CHOCOLATE CHUNK OATMEAL COCONUT COOKIES
Steps:
- Preheat oven to 375°F.
- Beat together butter and sugars in a bowl with an electric mixer at high speed until fluffy. Add eggs and beat until just blended, then beat in vanilla, baking soda, and salt. Add flour and mix at low speed until just blended. Stir in oats, coconut, chocolate, and almonds.
- Arrange 1/4-cup mounds of cookie dough about 3 inches apart on 2 lightly buttered large baking sheets (about 8 cookies per sheet), then gently pat down each mound to about 1/2 inch thick. Bake in upper and lower thirds of oven, switching position and rotating pans halfway through baking, until golden, 15 to 18 minutes total.
- Cool cookies on sheets 1 minute, then transfer with a spatula to racks to cool completely. Make more cookies in same manner.
LOADED OATMEAL CHOCOLATE CHIP COOKIES
These oatmeal coconut chocolate chip cookies are soft, chewy, and loaded with chocolate, coconut, & walnuts! Thick, hearty cookies are the best!!
Provided by Averie Sunshine
Categories Cookies
Time 23m
Number Of Ingredients 12
Steps:
- To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the egg, butter, sugars, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
- Stop, scrape down the sides of the bowl, and add the oats, flour, coconut, walnuts, baking soda, salt to taste, and beat on low speed until just combined, about 1 minute.
- Stop, scrape down the sides of the bowl, and add the chocolate chips, and beat on low speed until just combined, about 30 seconds.
- Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 12 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip - Strategically place a few chocolate chips on top of each mound of dough by taking chips from the underside and adding them on top.
- Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 11 t0 13 minutes (for super soft cookies, longer for more well-done cookies), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don't overbake. Cookies firm up as they cool.
- Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack.
Nutrition Facts : Calories 336 calories, Carbohydrate 36 grams carbohydrates, Cholesterol 36 milligrams cholesterol, Fat 17 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 118 grams sodium, Sugar 23 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
COCONUT OATMEAL COOKIES
My grand-daughter sent me this recipe she says they are delicious. These cookies work very well using Splenda or Splenda for Baking,in place of the white sugar. (note, I have been trying different ways to cut down on sugar, using 2 tablespoons molasses in stead of the brown sugar works good and using the splenda for baking, I have also used all butter instead of shortening & butter with good results)
Provided by Barb G.
Categories Drop Cookies
Time 30m
Yield 24 cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 350°.
- In mixing bowl cream shortening,butter,and sugars.
- Add eggs and vanilla until blended.
- Set aside.
- In separate bowl, combine dry ingredients.
- Withholding coconut until all other ingredients are blended.
- Add coconut.
- Combine wet and dry ingredients until moist.
- Drop on greased cookie sheet about 1-2 inches apart.
- Bake for 10 minutes or until golden brown.
- Remove from oven immedietly- if overcooked cookies get HARD.
OATMEAL CINNAMON COCONUT CHOCOLATE CHIP COOKIES
Make and share this Oatmeal Cinnamon Coconut Chocolate Chip Cookies recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Drop Cookies
Time 25m
Yield 24-30 serving(s)
Number Of Ingredients 12
Steps:
- Set oven to 350°.
- Line a cookie sheet with foil and lightly spray with non-stick cooking spray.
- In a large bowl cream the butter with sugars until fluffy.
- Add in the vanilla and eggs; beat well.
- In another bowl, blend together the flour, baking soda, cinnamon, salt and oats; mix well to combine.
- Add the flour mixture to the creamed mixture along with the chocolate chips and coconut; mix well to combine.
- Drop dough by heaping tablespoonfuls onto prepared baking sheet.
- Bake for 8-10 minutes (longer for a crispier cookie).
- Remove to a rack to cool.
Nutrition Facts : Calories 262.9, Fat 11.1, SaturatedFat 6.3, Cholesterol 38, Sodium 169.7, Carbohydrate 37.3, Fiber 2.6, Sugar 17.8, Protein 4.9
CHEWY CHOCOLATE CHUNK COCONUT OATMEAL COOKIES {MADE WITH COCONUT OIL}
Ultra chewy coconut oatmeal cookies with puddles of dark chocolate chunks and flakes of sweet coconut. Dairy free and made with coconut oil instead of butter. Seriously the best chocolate chip oatmeal cookies you'll ever have!
Provided by Monique Volz of AmbitiousKitchen.com
Categories Cookie Dairy Free Dessert
Time 20m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- In large bowl whisk together flour, oats, baking soda, and salt; set aside.
- In a large bowl, mix together melted coconut oil and brown sugar until smooth. Add in egg, egg yolk, and vanilla; mix again until smooth and well combined.
- Add in flour and oat mixture to the wet ingredients; mixing until well combined. Fold in shredded coconut and chocolate chunks. Let dough sit for 5 minutes before baking.
- Drop dough with cookie scoop or by large rounded tablespoons onto prepared cookie sheet. Bake 9-12 minutes or until edges just begin to turn a golden brown. Do not over bake; we don't want crispy cookies! Remove from oven and let cool for 5 minutes on baking sheet, then transfer to wire rack to finish cooling. Sprinkle with sea salt if desired. Makes about 20 cookies.
Nutrition Facts : ServingSize 1 cookie, Calories 198 kcal, Fat 12.3 g, SaturatedFat 8.4 g, Carbohydrate 26.3 g, Fiber 1.4 g, Sugar 12.3 g, Protein 2.2 g
CHEWY OATMEAL CHOCOLATE CHIP COCONUT COOKIES {MY FAVORITE COOKIE}
Steps:
- Preheat oven to 350 degrees F. Add the oats, flour, baking soda, and salt to a food processor or blender and process for about 30 seconds until coarsely blended. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a handheld electric mixer, add the butter and brown sugars and mix until light in color, 1-2 minutes. Add the eggs and vanilla and mix for another 1-2 minutes until light and fluffy, scraping down the sides of the bowl as needed.
- Add the blended dry ingredients and mix once or twice (not all the flour will be fully combined). Add the coconut and chocolate chips and mix until no dry streaks remain.
- Shape the cookie dough into balls (I use a #40 cookie scoop) and place several inches apart on parchment lined cookie sheets. Bake for 10-12 minutes. Let the cookies cool slightly before removing them from the pan to a wire rack.
Nutrition Facts : Calories 155 kcal, Carbohydrate 25 g, Protein 2 g, Fat 5 g, Cholesterol 10 mg, Sodium 100 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving
OATMEAL CHOCOLATE COCONUT CHEWY
A chewy oatmeal cookie with chocolate chips, shredded coconut, and chopped nuts. Great with or without nuts and coconut.
Provided by Woody Broadhurst
Categories Desserts Cookies Oatmeal Cookie Recipes
Yield 30
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the milk and vanilla. Combine the flour, baking soda and salt; stir into the sugar mixture until well blended. Stir in the oats, chocolate chips. walnuts and coconut until evenly distributed. Drop by rounded tablespoons onto ungreased cookie sheet.
- Bake 10 to 12 minutes in the preheated oven for a chewy cookie or 14 minutes for a firmer cookie.
- Cool for 1 minute on the cookie sheet and then remove to wire rack. Cool completely and then store in tightly sealed container.
Nutrition Facts : Calories 255.7 calories, Carbohydrate 32.4 g, Cholesterol 28.7 mg, Fat 13.7 g, Fiber 2.2 g, Protein 3.5 g, SaturatedFat 7 g, Sodium 140.9 mg, Sugar 19.6 g
CHEWY CHOCOLATE CHIP OATMEAL COOKIES
I modified Beatrice's Excellent Oatmeal cookies very slightly. I came up with something that my boyfriend went CRAZY over! I've never seen him enjoy cookies to that extent! He said I blew his mother's recipe away.
Provided by PANTHERA
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 55m
Yield 42
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
- Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 144.7 calories, Carbohydrate 17.2 g, Cholesterol 20.5 mg, Fat 8.1 g, Fiber 1.1 g, Protein 2.1 g, SaturatedFat 3.8 g, Sodium 107.2 mg, Sugar 9.8 g
OATMEAL COCONUT CHOCOLATE CHIP COOKIES
Make and share this Oatmeal Coconut Chocolate Chip Cookies recipe from Food.com.
Provided by KisaJ
Categories Drop Cookies
Time 34m
Yield 48 cookies, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325F.
- Beat butter and sugars together at High speed until fluffy.
- Add eggs and beat on medium speed until blended.
- Beat in vanilla, baking soda and salt until mixed in fully.
- Add flour and mix at low speed until blended.
- Stir in oats, coconut and chocolate using spoon.
- Arrange in mounds on baking sheets. Pat down if desired.
- Cook 12-14 minutes.
- Cool one minute before transferring to cooling rack.
SOFT OATMEAL COCONUT CHOCOLATE CHIP COOKIES
These cookies are soft and chewy and didn't last a day after making them! Once I thought I HATED coconut, but these made me realize I just didn't like overly sweet coconut. These are fabulous! Made with whole wheat flour and oatmeal, it's a better alternative to the traditional cookie.
Provided by jlynn79
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 25m
Yield 45
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat brown sugar, vegetable oil butter spread, and egg with an electric mixer in a bowl until smooth. Stir in vanilla extract, baking soda, and salt. Add coconut, flour, and oats; stir until just moistened. Fold in chocolate chips, almonds, and yogurt.
- Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets.
- Bake in the preheated oven until golden brown, 9 to 11 minutes.
Nutrition Facts : Calories 135.4 calories, Carbohydrate 15.3 g, Cholesterol 4.5 mg, Fat 8.2 g, Fiber 1.6 g, Protein 1.9 g, SaturatedFat 3.8 g, Sodium 97.5 mg, Sugar 7.6 g
SUPER YUMMY CHOCOLATE CHUNK OATMEAL COOKIES
Steps:
- Preheat the oven to 350 degrees F.
- In a small mixing bowl, combine the flour, oats, baking powder, cinnamon and kosher salt.
- In large mixing bowl or the bowl of a stand mixer, combine the brown sugar, granulated sugar and butter. Using an electric beater or the paddle attachment of the stand mixer, beat together the butter and sugar until it they are light and fluffy. Add the eggs one at a time and beat them into the butter and sugar mixture. Add in the vanilla as well.
- With a rubber spatula or with the stand mixer on low, gradually add the flour mixture into the butter/sugar mixture. Mix until just combined. Fold in the chocolate chunks and walnuts.
- Spoon the cookie dough by 2 tablespoon-size balls onto an ungreased cookie sheet. Place the cookie dough balls 2 inches apart on the cookie sheet. Place the cookie sheet in the oven and bake for 12 to 13 minutes.
- When the cookies come out of the oven IMMEDIATELY sprinkle each cookie with a few grains of sea salt. This is really important to do while the cookies are hot.
- Let the cookies cool for 2 to 3 minutes and then transfer them to a cooling rack.
CHOCOLATE CHIP, OATMEAL, WALNUT AND COCONUT COOKIES
These are honestly the best cookies I personally have ever tasted. I spotted this recipe at a veg recipe site the night before I had promised to make dozens of cookies for an event. They were a huge hit!
Provided by Carol Bullock
Categories Drop Cookies
Time 24m
Yield 24 cookies
Number Of Ingredients 13
Steps:
- Cream together the softened margarine, sugars, egg replacer, and vanilla.
- In a separate bowl, mix the flour, salt, baking soda and baking powder.
- Add this to the creamed mixture.
- Stir in the remaining ingredients.
- Drop by spoonful onto an ungreased cookie sheet and bake at 375° for 14 minutes.
- Turn sheets around halfway through baking (and switch racks too, if baking more than one sheet at a time).
- Cool well before removing from sheet.
Nutrition Facts : Calories 226.7, Fat 12.2, SaturatedFat 3.6, Sodium 199.7, Carbohydrate 28.9, Fiber 1.1, Sugar 17.7, Protein 2.2
THE BEST OATMEAL CHOCOLATE CHIP COOKIES
Soft, chewy, loaded with chocolate, and they turn out perfectly every time! Totally irresistible!!
Provided by Averie Sunshine
Categories Cookies
Time 2h21m
Number Of Ingredients 12
Steps:
- To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the egg, butter, sugars, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
- Stop, scrape down the sides of the bowl, and add the oats, flour, cinnamon, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.
- Stop, scrape down the sides of the bowl, and add the chocolate chips, optional raisins or nuts, and beat on low speed until just combined, about 30 seconds.
- Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 11 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip - Strategically place a few chocolate chips on top of each mound of dough by taking chips from the underside and adding them on top.
- Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
- Bake for about 11 minutes (for super soft cookies, longer for more well-done cookies), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don't overbake. Cookies firm up as they cool.
- Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack.
Nutrition Facts : Calories 334 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 36 milligrams cholesterol, Fat 14 grams fat, Fiber 2 grams fiber, Protein 3 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 82 grams sodium, Sugar 26 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
OATMEAL COCONUT ALMOND CHOCOLATE CHUNK COOKIES
You'll love all the goodness in these cookies! They're chewy, chocolatey and filled with coconut and almond flavor.
Provided by Jaclyn
Categories Dessert
Time 55m
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking soda and salt for 20 seconds, set aside.
- In the bowl of an electric stand mixer, fitted with the paddle attachment, cream together butter, brown sugar and granulated sugar until well blended (not pale and fluffy, just until creamy).
- Mix in eggs one at a time. Stir in milk, vanilla and coconut extract. Blend in dry ingredients then blend in oats.
- Mix in chocolate chunks, coconut and almonds (chocolate dust from chopping included, don't waste chocolate. Also, if you want some chocolate chunks to show through, set aside about 1/4 of them to press into tops of cookies after shaping into balls).
- Shape dough into medium size balls (I did 50 grams each or a little over 3 Tbsp) and transfer to parchment paper or Silpat lined baking sheets, spacing each 2-inches apart.
- Bake in preheated oven 11 - 13 minutes. Allow to cool on baking sheet several minutes, then transfer to a wire rack to cool. Store in an airtight container at room temperature.
Nutrition Facts : Calories 247 kcal, Carbohydrate 28 g, Protein 4 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 24 mg, Sodium 90 mg, Fiber 3 g, Sugar 15 g, ServingSize 1 serving
OATMEAL CHOCOLATE CHIP COCONUT COOKIE BARS
Provided by Mel
Time 40m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Line a metal 9X13-inch pan with parchment and lightly grease with cooking spray (see note for other types of pans).
- Add the oats, flour, baking soda, and salt to a blender and pulse until coarsely blended. The texture of the oats should be finer than quick oats but not as fine as flour. Set aside.
- To a large bowl, add the melted butter, brown sugar, egg, egg yolk, and vanilla and stir with a wooden spoon or rubber spatula until the ingredients are well combined and the batter lightens a bit in color.
- Add the dry ingredients, coconut, and chocolate chips and mix.
- Press the batter evenly into the prepared pan. Bake for 20 minutes until set around the edges but still slightly soft in the center. It's ok if you need to add additional baking time, just keep an eye on the bars - they are better just slightly under baked.
Nutrition Facts : ServingSize 1 Bar, Calories 221 kcal, Carbohydrate 28 g, Protein 2 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 31 mg, Sodium 160 mg, Fiber 2 g, Sugar 17 g
COCONUT OATMEAL CHOCOLATE CHIP COOKIES
Crunchy Coconut Oatmeal Chocolate Chip Cookies made with oatmeal, chocolate chips and coconut flakes. These healthy chocolate chip cookie alternatives are so tasty, you may never go back to your classic cookie recipe!
Provided by Krista
Categories Dessert
Time 25m
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- In a large bowl, mix regular oats, all-purpose flour, baking soda, baking powder, cinnamon, and a pinch of salt. Mix to combine.
- In a stand mixer, combine unsalted softened butter with brown sugar. Mix until creamy. Next add the egg.
- Slowly add in the dry flour/oats mixture until just combined and gently fold in semi-sweet chocolate chips and unsweetened coconut flakes.
- Scoop 1 tablespoon of the cookie batter on baking sheet and place 2 " apart.
- Bake for 10 minutes. Serve! {should make 2 1/2 dozen}
YUMMY OATMEAL COCONUT CHOCOLATE CHIP COOKIES
Make and share this Yummy Oatmeal Coconut Chocolate Chip Cookies recipe from Food.com.
Provided by Pumpkie
Categories Drop Cookies
Time 33m
Yield 24 cookies, 8 serving(s)
Number Of Ingredients 11
Steps:
- cream oil and sugars with mixer.
- add eggs and vanilla.
- mix dry ingredients and add to sugar mixture.
- add chocolate chips and coconut by hand.
- use small cookie scoop drop onto ungreased cookie sheets.
- bake at 350 for 8-10 minutes.
Nutrition Facts : Calories 814.7, Fat 46.2, SaturatedFat 14.8, Cholesterol 52.9, Sodium 484.2, Carbohydrate 99, Fiber 6, Sugar 63, Protein 9.4
SALTY OATMEAL CHOCOLATE CHUNK COOKIES
Steps:
- Preheat the oven to 375 degrees F. Line 3 sheet pans with parchment paper.
- In an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium-high speed for 3 minutes, until light and fluffy. Scrape down the bowl with a rubber spatula. On low speed, add the vanilla, then the eggs, one at a time. Scrape down the bowl again.
- Meanwhile, sift the flour, baking soda, and salt into a medium bowl. Mix in the oats. With the mixer on low, slowly add the flour mixture to the butter-sugar mixture. Don't overbeat it! With a rubber spatula, stir in the chocolate and cranberries until the dough is well mixed. With a 1 3/4-inch ice cream scoop (or two spoons), scoop round balls of dough onto the prepared sheet pans. Sprinkle lightly with fleur de sel. Bake for 10 to 12 minutes, until nicely browned. Serve warm or at room temperature.
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