coconut oatmeal chocolate chip cookies

Ingredients

• 1 cup all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 ½ cups old-fashioned rolled oats
• 1 cup shredded sweetened coconut (or unsweetened if preferred)
• ½ cup (1 stick) unsalted butter, softened
• ½ cup brown sugar, packed
• ¼ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup semi-sweet or dark chocolate chips
• ½ cup chopped walnuts or pecans (Optional)

Instructions

1. Preheat oven to 350°F (175°C). Spread coconut evenly on a baking sheet. Toast for 4–6 minutes, stirring once, until golden. Let cool before adding to the dough.
2. In a large bowl, beat together ½ cup softened butter, ½ cup brown sugar, and ¼ cup granulated sugar. Cream until light and fluffy, about 2–3 minutes.
3. Beat in 1 large egg and 1 teaspoon vanilla extract. Mix until smooth.
4. In a medium bowl, whisk together 1 cup flour, ½ tsp baking soda, ½ tsp baking powder, and ½ tsp salt. Then stir in 1 ½ cups rolled oats and 1 cup toasted shredded coconut.
5. Gradually add the dry mixture into the wet mixture, mixing until just combined. Gently fold in 1 cup chocolate chips and optional ½ cup chopped nuts.
6. Preheat oven to 350°F (175°C) if not already on. Line baking sheets with parchment paper. Scoop tablespoon-sized portions (or use a cookie scoop) and space 2 inches apart.
7. Bake for 10–12 minutes, or until edges are golden and centers are still soft.
8. Cool on the baking sheet for 5 minutes, then transfer to a rack to cool fully.

Notes

Chill the dough for 30 minutes for thicker cookies with deeper flavor. Use old-fashioned oats, not quick oats, for the best texture. Don't overbake: Cookies continue baking on the sheet after removal. Storage: Room Temperature 4–5 days, Refrigerator 7–8 days, Freezer (dough) 2–3 months, Freezer (baked) 2–3 months.