Oatmeal Coconut Chocolate Chip Cookies

Yes indeed! This is a wonderful cookie recipe. I have made it twice now and took some over to a neighbor and their adult son came over with the empty container and told me he really liked them.

The first time I made them I added pecans and halved the recipe but this second time I left the pecans out and made a full recipe.


  • 1 cup (2 sticks) unsalted butter
  • 1 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup brown sugar, packed
  • 1/2 cup white granulated sugar
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 2 Tbsp water
  • 1 1/2 cups semi-sweet chocolate chips
  • 1 cup chopped pecans (optional)
  • 1 cup sweetened, shredded coconut (optional)
  • 3 cups Old Fashioned rolled oats (Quick oats are okay, but not steel cut or instant)


  1. Brown the butter by putting the sticks in a thick-bottomed medium sized stainless-steel saucepan. (It’s important to use a saucepan that has a light, reflective interior like stainless steel, otherwise you won’t be able to see the butter browning.) Heat on medium. Melt the butter, whisking so that the butter melts evenly. As it cooks, the butter will foam up then the foam will subside. Whisk frequently to check underneath the bubbly surface as eventually browned bits will form at the bottom of the pan and the butter will begin to smell nutty. At this point it’s very easy to burn the butter so be careful to watch not to burn it. When the browned bits begin to form, remove the pan from the heat. Pour the melted butter, with the browned bits, into a glass or metal bowl and allow it to cool while you prepare the other ingredients.
  2. Blend the flour, salt, baking soda, nutmeg, and cinnamon together in a large bowl.
  3. Preheat the oven to 350°F. Place the browned butter (along with the browned bits) in a mixer bowl then add the brown and white sugars. Beat this on medium high speed for about 3 minutes until its smooth. Add the eggs and vanilla then beat for three more minutes on medium speed until smooth and light.
  4. Using a wooden spoon (the mixture will be sticky), stir the flour mixture into the butter mixture. Stir in 2 tablespoons of water (note that if you are using jumbo eggs, and not large eggs as the recipe calls for, you will probably not need this much extra liquid.)
  5.  Stir in the chocolate chips, pecans and shredded coconut. Stir in the oatmeal. (Note: the recipe then says you can refrigerate this dough up to a day and a half if you don’t want to bake the cookies right away.)
  6. Butter two large cookie sheets or line them with parchment paper.
  7. Spoon out a heaping tablespoon of cookie dough and lay it on the cookie sheet. The dough does not spread very much so you don’t need to have too much room between the cookies (maybe an inch?).
  8. Bake at 350°F for 11 minutes, or until they are just brown around the edges but soft in the center. The cookies will continue cooking a little bit more while they are cooling. If you want crispier cookies, you can bake them from 12-14 minutes.
  9. When you take the cookies out of the oven let them cool for 2 or 3 minutes on the baking sheet. Then, using a metal spatula, carefully transfer the cookies to a wire rack to cool.

Then — enjoy!!! I was so happy to come across this recipe from simplyrecipes.com.

Note: I tried using my hands to make the cookie into balls but it was too messy so using a tablespoon is your best bet.



Print Friendly, PDF & Email

Leave a Reply

Your email address will not be published. Required fields are marked *