Ingredients
- 1 cup butter or coconut oil, softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour or gluten-free 1:1 blend
- 1 tsp baking soda
- ½ tsp sea salt
- 2 cups rolled oats
- 1 ½ cups sweetened shredded coconut
- 1 cup semi-sweet or dark chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream butter and sugars together until light and fluffy.
- Beat in eggs and vanilla extract.
- In a separate bowl, whisk flour, baking soda, and salt.
- Gradually mix dry ingredients into wet until combined.
- Stir in oats, coconut, and chocolate chips.
- Optional: Chill dough for 30 minutes for thicker cookies.
- Scoop dough onto baking sheets and flatten slightly.
- Bake for 10–12 minutes, or until edges are golden and centers are soft.
- Let cool on pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store in an airtight container for up to 5 days or freeze for up to 3 months. For a dairy-free version, use coconut oil and dairy-free chocolate chips. Toast the coconut beforehand for a nuttier flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Comfort Food