These Coconut-Chocolate Oatmeal Cookies are a delightful twist on the classic oatmeal cookie, bringing a touch of tropical flair with shredded coconut and a rich chocolate kick. Perfect for any season, they’re the ideal treat to enjoy with family and friends.
Butter is the backbone of our cookie, providing richness and moisture while helping to achieve that perfect chewy texture. Light brown sugar adds a deep, caramel-like sweetness, while granulated sugar balances it with a cleaner, straightforward sweetness. The eggs act as a binding agent, ensuring the cookies hold together and have a soft texture. Vanilla extract enhances all the flavors, adding a subtle background note. All-purpose flour forms the structure of the cookies, while baking soda helps them rise and become light. A hint of ground cinnamon adds warmth and complexity. Salt balances the sweetness and enhances flavor. Rolled oats bring texture and heartiness, while sweetened shredded coconut infuses a tropical flavor. Finally, semi-sweet chocolate chips add pockets of melty chocolate goodness.
Enjoy these cookies with a tall glass of cold milk or pair them with a scoop of vanilla ice cream for a delightful dessert. They also make a great addition to a festive cookie platter or as a sweet treat in lunchboxes.
First things first, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking and make clean-up a breeze. In a large mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar. Use an electric mixer if you have one; you’re aiming for a light and fluffy mixture here.
Next, beat in the eggs one at a time. Take your time with this step to ensure everything is well incorporated. Add the vanilla extract, which will give your cookies a lovely aromatic touch.
In a separate bowl, whisk together the flour, baking soda, ground cinnamon, and salt. This ensures even distribution of the leavening agent and spices. Gradually add these dry ingredients to your wet mixture, mixing until just combined. Be careful not to overmix, which can make your cookies tough.
Now, it's time to add the texture and flavor boosters: gently stir in the rolled oats, shredded coconut, and chocolate chips until they're evenly distributed throughout the dough.
Drop tablespoon-sized balls of dough onto your prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Pop them in the oven and bake for 10-12 minutes, until the edges are golden brown and the centers are set. Once they’re out, let them cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.
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