Oatmeal-Dark Chocolate Chip & Coconut Cookies

Name: Oatmeal-Dark Chocolate Chip & Coconut Cookies
Prep time: 10 min
Cook time: 14 min
Total time: 35 min
Yield: 24
Ingredients: ½ cup unsalted butter, softened but still cool; 1 cup granulated sugar; 1 cup light brown sugar; 2 eggs; 2 teaspoons vanilla extract; 1½ cups all-purpose flour; ½ teaspoon baking powder; ½ teaspoon salt; 3 cups old-fashioned rolled oats; 1½ cups dark chocolate chips; ½ cup sweetened shredded coconut

Recipe GLPR090cb32dc02457

Dessert

35 min

295 cal

Servings: 24

Oven

SNAP eligible

Chewy and satisfying cookies loaded with rolled oats, dark chocolate chips, and toasted coconut. These treats combine wholesome oats with decadent dark chocolate and tropical coconut for a balanced cookie that's perfect with coffee or tea.

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Ingredients

½ cup unsalted butter, softened but still cool

1 cup granulated sugar

1 cup light brown sugar

2 eggs

2 teaspoons vanilla extract

1½ cups all-purpose flour

½ teaspoon baking powder

½ teaspoon salt

3 cups old-fashioned rolled oats

1½ cups dark chocolate chips

½ cup sweetened shredded coconut

Directions

Preheat your oven to 350°F. Position the oven racks to the lower and middle settings. Line two baking sheets with parchment paper and set aside.
In a small bowl, whisk together the flour, baking powder, and salt until well combined. Set this dry mixture aside.
In a large mixing bowl, cream the softened butter with the granulated sugar and brown sugar on medium speed for about 3 minutes, until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and mix until fully incorporated.
Using a wooden spoon or large rubber spatula, stir the dry flour mixture into the butter mixture until just combined. Fold in the rolled oats, dark chocolate chips, and shredded coconut until evenly distributed throughout the dough.
Scoop the dough using 2 heaping tablespoons per cookie, roll into balls, and place them on the prepared baking sheets, spacing them at least 2 inches apart.
Bake for 12 to 14 minutes, until the edges of the cookies are golden brown but the centers remain pale. Halfway through baking, rotate the baking sheets from front to back and top to bottom for even browning.
Remove the cookies from the oven and let them cool on the baking sheets for 2 minutes. Transfer them to a wire cooling rack and allow them to cool for at least 30 minutes before serving. Store cooled cookies in an airtight container at room temperature for up to 5 days.

Comments

Grocery List Plus Editorial Staff4.5

Every ingredient is a standard supermarket staple at any Charlotte grocery chain—butter, sugars, eggs, vanilla, flour, oats, chocolate chips, and coconut are in the baking aisle of Harris Teeter, Food Lion, Publix, Walmart, ALDI, or Kroger with no special trip required. The cost per serving is low, roughly $0.40–0.50 per cookie depending on chocolate chip and coconut quality, making this economical for a batch of 24. The stated 35 minutes is honest: about 10–12 minutes to cream butter and sugar, mix in eggs and dry ingredients, 5 minutes to stir in oats and mix-ins, and 12–15 minutes in the oven. These cookies are straightforward, require no constant attention during baking, reheat well in a low oven, and are ideal for lunches or a standing snack.