Oatmeal Chocolate Chip Coconut Cookies

Now That’s A Mouthful”

Oatmeal Chocolate Chip Coconut Cookies

I should have called the cookies 4 C's and an O, but that sounds like a bit of a mouthful too. Not too sweet and a little chewy. Enjoy, and let me know if you come up with a better title.

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
Servings 36 cookies


  • 1-1/2 cups all purpose flour
  • 1 tsp. baking soda
  • 3/4 cup butter room temperature
  • 3/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 1/2 cup coconut flakes
  • 3/4 cup chocolate chips
  • 2 cups rolled oats


  1. Preheat oven to 375° F. Line 2 large baking sheets with parchment paper. Then whisk together the flour and baking soda in a medium sized bowl. Set aside.

  2. In a large bowl, beat together the butter along with the sugars until creamy. Then beat the eggs in along with the vanilla extract.

  3. Add the flour mixture and mix until well blended. Using a spoon or spatula stir in the coconut, chocolate chips, and oatmeal.

  4. Drop the cookie dough onto the baking sheets in 1 tablespoon balls about 2 inches apart. Bake in preheated oven for 10 to 12 minutes or just until the edges begin to turn golden.

  5. Remove the cookies from the oven, let cool slightly, and place them on a rack to finish cooling.

Recipe Notes

Did you Know:  Because of their water resistance, coconuts were able to stay afloat over the ocean. They can be found all over the Pacific, the Indian Ocean regions and Africa. The sailors aboard Vasco de Gama's ships gave the coconut its name. They called it “Coco”, named after a grimacing face or hobgoblin.  Well one thing for certain, there'll be no grimacing faces or hobgoblins around when you serve up a batch of these cookies.

Source: mobile-cuisine.com



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