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: 1 cup unsalted butter, softened; 1 cup packed brown sugar; 6 tablespoons granulated sugar; 2 large eggs; 1 ½ teaspoons vanilla; ½ teaspoon baking soda; ½ teaspoon salt; 1 cup all-purpose flour; 2 ¼ cups old fashioned oats; 1 ½ cups packaged finely shredded unsweetened coconut; 12 ounces semisweet chocolate (not unsweetened) or 12 ounces bittersweet chocolate, cut into 1/2-inch chunks (not unsweetened); ¾ cup almonds, with skins toasted, cooled, and chopped (4 oz)

Servings: persons

1 cup unsalted butter, softened
1 cup packed brown sugar
6 tablespoons granulated sugar
2 large eggs
1 ½ teaspoons vanilla
½ teaspoon baking soda
½ teaspoon salt
1 cup all-purpose flour
2 ¼ cups old fashioned oats
1 ½ cups packaged finely shredded unsweetened coconut
12 ounces semisweet chocolate (not unsweetened) or 12 ounces bittersweet chocolate, cut into 1/2-inch chunks (not unsweetened)
¾ cup almonds, with skins toasted, cooled, and chopped (4 oz)

1
Preheat oven to 375F (I use 350).
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(I use parchment) 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.
10
Notes: You can substitute packaged chocolate chunks instead of cutting up chocolate yourself.
11
Toast nuts in a shallow baking pan in a 350F oven until golden, 5 to 10 minutes.

1706

kcal

Calories

Fat

191

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 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.

Chocolate Chunk Oatmeal Coconut Cookies

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