Description
Delightful cookies with a mix of chewiness from oats and richness from chocolate chips, topped with toasted coconut.
Ingredients
Scale
- 1 cup butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups rolled oats
- 1 cup shredded coconut
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C).
- Cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- In another bowl, whisk together the flour, baking soda, and salt, then gradually add this to the wet mixture.
- Mix in the oats, shredded coconut, and chocolate chips until combined.
- Drop rounded balls of dough onto a baking sheet lined with parchment paper, spacing them a few inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are soft.
- Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For a dairy-free version, substitute coconut oil for butter. You can also freeze the dough for later use.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg