Oatmeal-Dark Chocolate Chip & Coconut Cookies

Name: Oatmeal-Dark Chocolate Chip & Coconut Cookies
Prep time: 15 min
Cook time: 14 min
Total time: 35 min
Yield: 24
Ingredients: 1 cup unsalted butter, softened but still cool; 1 cup granulated sugar; 1 cup light brown sugar; 2 large 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 GLPRb363cb6136a92a

Dessert

35 min

327 cal

Servings: 24

Oven

SNAP eligible

Chewy and satisfying cookies loaded with old-fashioned oats, rich dark chocolate chips, and sweet shredded coconut. These treats strike the perfect balance between crispy edges and soft, tender centers. Baked until golden brown around the perimeter while maintaining a delightfully doughy middle, they're perfect for snacking or sharing.

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Ingredients

1 cup unsalted butter, softened but still cool

1 cup granulated sugar

1 cup light brown sugar

2 large 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 one oven rack in the lower third and another in the middle. Line two baking sheets with parchment paper and set aside.
In a small bowl, whisk together the all-purpose flour, baking powder, and salt. Set this dry mixture aside.
In a large mixing bowl, beat the softened butter with the granulated sugar and light brown sugar on medium speed for about 3 minutes until the mixture is noticeably lighter in color and fluffy in texture. Add the eggs one at a time, beating well after each addition to incorporate fully. Then mix in the vanilla extract until combined.
Using a wooden spoon or large rubber spatula, gently fold the reserved flour mixture into the butter and sugar mixture until just combined. Then fold in the old-fashioned rolled oats, dark chocolate chips, and sweetened shredded coconut until evenly distributed throughout the dough.
Using two heaping tablespoons for each cookie, roll the dough into balls and place them on the prepared baking sheets, spacing them at least 2 inches apart to allow room for spreading.
Bake for 12 to 14 minutes, rotating the baking sheets from front to back and top to bottom at the halfway mark. The cookies are done when the edges are golden brown but the centers remain pale and slightly underbaked. Remove from the oven and let the cookies cool on the baking sheets for 2 minutes, then transfer them to a wire cooling rack to cool completely 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 stocked at every major Charlotte chain—butter, sugars, eggs, vanilla, flour, baking powder, salt, oats, dark chocolate chips, and shredded coconut are pantry basics nowhere costs more than a dollar or two across Harris Teeter, Kroger, Publix, ALDI, Walmart, or Food Lion. At roughly 35 cents per cookie, this is genuinely cheap. The stated 35 minutes is honest: ten minutes prep and mixing, then 25 minutes in the oven across two batches, which means no hidden assembly time. These cookies reheat beautifully (warm them five seconds in the microwave or ten minutes low in the oven) and freeze for weeks, making them ideal for a family with irregular schedules or unexpected guests.