These Chewy Coconut Chocolate Chip Cookies are in my top two favorite cookies of all time. If I want a traditional chocolate chip cookie recipe, Ellens is the only way to go. However, if you want a chocolate chip cookie with a little more texture and substance, this is the recipe for you! They are a little thinner cookie, not quite so cakey-flour filled which is really fun for a change.
They are almost like a lacey cookie..thin and chewy. I also love the fact they have oats, some wheat flour and even coconut. There just isn’t a better cookie out there, I tell ya! The great thing about these cookies is they freeze great. I will make up a large batch, place the cookies on a cookie sheet, freeze them and then place them in a ziploc freezer bag for later. That way the kids can just pull out one cookie for their lunch and I don’t have to dirty up the kitchen every other day making a treat. These cookies are a MUST TRY 😉 Hope your family loves them too!
Ingredients
- 2 cups oats
- 1 1/2 cup flour
- 1 tsp. baking soda
- 3/4 tsp. salt
- 1 cup butter
- 2 cups brown sugar
- 2 eggs
- 2 tsp. vanilla
- 1 bag 7 oz. coconut flakes
- 12 oz. chocolate chips
Instructions
- Preheat oven to 350 degrees.
- In a mixing bowl, mix together with an electric mixer the butter and brown sugar until the butter is creamy and fluffy.
- Add the eggs, vanilla, baking soda, and salt and continue to mix until smooth.
- Add the coconut, flour and oats and mix until the cookie dough is combined. Mix in the chocolate chips (you could even use raisins if you like those instead) and then roll the dough into golf sized portions.
- Place the cookie balls on a greased cookie sheet and bake for 8-10 minutes, depending on the size of the cookie you'd like to make. Don't over bake these cookies. If you want them chewy and soft, you can under bake them by just a little to keep them nice and soft for days.
