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Coconut Oatmeal Chip Cookies

There is something wonderfully comforting about a freshly baked oatmeal cookie, especially when it is combined with the sweet, nutty flavor of coconut and plenty of melty chocolate chips. These Coconut Oatmeal Chip Cookies are soft and chewy in the center, lightly crisp around the edges, and packed with texture in every bite.

The oats give the cookies a hearty chew, while shredded coconut adds a subtle tropical sweetness. Chocolate chips bring just enough richness to make these cookies feel indulgent without overpowering the other flavors. They are easy enough for a casual afternoon bake but special enough to serve at gatherings, bake sales, or holiday cookie exchanges.

Ingredients

1 cup (226 g) unsalted butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1 1/2 cups (188 g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 1/2 cups (200 g) old-fashioned rolled oats
1 1/2 cups (about 120 g) sweetened shredded coconut
1 1/2 cups chocolate chips
1/2 teaspoon ground cinnamon, optional

Step-by-Step Method

1. Prepare the oven and baking sheets

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

Preparing the pans first makes the baking process easier because the cookie dough can go directly onto the sheets once it is mixed.

2. Cream the butter and sugars

Place the softened butter, brown sugar, and granulated sugar in a large mixing bowl. Using a hand mixer or stand mixer, beat them together for about 2–3 minutes, until the mixture becomes lighter, creamy, and fluffy.

This step is important because properly creamed butter incorporates air into the dough, helping create cookies with a pleasant texture.