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Here’s a rich, chewy, and utterly irresistible recipe for Chocolate Chunk Oatmeal Coconut Cookies 🍫🥥 — a perfect combination of gooey chocolate, hearty oats, and tropical coconut, all packed into one delightful bite!
🍪 Chocolate Chunk Oatmeal Coconut Cookies
📋 Ingredients (Makes ~24 cookies):
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1 cup (2 sticks) unsalted butter, softened
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1 cup brown sugar, packed
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½ cup granulated sugar
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2 large eggs
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1½ tsp vanilla extract
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1¼ cups all-purpose flour
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½ tsp baking soda
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½ tsp baking powder
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½ tsp salt
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2 cups old-fashioned rolled oats
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1½ cups sweetened shredded coconut
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1½ cups chocolate chunks (or chips — semi-sweet or dark work great)
👩🍳 Instructions:
1. Preheat Oven:
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Preheat to 350°F (175°C).
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Line baking sheets with parchment paper or silicone baking mats.
2. Cream Butter & Sugars:
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In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
3. Add Wet Ingredients:
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Beat in the eggs one at a time.
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Add vanilla and mix until smooth.
4. Mix Dry Ingredients:
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In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
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Gradually add dry mixture to the wet mixture.
5. Fold in the Good Stuff:
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Stir in the oats, coconut, and chocolate chunks until evenly distributed.
6. Scoop and Bake:
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Drop dough by rounded tablespoonfuls (or use a cookie scoop) onto prepared baking sheets, spaced about 2 inches apart.
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Bake for 10–12 minutes, or until the edges are golden and centers are just set.
7. Cool:
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Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
✅ Tips:
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Want them extra chewy? Slightly underbake and let them finish on the sheet.
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Add chopped pecans or walnuts for crunch.
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Use dark chocolate chunks for a deeper flavor, or mix in white chocolate for a twist.
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Store in an airtight container at room temp for up to 5 days — or freeze for longer.
Would you like a gluten-free or eggless version of this cookie too? I can whip that up for you!