butter and flax eggs, and I’m happy to report it worked! Coconut oil melts faster than butter, so I did end up decreasing the heat to 325, and it was helpful to chill the dough for a bit. But they were amazing!!
Thanks for the report, Staci!
Just curious….is there a reason why the oats need to be blended? Is it to make a less chunky cookie? Or can you leave the oats whole and bake as is….?
It helps with the overall texture – if they are left whole, the cookies will probably flatten and spread quite a bit more.
Hello, these look a lot like a recipe I use. I can 1 minute oatmeal be substituted for old fashioned and is Demerara the dark brown s sugar you mean? I know some recipes cannot have old fashioned oats used as a swap out.
I love your recipes. Many are ones I grew up with but are now lost due to unfortunate circumstances. Some are ones I’ve been looking for but people refused to share. Well done..
You convinced me, I had to try them. I love them and they got rave reviews from the very few people I was willing to share them with. 😀
Haha. Thanks for letting me know, Veronica!
I loved these! I’m famous for ruining cookies around here. They’re never quite right, ha! Well these are perfect, chewy in the middle and a little crispy on the outside. The coconut is so good in them. I baked them for 12 minutes. Thank you for such a yummy recipe.
Thanks for letting me know, Stephanie! Glad they worked out!
Made these with rolled barley flakes as I am trying to find a new normal since oats have gotten such a bad report. Happy to say, they turned out great and can’t notice a difference! Thanks Mel, you are the cookie queen!!!
That’s awesome, Angela!
Well, I think I’m going to quit baking. On mother’s day I made your coconut cream pie bars and totally forgot ALL the sugar. They were still great though! I just made these for the first time today and guess what – yep forgot the 1 1/4C brown sugar! They’re still ok – but I knew something was off because they are nothing to rave about. I might need a few weeks break before I try baking again!
I have made this recipe so, so many times, and it is my favorite cookie too. I’ve made LOTS of cookies, but this is my fave! Glad we’re on the same page!
So happy to hear that, Kimberly!
I figured I owed it to myself to make Mel’s *FAVORITE* cookie (we love your choc chip & sugar cookies already.) These were the perfect Friday afternoon snack! I can see why you love them. Thanks Mel!
I’m so happy you tried them, Kathleen! Thanks for letting me know what you thought. 🙂
I notice as I get older the chocolate is staying with me longer than I’d like it too
But, nonetheless Mel you never disappoint !!!
Thank you from all the kids that run through my home during the warm months !!
Haha…thanks, Ann!
I LOVE these cookies and have been making them for years. Thank you for bringing them into my life! I almost always have these dough balls in my freezer. Just the other day, my 12 year old was going through my dessert recipe binder (boy after my own heart) and was laughing because I had three copies of “My Favorite Cookie.” He thought I had named them that because they are definitely MY favorite cookie, too.
PS Do you have the scraper for your Bosch? I just got it and used it for the first time last night and I feel like my life has changed.
I do, but I admit I haven’t used it much. I’ll give it a shot!
Ha, that made me laugh! Thanks for the smile and for loving these cookies as much as I do!
I have the same comment as a few others. My cookies stayed in a mound and did not flatten at all. I did not weigh my flour but measured accurately. I have been baking for 50 yrs.
Any other suggestions?
I’ve posted here before, and love, love, love , these cookies, but have a question about mailing this little wonders to my grandson on his mission. I want them to get there soft, and just as tasty as the day I made them. He is in country so that won’t be that big of a problem. I just know that after a few days these little lovelies do get hard. Any ideas?
Writing from Phoenix going to Billings, Montana.
Linda
Hi Linda, could you freeze the baked cookies and then put them in a food saver bag (frozen) and pull out all the air? (Or if you don’t have a food saver, this is my hack: put the frozen cookies in a ziplock bag and use a straw to suck out all the air).
I like to add a slice of bread in my bag of cookies to keep them soft (or even to soften accidentally over-baked cookies)!
Hi Linda, I have not sent these cookies, (they are WONDERFUL), but when my son was deployed overseas, I sent him cookies stacked in Pringles cans as part of his Christmas box. Of course, I first had to make them the right size but I filled each can with a different type of cookie, put a bit of tissue paper in the top so they wouldn’t move and wrapped each can with a different gift wrapping paper. (Just the sides so you can still use the lid. They were fresh, he loved them and he loved the presentation. Sorry I can’t post a photo here 🙂
Could you use quick oats?
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).
Yum. We just made a version of these with another recipe…but now I’ll HAVE to try this. It’s my fave too (outside of a really good gingersnap). One thing that really was fun was adding just a bit of coconut extract. 🙂
Does anybody have a good gluten free work around for these? I love your Monster Cookies Mel, but these sound excellent!
I’ve made many many gluten free cookies, many of which I’ve converted gf from my old recipes. I make my own blend from 2cups super fine brown rice flour, 2/3 cup potato starch and 1/3 tapioca starch. Xanthan veries recipe to recipe. For this one maybe3/4- 1 tsp. Can also purchase mixes that contain xanthan. Just thought this might help, Linda
So helpful – thanks, Linda!
i tried more than a handful of times in the past and even put them in my own private cookbook. they are amazing. you are not exaggerating. i love them. i will make them again. everyone should!
i cannot say i have a definite favorite but . . . chocolate and peanut butter are most often involved. i also love dorie greenspan’s world peace cookies, gingerbread cookies (especially Tartine’s . . . oh my!), my deceased grandmother’s cinnamon raisin cookies (recipe below), and the salted caramel almond bars (from bakeorbreak.com) and subsequent variations on shortbreads.
Cinnamon Raisin Cookies
Gertrude Carrie Wilson Lusby (1894–1983)
2 C sugar + plus extra for sprinkling
1 C shortening
2 beaten eggs
2 T buttermilk (or sour milk)
1 1/2 T cinnamon (yes, tablespoons)
1 t each ground nutmeg, baking soda, and salt
2 1/2 C (5.5 ounces) sifted flour
1 C raisins, ground in processor (or meat grinder!)
1 C nuts, chopped very fine
Cream shortening and sugar. Mix in eggs and milk, then the dry ingredients, and then the raisins and nuts. Roll cookie dough into balls, roll in sugar, and then flatten on the sheet and bake at 375 degrees F for six to eight minutes.
Love your lineup of favorite cookies, Karen!
OMG these sound amazing!! Must. Make. Immediately!
I’m allergic to coconut. Is the coconut a total deal breaker?
No…but you might want to replace it with something else so the cookies don’t flatten. Maybe unblended oats or toffee bits or something like that?
My mom has made a cookie recipe just like this for years. She calls hers “Farm cookies”. One of our favorites
Coconut, chocolate and oats? These sound right up my alley! …they sound a little similar to the Chocolate Chip Treasure Cookies on your site? …without the graham crumbs of course. Can’t wait to try them!
I have a weird question though. When you are using your Bosch to make cookies, do you use your beaters or cookie paddles to cream the butter? I use my mixer frequently for bread dough, but have only used it a time or 2 for cookies. When I have, the butter just seems to sit on the bottom and not get mixed very well with the paddles. I’m wondering if you use the beaters and then switch?
Thanks so much for your help! You’re the best, and a definite household name around here! In case you didn’t know, we’re basically best friends!
Hey Tracey, I use the cookie paddles start to finish with cookies. But I agree, the Bosch is so huge that with single batches, sometimes the butter doesn’t incorporate all that well until other ingredients are added. Which is why my default is to usually double all cookie recipes in the Bosch. Haha. In seriousness, though, I just scrape the bottom every so often and usually by the time I’ve added the sugars and egg(s), it’s mixing pretty well.
I’ve made this cookie recipe for years and it is hands down the favorite homemade cookie in my family. They are great warm out of the oven, but even better the next day. My kids request these cookies often. They disappear quickly so make a double recipe!
Ooh, I do want to try these! This isn’t helping my “trying to eat better” behavior. My all time favorite cookie is a basic chocolate chip cookie. The most soft, chewy, fluffy cookies ever! Everybody loves them whenever we bring them anywhere. Oh, and I used to not like chocolate chip cookies until I had these. But I have to use milk chocolate chips for sure. A good quality kind makes them even better. Try them. You won’t be sorry.
INGREDIENTS
1/2 cup Brown sugar
1 cup sugar
1 cup butter
1 egg
1 tsp vanilla
2 tbsp milk
3 cups flour
1 tsp cream of tartar
2 tsp baking soda
1/2 tsp salt
1 package milk chocolate chips
DIRECTIONS
Mix together brown sugar, sugar and butter. Add 1 egg, vanilla and milk and mix together. Add flour, cream of tartar, baking soda, and salt. Mix well and add chocolate chips. Bake at 350 degrees for 10 minutes.