These oatmeal coconut chocolate chip cookies are soft, chewy, and loaded with sweet coconut and melty chocolate chips. Perfect for satisfying any cookie craving!

Oatmeal coconut chocolate chip cookies on a countertop, showing melty chocolate and toasted coconut.

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Coconut Oatmeal Chocolate Chip Cookies

If you love chewy oatmeal cookies and gooey chocolate chips, just wait until you add sweet shredded coconut to the mix.

These oatmeal coconut chocolate chip cookies are a mashup of my favorite chocolate chip cookie and Almond Joy cookie, soft, buttery, and full of texture in every bite. They freeze well, are easy to make ahead, and always disappear fast!

Ingredient Notes

Measured ingredients for oatmeal coconut chocolate chip cookies arranged on a kitchen counter.

Find the full printable recipe with specific measurements below.

  • Butter: Use softened unsalted butter for the best texture. If using salted butter, reduce the added salt by ½ teaspoon.
  • Brown sugar and granulated sugar: This combo gives the cookies a rich, chewy texture and just the right amount of sweetness.
  • Old-fashioned oats : Also called rolled oats. Don’t use quick oats. They absorb more moisture and can make the cookies dry.
  • Shredded coconut: Sweetened coconut adds flavor, chew, and moisture. You can also toast it for an extra boost.
  • Chocolate chips: I like semi-sweet chips, but dark or milk chocolate work too. Use your favorite!
  • Vanilla extract: A splash of real vanilla enhances the warm, buttery flavor in every bite.

How to Make Oatmeal Coconut Chocolate Chip Cookies

Step-by-step photos showing how to cream the butter and sugar, pulse the oats and chocolate, mix the dough, and scoop it onto baking sheets.
  • Cream. In the large bowl of your stand mixer fitted with the paddle attachment, beat the butter and sugars together until smooth and creamy. Then beat in the egg and vanilla.
  • Blend. Add the dry ingredients plus some of the chocolate chips to a blender and pulse a few times until the oats and chocolate chips are broken into pieces.
  • Combine. Mix the flour mixture with the wet ingredients until just combined. Then fold in the coconut and remaining oats and chocolate chips.
  • Scoop and bake. Use a large cookie scoop or 2 tablespoons to scoop the dough onto parchment-lined baking sheets. Bake until the coconut oatmeal chocolate chip cookies are golden.

Recipe Tips

  • Use a cookie scoop: This helps the cookies bake evenly and gives them a consistent size.
  • Add chocolate chips on top: For a bakery-style look, press a few chocolate chips into the tops of the dough balls before baking.
  • Customize the flavor: Add ½ teaspoon of cinnamon for warmth, or mix in chopped walnuts or pecans for a little crunch.
  • Perfect the shape: If the cookies spread unevenly, gently reshape the edges with a spatula right after baking while they’re still warm.
Stack of oatmeal coconut chocolate chip cookies on a countertop, showing melty chocolate and toasted coconut.

Make Ahead and Storing

You can make the cookie dough up to 24 hours in advance and refrigerate it until you’re ready to bake. Just cover the bowl tightly or transfer scooped dough balls to a baking sheet and wrap in plastic.

Baked cookies will stay fresh in an airtight container at room temperature for up to 3 days. They also freeze well. Cool completely, flash freeze on a baking sheet, then store in a freezer-safe bag for up to 3 months. Thaw at room temperature before enjoying.

To freeze the dough, scoop it into balls and flash freeze on a baking sheet. Once frozen, transfer to a zip-top bag and store up to 3 months. Bake from frozen, adding 1–2 minutes to the baking time.

Close-up of a soft, chewy oatmeal coconut chocolate chip cookie with golden edges and gooey chocolate chips.

Need more chocolate chip cookie recipes? Try oatmeal chocolate chip cookies, chocolate chip cookie recipe with pudding or coconut caramel cookies.

More Cookie Recipes

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Oatmeal Coconut Chocolate Chip Cookies

5 from 7 votes
Recipe by: Jamielyn Nye
Prep Time: 15 minutes
Cook Time: 7 minutes
Cool Time: 40 minutes
Total Time: 1 hour 2 minutes
Servings: 18
These oatmeal coconut chocolate chip cookies are soft, chewy, and loaded with sweet coconut and melty chocolate chips. Perfect for satisfying any cookie craving!
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Video

Ingredients 

  • ½ cup (113 grams) unsalted butter , softened
  • ¾ cup (130 grams) light brown sugar , packed
  • ½ cup (100 grams) granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 ½ cups (195 grams) all-purpose flour
  • ¾ cup (75 grams) old fashioned oats , divided
  • 1 cup chocolate chips , divided (more for topping, if desired)
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ¾ cup shredded coconut

Instructions

  • Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
  • In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat together 1/2 cup butter, 3/4 cup brown sugar, and 1/4 cup white sugar. Mix in one 1 egg and 2 teaspoons vanilla.
  • In a blender, pulse 1 1/2 cups flour, 1/2 cup oats, 1/4 cup chocolate chips, 1 teaspoon baking soda, and 1/2 teaspoon salt a few times until oats and chocolate are broken.
  • Mix the flour mixture into the wet ingredients until just combined. Fold in the 3/4 cup coconut, remaining 1/4 cup oats, and remaining 1/2 cup chocolate chips.
  • Using a large cookie scoop (or 2 Tablespoons), scoop the dough onto baking sheets. Bake 7 to 8 minutes, or until golden around the edges. The middle should be soft and will firm as they cool.
  • Let cool on baking sheet a few minutes before transferring to a cooling rack to cool completely. Store in a covered container up to 3 days.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Butter: Make sure to leave the butter out an hour before making or follow these tips on how to soften butter. If using salted butter, only use 1/2 teaspoon salt. 
Make ahead: This dough can be made 24 hours in advance and stored in the refrigerator until ready to bake.
Storage: Store baked cookies in an airtight container up to 3 days or freeze up to 3 months. Thaw overnight in the refrigerator before enjoying, or leave at room temperature.
 

Nutrition

Serving: 1cookie, Calories: 300kcal, Carbohydrates: 46g, Protein: 4g, Fat: 11g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 26mg, Sodium: 142mg, Potassium: 97mg, Fiber: 2g, Sugar: 23g, Vitamin A: 202IU, Vitamin C: 0.1mg, Calcium: 32mg, Iron: 2mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.