Crispy and Chewy Oat, Chocolate, and Coconut Cookies
A Family Favorite Cookie Recipe
These delicious oats, chocolate chip, and coconut cookies combine everything you love in a homemade treat: crispy edges, a soft and chewy center, a deep buttery flavor, and the perfect amount of sweetness. They are simple to prepare, use basic pantry ingredients, and bake beautifully every time. Whether you enjoy them warm from the oven or store them for later, these cookies always hit the spot.
This recipe also freezes well and is ideal for lunch boxes, coffee breaks, or sharing with friends and family.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon vinegar
Dry Ingredients
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups rolled oats
Mix-Ins
- 1 cup semi-sweet chocolate chips
- 1 cup shredded sweetened coconut
Instructions
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper and set aside.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This step helps create the perfect cookie texture.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and vinegar until fully combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add the dry ingredients to the wet mixture, mixing until just incorporated. Do not overmix, as this can make the cookies dense.
- Fold in the rolled oats, chocolate chips, and shredded coconut until evenly distributed throughout the dough.
- Scoop the dough using a cookie scoop or tablespoon and place the portions on the prepared baking sheets, leaving enough space for the cookies to spread slightly during baking.
- Bake for 10 to 12 minutes or until the edges are lightly golden but the centers remain soft. The cookies will continue to firm up as they cool.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Tips for Perfect Cookies
- For extra-chewy cookies, slightly underbake them and let them finish setting on the baking sheet.
- To freeze the dough, scoop individual portions and freeze them on a tray before storing them in a sealed bag. Bake directly from frozen, adding 1 extra minute to the baking time.
- For a richer flavor, lightly toast the coconut before adding it to the batter.