I bake cookies at least three times a week. Yes, I have an addiction. I don’t eat all of the cookies, but of course I have to sample them. We share cookies with our friends, neighbors, and I like to stick some in the freezer for a rainy day. I have a few go-to cookie recipes that I always bake, but I really enjoy trying new recipes. When I saw Little Yellow Kitchen’s recipe for Coconut Oatmeal Chocolate Chip Cookies pop up on Tasty Kitchen, I immediately new it was going to be a cookie baking day.

The recipe is inspired by How Sweet It Is and Cooks Illustrated, so it comes with an impressive pedigree. Coconut, oatmeal, cocoa, and chocolate chips—these cookies are loaded with lots of goodies. The cookies also have coconut oil in them, one of my new obsessions. I love using it in baked goods, especially cookies. 

Let’s get started! To make the cookies you will need the following ingredients: flour, cocoa powder, baking soda, baking powder, salt, butter, coconut oil, granulated sugar, light brown sugar, an egg, vanilla extract, shredded coconut, rolled oats, and semi-sweet chocolate chips. You know these cookies are going to be good just by the ingredient list! 

In a large bowl, combine flour, cocoa powder, baking soda, baking powder, and salt.

Whisk dry ingredients together and set aside. 

Using an electric mixer, cream together the butter, coconut oil, and sugars.

Scrape down the sides of the bowl with a spatula. 

Add the egg and vanilla extract and mix to combine. 

On low speed, gradually add the flour and cocoa mixture. Mix until incorporated. Then mix in the shredded coconut and oats. 

Fold in the chocolate chips. The dough will be thick. 

Form into dough balls about the size of a heaping tablespoon and place on a lined-baking sheet. Bake at 350ºF for 11 minutes.

Remove from oven and let cool for about 2 minutes on the baking sheet, then remove and place on a cooling rack.

Eat and enjoy! 

These cookies have it all! I love the double dose of chocolate from the cocoa powder and chocolate chips. The coconut flavor isn’t too strong. It is more of a background flavor to the rest of the ingredients, which is nice. I also love the thick and hearty texture the oatmeal and shredded coconut add. I know I said I like to bake a variety of cookie recipes, but I think these Coconut Oatmeal Chocolate Chip Cookies are going to have to be a staple in my kitchen. I am already craving them. Good thing I tucked a few away in the freezer. I better go find them! 

Thanks Chrissy or sharing this incredible cookie recipe. Coconut and chocolate lovers will go crazy for these cookies! And make sure you visit From the Little Yellow Kitchen. Chrissy and Lauren are always cooking and baking up something good! 

Printable Recipe

Coconut Oatmeal Chocolate Chip Cookies

by LittleYellowKitchen on April 26, 2012 in Cookies, Desserts April 26, 2012 CookiesDesserts

See post on LittleYellowKitchen’s site!

4.80 Mitt(s) 5 Rating(s)

Prep Time: 10 mins

Cook Time: 11 mins

Difficulty: Easy

Servings: 36

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Description

These chocolatey-coconut delights are perfectly chewy and delicious. Beware, they will disappear from the cookie jar in a day, tops.

Ingredients

• 1-¼ cup All-purpose Flour
• ¼ cups (Rounded) Cocoa Powder, Unsweetened
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• ⅛ teaspoons Salt
• 6 Tablespoons Unsalted Butter, Room Temperature
• 3 Tablespoons Coconut Oil
• ½ cups Granulated Sugar
• ½ cups Light Brown Sugar, Packed
• 1 whole Large Egg
• 1-½ teaspoon Pure Vanilla
• 1 cup Shredded Coconut (unsweetened)
• 1 cup Old Fashioned Rolled Oats
• 1 cup Semi-Sweet Chocolate Chips

Preparation Instructions

Combine flour, cocoa powder, baking soda, baking powder, and salt; set aside.

In an electric mixer, cream together the butter, coconut oil, and sugars. Scrape down the sides and then add the egg and vanilla; mix to combine. On a low speed, gradually add the flour and cocoa mixture, until incorporated. Add the shredded coconut and oats and mix. Add chocolate chips and mix until just folded in. The dough will be pretty solid. Form into balls about the size of a heaping tablespoon and place on a lined-baking sheet (with a Silpat or parchment paper).

Bake at 350ºF for 11 minutes. Remove from oven and let cool for about 2 minutes more on the sheet, then remove and place on a cooling rack, or on an opened brown paper bag. Eat to your heart’s content. They are delicious!

(Recipe inspired by How Sweet It Is.)

 
 
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Maria and her husband Josh (who she affectionately refers to as her “dough boy”) blog at Two Peas and Their Pod. They’ve been featured on Saveur, Eatocracy, Gourmet Live, Glamour, and the Los Angeles Times, to name just a few. They’d also just recently added a little pea to their pod. We’re so glad to have them here!