Chocolate Chip-Oatmeal-Coconut Cookies from Scratch

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Continuing with my latest obsession with coconut, I had a hankering for chocolate chip cookies with coconut. And then I thought, “Why not add oatmeal?”

These cookies are absolutely delicious. And even better yet, they’re as healthy as a cookie can get, since they’re organic and made with whole wheat flour. And now that we know that butter is actually healthywhich I have known all along—even that is safe!

If it were up to me, I might have gone on to add nuts, some dried cherries, and even some chili powder. But alas, making a batch of cookies is never up to just one person when there are kids in the house—mostly because a batch of cookie dough makes a lot of cookies, and someone has to eat them. If you don’t have a bunch of hungry kids around, you might want to cut this recipe in half!

Chocolate Chip-Oatmeal-Coconut Cookies

Ingredients:

  • 2 (yes, 2!) sticks butter, browned (that’s butter melted till it’s a bit brown)
  • ¾ cups brown sugar
  • ½ cup other sugar (I used coconut sugar)
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup oatmeal (I used steel-cut, but next time I’ll use rolled oats)
  • 1¼ cup whole wheat flour
  • 1 teaspoon baking soda
  • 1 9-oz. package organic chocolate chips
  • 1 cup shredded unsweetened coconut (organic!)
  • Dash of salt

Directions:

  1. Preheat the oven to 350°.
  2. Mix all the ingredients in a bowl (this will take a few minutes, since there is a lot of stuff to mix up).
  3. Put a tablespoon of cookie batter for each cookie on a cookie sheet (I like to put parchment paper down because it makes it much easier to get the cookies off the tray).
  4. Bake for roughly 10 minutes. The dough will flatten out nicely and make a gooey and crispy flat cookie, which is what I prefer.

Enjoy!

DISCLAIMER: FEEDING YOURSELF OR YOUR CHILDREN ORGANIC FOODS MAY CAUSE EXTREME HEALTH, HEALING AND HAPPINESS.

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13 Responses to Chocolate Chip-Oatmeal-Coconut Cookies from Scratch

  1. Yen July 22, 2014 at 12:38 am #

    I made this with my tot this morning so he can have his own hand made cookie for snack, and WE LOVED IT! I didn’t have the coconut sugar so just normal brown sugar. It was so messy and so much fun & so yummy. Thanks so much!
    I like the disclaimer heehee and i totally agree too :)

  2. Yen July 22, 2014 at 12:41 am #

    P.S. The link to butter is actually healthy is not working. Can you please check? Thanx

  3. Maria Luci July 22, 2014 at 8:33 am #

    Thanks for pointing that out, Yen! The link is fixed. :)

  4. Pam July 22, 2014 at 6:23 pm #

    Approximately how many cookies does this recipe make? Need to know to decide whether to make whole or half recipe.

    Thanks!

  5. Lynn July 23, 2014 at 11:15 am #

    Did the steel-cut oats not work out so well? I have steel-cut oats in the house, but not rolled.

  6. CRS July 23, 2014 at 6:30 pm #

    Anything chocolate + coconut = awesome!! I will definitely be making these. I think I also need an oatmeal raisin coconut version.

  7. Bettie July 24, 2014 at 9:18 pm #

    This sounds like a yummy treat! Thanks for sharing.

  8. maria (farm country kitchen) July 26, 2014 at 8:44 pm #

    This recipe made about 24 large cookies (they flatten out and spread). Steel cut oats are fine! Yum! I just will try rolled next time since I think it gives a more traditional “oatmeal” look and feel.

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  11. Debbie October 18, 2014 at 10:44 pm #

    Hi Maria Luci,

    Am writing you about these cookies; I may be late because I simply haven’t had time to do it. In any case, I made a batch of them and I feel that there’s something missing, like not having enough body. I don’t know if you understand this; or maybe am comparing to your usual store bought cookie. They have more body. I used rolled oats and added sliced almonds along with the rest of the ingredients. To me, they were too chewy because you have the oats, coconut, and almonds to bite into. Maybe if it was made without the oats, you could add the nuts and dry fruits.

    Anyway, the flavor is pretty good and everyone who had them liked them a lot. I do think that the recipes should mention the yields and details like how many inches apart should each tablespoon of batter be placed onto the baking sheet, etc. This is good for people who have never made cookies before, like me.

    Thanks for the recipe and I will make some more maybe with dry fruits.

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  13. lock November 18, 2014 at 3:23 am #

    @ Debbie.. I’ve been making my own cookies from scratch and noticed in other receipts that call for brown sugar, that the amount of brown sugar determines the softness of the cookie, maybe change the ratio from 3/4 cp, BS. to 1/2 cp, and bump up the other sugar the difference. see how that works.

    good luck

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