OATMEAL COCONUT CHOCOLATE CHIP COOKIES

Chocolate Chip Coconut Oatmeal Cookies are loaded with sweet chocolate chips, coconut flakes & chewy oats! Delightful oatmeal chocolate chip cookies recipe with the addition of coconut for a great chewy texture!

Prep Time10

Cook Time11

Total Time21

Course: Cookie, Dessert

Cuisine: American

Keyword: Chocolate Chip Coconut Oatmeal Cookies

Servings: cookies

Calories: 314kcal

Author: Jessica & Nellie

Ingredients

½ cup butter softened
½ cup butter flavored shortening
1 cup light brown sugar packed
½ cup granulated sugar
2 eggs
1 tsp vanilla extract
1 tsp coconut extract or emulsion
3.4 oz instant coconut cream pudding mix
1 ½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
3 cups rolled oats
1 cup sweetened coconut
2 cups semi sweet chocolate chips

Instructions

Prep: Preheat oven to 350°F. Line baking sheets with parchment paper and set them aside.
Cookie dough: In a large bowl, cream together the butter, shortening, both brown and white sugars, eggs, and vanilla and coconut extracts, until smooth and creamy. Then, add in the dry pudding mix and then stir again to combine well.
In a separate small bowl, whisk together the flour, baking soda, and salt. After that, add the flour mixture to the butter mixture and stir well to fully combine.
Lastly, stir in the oats, shredded coconut, and chocolate chips until evenly mixed.
Bake: Scoop the dough by the rounded tablespoon-sized balls and place them onto the prepared parchment-lined baking sheets. Top the cookies dough balls with another 3-5 chocolate chips each.
Bake in a 350°F oven for 9-11 minutes until light and golden. Let the cookies cool for a few minutes, serve slightly warm and enjoy!

Notes

Store leftover cookies in an airtight container on the countertop.

Baked cookies can be frozen in an airtight container for up to 2 months.

Cookie dough balls can also be frozen. First roll dough into smooth balls. Then place on a parchment lined cookie sheet in the freezer. Once frozen, transfer to a freezer bag for up to 2 months. No need to defrost when ready to bake! Just place on a cookie sheet and bake, adding 1-2 minutes if necessary.

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