My all time favorite cookies have to be these oatmeal chocolate chip cookies. They are so addictive, I have to give them away or hide them from myself. 
Grandma gave me this recipe many years ago when I got married and it has been my go-to recipe ever since.
Grandma's Coconut Oatmeal Chocolate Chip Cookie Recipe
This oatmeal cookie recipe makes a pretty big batch, but no worries! The dough freezes really well. Shaping the dough into logs before freezing makes it easy to cut slices and throw them on a cookie sheet for fast and easy cookies any time. Extra vanilla and a larger proportion of brown sugar give them a rich taste while not being overly sweet. We’ve been known to eat them for breakfast (I know! I know! But they have oatmeal in them and that makes them healthy, right?!)
The Not-So-Secret Ingredient ~ Coconut
The secret ingredient that’s not very secret is the coconut. If you aren’t a coconut fan. I feel your pain. I’m not either. I don’t really like coconut–coconut oil, coconut milk, or really any form of coconut.
But hear me out on this one. The coconut in these oatmeal chocolate chip cookies gives them a wonderful chewy texture without being wet. There is a hint of coconut flavor, but it’s very mild and hardly noticeable. I’ve tried this recipe without the coconut, and I promise you, it makes a big difference.
Oatmeal Chocolate Chip Cookies
Ingredients
- 1 cup butter softened
- 1 1/4 cup brown sugar
- 1/2 cup sugar
- 2 eggs
- 2 Tbsp milk
- 2 tsp vanilla
- 1 3/4 cup flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3 cups rolled oats
- 2 cups chocolate chips
- 1 cup shredded coconut
Instructions
- Preheat oven to 375.
- Cream butter and sugars until smooth.
- Beat in eggs, one at a time. Stir in milk & vanilla.
- In a separate bowl, combine flour, soda, and salt.
- Stir flour mixture into wet mixture until blended.
- Stir in oats, coconut, and chocolate chips. Mixture will be very thick.
- Refrigerate 1 hour (optional). Can be refrigerated overnight or shaped into logs and frozen.
- Using a tablespoon or teaspoon (depending on desired cookie size), drop dough on to cookie sheet.
- Bake 8-10 minutes. Cookies will stay more moist if you remove them from the oven while still a tad underdone looking. They will continue to harden up as they cool.
Notes
Keep Your Cookies Soft
If like me you enjoy cookies that are chewy and soft, try this tip!
Put your cookies in an airtight container before they have completely cooled. Don’t put them in piping hot right out of the oven as that might add in too much moisture, make them difficult to handle, or worse– melt your container (if it’s plastic). But wrapping them up while still a little warm will help them retain that coveted chewy texture.
If you end up giving these cookies a try, let me know what you think and how they turned out for you! ❤
2 Comments
Lucy Mae
Those cookies look delicious!!! Tried the recipe and they turned out wonderfully! Can’t wait for your next post
🙂
Selah
Tried this recipe too, and loved it! I’m not really a big coconut fan either but you can barely taste it. Definitely a make-again!