Chocolate Chunk Oatmeal Coconut Cookies Recipe

Name: Chocolate Chunk Oatmeal Coconut Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 sticks (1 cup) unsalted butter, softened; 1 cup packed brown sugar; 6 tablespoons granulated sugar; 2 large eggs; 1 1/2 teaspoons vanilla; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup all-purpose flour; 2 1/4 cups old-fashioned oats; 1 1/2 cups packaged finely shredded unsweetened coconut; 12 oz semisweet or bittersweet chocolate (not unsweetened), cut into 1/2-inch chunks (about 2 cups); 3/4 cup almonds with skins (4 oz), toasted, cooled, and chopped

Servings: persons

2 sticks (1 cup) unsalted butter, softened
1 cup packed brown sugar
6 tablespoons granulated sugar
2 large eggs
1 1/2 teaspoons vanilla
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup all-purpose flour
2 1/4 cups old-fashioned oats
1 1/2 cups packaged finely shredded unsweetened coconut
12 oz semisweet or bittersweet chocolate (not unsweetened), cut into 1/2-inch chunks (about 2 cups)
3/4 cup almonds with skins (4 oz), toasted, cooled, and chopped

1
Preheat oven to 375F.
2
Beat together butter and sugars in a bowl with an electric mixer at high speed until fluffy.
3
Add eggs and beat until just blended, then beat in vanilla, baking soda, and salt.
4
Add flour and mix at low speed until just blended.
5
Stir in oats, coconut, chocolate, and almonds.
6
Arrange 1/4-cup mounds of cookie dough about 3 inches apart on 2 lightly buttered large baking sheets (about 8 cookies per sheet), then gently pat down each mound to about 1/2 inch thick.
7
Bake in upper and lower thirds of oven, switching position and rotating pans halfway through baking, until golden, 15 to 18 minutes total.
8
Cool cookies on sheets 1 minute, then transfer with a spatula to racks to cool completely.
9
Make more cookies in same manner.

1704

kcal

Calories

Fat

191

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 sticks (1 cup) unsalted butter, softened, 1 cup packed brown sugar, 6 tablespoons granulated sugar, 2 large eggs, and more.

Yes, Chocolate Chunk Oatmeal Coconut Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Chunk Oatmeal Coconut Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions