Oatmeal Chocolate Chip Cookies with Toasted Coconut

To toast coconut shreds or flakes, you can bake them on a cookie sheet in a 300°F oven for 15 to 20 minutes – stirring a couple of times to toast evenly – or toast until brown, stirring constantly, in a dry skillet over medium heat. Coarsely grind your toasted coconut in a food processor before adding to this recipe.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings 30 cookies


  • 2 cups white whole wheat flour (240 grams) I used Bob's Red Mill Ivory Wheat Whole Grain Flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup unsalted butter (2 sticks) at room temperature
  • 2 cups dark brown sugar (340 grams) lightly packed
  • 1 egg
  • 1 teaspoon vanilla
  • 1 1/2 cups old-fashioned rolled oats (144 grams) I used extra-thick
  • 3/4 cup toasted coconut (60 grams) coarsely ground (see headnote), 60 grams
  • 1 cup coarsely chopped (113 grams) toasted walnuts
  • 1 cup bittersweet chocolate chips I used 70%


  • Preheat oven to 375°F.
  • Line a baking sheet with parchment paper.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • Add butter and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. 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.
  • Scoop dough into walnut sized balls (my favorite cookie scoop) and arrange about 2-inches apart on prepared baking sheet. Bake in preheated oven for 12 to 14 minutes, until golden brown. Wait a few minutes before transferring to cooling rack (cookies will fall apart if you don’t – live and learn, ahem.)


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. Thaw them covered with plastic wrap on a parchment lined baking sheet before baking and flatten to ½-inch thick with a glass or mug bottom or the palm of your hand.