Loaded Oatmeal Coconut Chocolate Chip Cookies — Soft, chewy, and loaded with chocolate! Sinking your teeth into a thick, hearty cookie is the best!! So good!
Loaded Oatmeal Coconut Chocolate Chip Cookies
I love soft, chewy oatmeal cookies. Especially when they’re loaded with chocolate. These chewy oatmeal chocolate chip cookies are loaded not only with chocolate, but with coconut and walnuts, too.
I combined my two favorite oatmeal cookie recipes, The Best Oatmeal Chocolate Chip Cookies and Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies into one, and added a handful of buttery walnuts for crunch and coconut flakes. The result is a soft yet very hearty cookie that’s brimming with chewiness and texture from the oats, nuts, and coconut.
The recipe makes one dozen larger, bakery-style cookies that are beautifully thick. I like that the recipe only makes one dozen, perfect if you don’t need too much of a good thing laying around, but double it if you have a big family, need a cookie exchange recipe, or love extra cardio.
Warm, fresh cookies can’t be beat.
What’s in Oatmeal Coconut Chocolate Chip Cookies?
To make these fully loaded oatmeal walnut cookies, you’ll need:
- Egg
- Unsalted butter
- Light brown sugar
- Granulated sugar
- Vanilla extract
- Old-fashioned oats
- All-purpose flour
- Sweetened shredded coconut
- Chopped walnuts
- Baking soda
- Salt
- Semi-sweet chocolate chips
How to Make Oatmeal Coconut Chocolate Chip Cookies
First, you’ll need to cream together the egg, butter, sugars, and vanilla. Add in the remaining dry ingredients and mix until just combined, then fold in the chocolate chips.
Scoop out the cookie dough using a 1/4 cup measure, then chill for at least 2 hours. Once chilled, bake the cookie dough until the edges have set and the tops are just set, even if slightly undercooked, pale, and glossy in the center.
Let the coconut oatmeal walnut chocolate chip cookies rest on the baking sheet for 10 minutes before serving.
Do I Have to Chill the Oatmeal Walnut Cookie Dough?
Yes, I always chill my cookie dough prior to baking and highly recommend it. Chilled dough spreads less and cookies bake up thicker.
Can I Use Instant Oats?
No, instant oats are quite powdery and will result in dry cookies.
Tips for Making the Best Oatmeal Chocolate Chip Cookies
The coconut flavor is very subtle, but if you don’t like coconut I recommend these. If you don’t like nuts, omit them. If you prefer raisins to chocolate, make that simple swap.
You’re also welcome to use different kinds of baking chips in this recipe if semi-sweet chocolate chips aren’t your favorite. Think: butterscotch chips, peanut butter chips, chocolate chunks, and so on.
Like most of my cookie recipes, the dough can be made in advance and stored in the fridge for days (or in the freezer for months), so you have the option to bake only as many cookies as needed at any given time.
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Loaded Oatmeal Chocolate Chip Cookies
Ingredients
- 1 large egg
- ½ cup unsalted butter, 1 stick
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 tablespoon vanilla extract
- 1 cup old-fashioned whole rolled oats, not instant or quick cook
- 1 cup all-purpose flour
- ½ cup sweetened shredded coconut
- ½ cup chopped walnuts, pecans may be substituted; or nuts may be omitted
- ½ teaspoon baking soda
- ¼ teaspoon salt, or to taste
- 1 heaping cup semi-sweet chocolate chips
Instructions
- 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.
Notes
- Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.
- Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
- Adapted from The Best Oatmeal Chocolate Chip Cookies and Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Oatmeal Cookie Recipes:
ALL OF MY OATMEAL COOKIE RECIPES!
The Best Oatmeal Chocolate Chip Cookies — Soft, chewy, loaded with chocolate, and they turn out perfectly every time! Totally irresistible!
Soft and Chewy Oatmeal Scotchies Cookies – My favorite classic oatmeal cookie base loaded with sweet butterscotch chips! A classic cookie that you’ve just got to try!
The Best Oatmeal M&M’s Chocolate Chip Cookies — Between the chewy oats, the gooey melted chocolate, and the slight crunch from the M&Ms, there’s wonderful texture in every bite.
Chocolate Chip Banana Oatmeal Cookies — These cookies are soft, moist, and oh-so chewy. They taste like banana bread and chocolate chip cookies rolled into one dessert!
Soft & Chewy Peanut Butter Oatmeal Chocolate Chip Cookies — 3 favorite cookies combined into 1 so you don’t have to choose!! Easy, no-mixer recipe, and always a hit!
One-Bowl, No-Mixer, No-Chill Oatmeal Cookies — An incredibly FAST and EASY recipe that produces perfectly thick cookies with chewy edges and soft centers!! One bowl to wash, no mixer to drag out, and no waiting around!!
Cowboy Cookies — These cowboy cookies are packed with oats, chocolate chips, Cornflakes, and shredded coconut. This is a flexible recipe that you can make with different mix-ins to suit whatever is in your pantry!
Just want to tell you that’s the Loaded Oatmeal Chocolate Chip Cookies are just about the best ever. Won’t ever be able to make them any other way!!! Thanks for sharing!
Thanks for trying the recipe and glad it came out great for you! Glad they’re the best ever for you!
Made these last night – DELISH! all of the quantities seemed perfect – great chocolate to cookie ratio
I made mine with a smaller scoop than suggested, and cooked about 13-15 minutes at suggested temp. Great flavor – not too sweet, even with the coconut.
This is saved and will be a go-to for me, for sure!
Thanks for trying the recipe and I’m glad it came out great for you!
I made these cookies tonight….and OMG they are DELISH!!!!!! They tasted amazing and actually came out of the oven looking like Martha Stewart had made them! Thank you for this tasty recipe!
Thanks for trying the recipe and I’m glad it came out great for you and made you look like Martha Stewart!
Just made these – came out perfectly — my young kids loved them even with nuts and oatmeal — which they normally would complain about — I made 18 cookies and baked for 10 minutes.
Thanks for trying the recipe and I’m glad it came out perfectly and that even the kid are on board with the oatmeal and nuts!
Made these cookies last night without nuts (my son is allergic) but next time I’ll bake a few for him without and then add the nuts after. I love pecans and walnuts, and think the cookies would have tasted even better! Anyways, they were absolutely delicious! My kids and husband loved them. Thanks for a great new cookie recipe I’ll be making again and again!
Glad you and your family love them and that you’ll be making them again and again!
holy smokes batman. Here were amazing! I hesitated to add coconut because I didn’t know if my kids would approve but boy am I glad I did. These were nice big soft chewy cookies. There was absolutely nothing I would change except add nuts next time ( didn’t have any on hand this time ) but these will be a staple in our home.cant wait to have one for breakfast with a nice cup of coffee.
Thanks for trying these and making the recipe as written even with the coconut and glad it was a hit, even with the kids! YAY! love it when everything works out so well!
How do you always capture the most gorgeous, perfectly melty chocolate chips?? That’s totally an art, and you do it so well with every single cookie recipe! It makes me want to grab one (or all 12) off the screen. ;)
These lovely cookies are the bomb dot com! I puffy heart love the coconut in them! :)
You are so sweet – thank you my friend :) xo
These look amazing Averie. You always have the best cookie recipes!!
My neighbor brought over a bunch of cookies yesterday, I think since I brought some to her a few days before that. One of the kinds in the mix were oatmeal with nuts, and all I could think was WHERE’S THE CHOCOLATE?!? I mean….an oatmeal cookie without chocolate? Why bother.
Not that I should complain about free cookies…..
I know, for me oatmeal cookies have to have chocolate or raisins, one or the other to really be an oatmeal cookie. I don’t bake many cookies with raisins anymore for the blog because I really had no idea, but the amount of people who hate raisins is mind-boggling and so I just avoid. But I do love them :)
I have been a chocolate monster lately. Someone gave my department a gigantic box of chocolates (this thing is at least 2 feet wide) and of course, it’s sitting on a counter next to my desk. So I’ve been sneaking a few pieces here and there. So my huge chocolate obsession just keeps on going – like with these cookies. When I saw those huge chocolate chips staring at me as I scrolled through the post, I was thinking, I wish those were on that counter next to my desk. Those cookies look GOOD, Averie!
Hope you have a great Christmas and New Years! :)
Thanks for the compliments and glad these look so good to you – and I hope you have a great Christmas and New Years, too!
This looks amazing! I make so many of your cookie recipes, and they are always the best ever.
Aww, that’s so nice of you so say!!
Your flour to oatmeal proportions are different than mine. I am going to have to try that. I love the look of the texture in the cookies in the photos.
These look incredible. I have a hunch they taste incredible too because I made your M&M cookies last week and they were insanely delicious and a huge hit with my family. I love having a reliable site for topnotch recipes! Thank you, thank you!
Thanks for all the compliments!! I am so glad you and your family enjoyed the M&M cookies and that they were a huge hit!
I thought you were going to use coconut oil in these. :) I know I’ve said this before, but I’m getting tired of “Christmas” cookies and a loaded-oatmeal cookie really appeals to me now. Soon I can try these ….
I made a ton of cookies in Nov and some were holiday cookies and some weren’t, and I knew by now, I’d be safe posting a non-Xmas cookie just because one can get a little red-and-greened-out :)
I love how fat and chewy these look!!! Yum, nothing better than a classic!