Oatmeal Chocolate Chip Cookies with Toasted Coconut

Oatmeal Chocolate Chip Cookies with Toasted Coconut


I’ve always preferred soft, chewy cookies to their crunchy counterparts. When I’ve eaten a crunchy cookie, I assumed that it was either overcooked or store-bought. My gauge for a successful cookie recipe has been its balance of soft and chewy, giving crunchy little merit. Everyone feels that way, right? As it turns out, no. Recently I discovered that some people actually PREFER crunchy cookies, my father-in-law included. Can you imagine?!

So I set out to create a delicious, albeit crunchy, cookie recipe.


Cookie Dough


I was after a hearty cookie and, as you know, white whole wheat flour is my favorite base for baked goods (like here, here, and here). I love oatmeal chocolate chip cookies, but I wanted to add something unusual to these. Toasted coconut would be fun I thought. But fun isn’t how I would describe the result, more like magic. Coarsely grinding it first (like I did for the Toasted Coconut Kettle Corn) adds a subtle, coconutty (pretend that’s a real word :) ) crunch to every bite. These aren’t hard or crispy, they’re delicately crunchy like a good shortbread.

I won’t say that I’m a convert to crunchy cookies, but I will say that these are utterly delicious. I hope you think so too.


Oatmeal Chocolate Chip Cookies with Toasted Coconut
These would be delicious with raisins, dried apricots, dried pineapple – use your imagination. I think you’ll find this recipe amiable to creativity. To toast coconut shreds or flakes, you can bake them on a cookie sheet in a 300 degree oven for 15 to 20 minutes – stirring a couple of times to toast evenly – or toast until brown, stirring contantly, in a dry skillet over medium heat. Coarsely grind your toasted coconut in a food processor before adding to this recipe.
  • 2 cups white whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 2 cups dark brown sugar, lightly packed
  • 1 egg
  • 1 teaspoon vanilla
  • 1½ cups old-fashioned rolled oats (I used extra-thick)
  • ¾ cup coarsely ground toasted coconut (see headnote)
  • 1 cup coarsely chopped, toasted walnuts
  • 1 cup bittersweet chocolate chips (I used 70%)
  1. Preheat oven to 375 degrees.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Add butter and brown sugar to the bowl of a stand mixer fitted with the flat beater. Beat at low speed until combined; increase speed and beat until fluffy, 2 to 3 minutes more. Add the egg and vanilla and beat well, making sure to scrape down sides of bowl. Add flour mixture – cover mixer with a kitchen towel to protect your counters from a flour flurry. Start at low speed until combined, then increase to high for about 1 minute more. Add rolled oats, coconut, nuts, and chocolate chips; mix just until combined.
  4. Scoop dough into walnut sized balls (my favorite cookie scoop) and arrange about 2-inches apart on an ungreased cookie sheet. Bake in preheated oven for 12 to 14 minutes, until golden brown. Wait a few minutes before transferring to a cooling rack (cookies will fall apart if you don’t – live and learn, ahem.)
  5. Enjoy while slightly warm or let cool completely.
  6. Makes 25 to 30 cookies
  7. Note – If, like me, you like to bake only the number of cookies that will be eaten the same day, then bake what you need and freeze the rest. You can bake them straight from the freezer. See this recipe for detailed instructions on this.

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  1. says

    The first time I accidentally bought white whole wheat flour I thought it was another fake find at the supermarket for those who don´t bake… now I know better. I like a mix between crunchy and chewy, but my cookies come out different every time because I don´t pay attention to the timer. I like this recipe that it adapts to so many additions. Love your pic!

    • Marissa says

      White whole wheat does sound suspicious. It’s amazing, though, for adding depth and texture to baked foods without the bitterness that typical whole wheat flour can.

  2. says

    Confession: I LOVE cookies for breakfast with coffee :) Phew, now that my secret is out- I actually prefer crunchy cookies in the morning and soft, chewy ones for a “real” dessert :)

  3. Beth says

    Just made up a batch and they are in the oven, though as a bar cookie (due to lack of time). I think you omitted one ingredient….or does it just taste like chocolate chips? 😉 I added about a cup. I will let you know how they turned out.

  4. Andrea says

    Yum! This was the cookie recipe I was looking for! Almost followed exactly except my children are not walnut fans so I substituted sunflower seeds in place & used a high protein whole wheat flour. They are delicious with the perfect amount of crunch. Thanks :)

  5. says

    I made these with fresh ground einkorn wheat from Italy. I have been experimenting with the recipe and even made a batch increasing the coconut, wheat, walnuts and oats by 50% and reducing the sugar 50% and they were still great! Nobody had a clue. They just loved them, even the grandkids.

    • says

      Wow, that’s wonderful Michael! I experiment all the time with this recipe too, but have never reduced the sugar – definitely going to try that. Thanks for coming back to tell me – so sweet of you. :)

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