Move over regular chocolate chip cookies, here come delicious chewy coconut chocolate chip cookies to knock your socks off! Bake fresh or freeze the dough for later, these cookies do not disappoint!
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 the butter, brown sugar, and white sugar. Mix in the egg and vanilla.
In a blender, pulse flour, 1/2 cup oats, 1/4 cup chocolate chips, baking soda, and salt a few times until oats and chocolate are broken.
Mix the flour mixture into the wet ingredients until just combined. Fold in the 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.
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.