If you love a Bounty bar or a Girl Scout Samoas cookie, then you need to try these chocolate chip coconut oatmeal cookies! They're made with brown butter, giving you an almost toffee-like flavor. I've packed them with shredded coconut, rolled oats, and semisweet chocolate chips. These oatmeal cookies are made in one bowl (and one pan for the brown butter!) and you don't even need a mixer to make them since they're mixed by hand. Plus, you don't have to chill the cookie dough!
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After I made my chocolate coconut cupcakes with chocolate frosting, I realized I need way more coconut recipes in my life. Chocolate and coconut is a superior flavor and I stand by that!
These chocolate chip coconut oatmeal cookies (wow, that's a mouthful) are based on my oatmeal walnut chocolate chip cookies and chewy brown butter oatmeal cookies.
When recipe testing these coconut oatmeal cookies, I decided to add unsweetened shredded coconut instead of sweetened as I feel like you already get tons of sweetness in this cookie dough.
I also experimented with chilling the dough versus skipping that step and found that chilling isn't necessary! So yay - we just saved some time and can enjoy these cookies even sooner.
Just like all my other cookie recipes, I've tried to make this coconut oatmeal chocolate chip cookie recipe SIMPLE. Ok yes, you do brown butter - but everything else is made in one bowl and you just need a whisk and a rubber spatula!
Want a cookie that's a bit heavier on the chocolate? Try these triple chocolate chunk cookies that are made in one bowl! Or if you want a brown butter cookie with peanut butter, try these brown butter peanut butter Oreo cookies!
Why you'll love this recipe!
- Super Soft: these cookies are super soft, this is thanks to a higher ratio of light brown sugar to granulated sugar.
- Chocolate + Coconut Flavor: the magic of chocolate chips with shredded coconut! And with the addition of brown butter, I almost feel like these taste like Girl Scout Samoas cookies (the best Girl Scout cookie in my humble opinion)
- Simple Recipe: I'm trying to become queen of recipes where you don't need a mixer! These oatmeal cookies are made in one pan (for the brown butter) and one bowl. And, you don't have to chill the cookie dough before baking them!
Grab your ingredients
- Rolled Oats: you want to use rolled oats or old fashioned oats, these are going to make your oatmeal cookies nice and chewy. Quick oats or porridge oats are going to make the cookie dough crumbly.
- Unsweetened Shredded Coconut: I recommend using unsweetened shredded coconut since these cookies are already pretty sweet!
- Chocolate Chips: I've tested this recipe with semisweet chocolate chips (I use the giant bag from Kirkland) but you could swap them out for dark chocolate chips or milk chocolate chips.
- Spices: I love adding some cinnamon and nutmeg to my oatmeal cookie dough, it just gives it a slightly spiced flavor!
Let's make some cookies!
You can find the full recipe below, but let's walk through the steps!
- Step 1: Place the butter in a small saucepan over medium-low heat. Melt, stirring with a rubber spatula. It'll start to foam and sputter, and then the milk solids will turn light brown. Turn the heat off and pour into a large bowl, let cool.
- Step 2: Preheat the oven to 350ºF and line two baking sheets with parchment paper. Add the sugars and vanilla to the brown butter, whisk together. Then mix in the eggs.
- Step 3: Pour the flour, baking soda, salt and spices into the bowl. Mix until just combined with a rubber spatula.
- Step 4: Pour in the shredded coconut, rolled oats and chocolate chips. Mix until just combined.
- Step 5: Use a large cookie scoop or a tablespoon to scoop out 3 tablespoons of cookie dough. Place on the two prepared baking sheets.
- Step 6: Bake in the preheated oven one sheet at a time for 9-12 minutes. The edges will have set but it's ok if the middles are still slightly underdone, they'll keep baking on the cookie sheet!
Getting that bakery style cookie look!
You know how sometimes you'll make a recipe and then you're like 'wait, why doesn't my cookie look like theirs??' I'm going to let you in on my secrets to get cookies that look EXACTLY like mine:
- Cookie scoot: do the cookie scoot! As soon as your cookies are out of the oven, take a large biscuit cutter or mug and gently scoot the cookie into the perfect round shape. I do this with almost every cookie I bake.
- Add more chocolate chips: see all those shiny chocolate chips on top of these oatmeal cookies? I gently press them on after I scoot the cookies. I've found they look so much nicer versus putting them on top of the cookie dough balls just before baking.
- Weighing out flour: I always recommend weighing out your flour with a kitchen scale. If you're using measuring cups, you're probably adding too much flour. Too much flour = dry, crumbly cookies.
Storage & Freezing
Store the cooled cookies in an airtight container at room temperature for 4-5 days. To freeze, place in a freezer bag for up to 2 months. Let thaw at room temperature before enjoying.
To freeze the cookie dough balls, place in a Ziploc bag or airtight container. Bake from frozen but they might need an extra minute or two in the oven!
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Thank you!
Ella
Recipe
Chocolate Chip Coconut Oatmeal Cookies (with brown butter)
Equipment
- 2 Bowls
- Whisk
- Rubber Spatula
- 2 Baking Sheets
- Cooling Rack
- Kitchen Scale
- Measuring Spoons
- Large Cookie Scoop
Ingredients
- 1 cup (227 grams) unsalted butter
- 1 ¾ cup (210 grams) all purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup (205 grams) light brown sugar
- ¼ cup (50 grams) white sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups (222 grams) rolled oats
- 1 cup (180 grams) unsweetened shredded coconut
- 1 cup (180 grams) semisweet chocolate chips
Instructions
- Start by browning the butter. Add the butter to a small saucepan and place over medium-low heat. Stir as the butter begins to melt. As the butter melts it will start to foam and sputter. Stir until the butter completely melts and the sputtering starts. You should see small dairy solids at the bottom, and those should start to turn golden brown. The butter will smell nutty and toasty. Take off the heat and pour into a bowl to cool completely.1 cup (227 grams) unsalted butter
- Preheat the oven to 350℉/175℃ and line two baking trays with parchment paper.
- In a medium bowl, whisk together the flour, salt, baking soda and spices. Set aside.1 ¾ cup (210 grams) all purpose flour, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, 1 teaspoon baking soda, 1 teaspoon kosher salt
- Add the light brown sugar, white sugar, and vanilla extract to the cooled brown butter. Whisk until smooth.1 cup (205 grams) light brown sugar, ¼ cup (50 grams) white sugar, 2 teaspoons vanilla extract
- Add the 2 eggs into the melted butter, and whisk until just combined.2 large eggs
- Pour the flour mixture into the sugar mixture and stir until just combined. Stir in the rolled oats.2 ½ cups (222 grams) rolled oats
- Stir in the chocolate chips and shredded coconut.1 cup (180 grams) semisweet chocolate chips, 1 cup (180 grams) unsweetened shredded coconut
- Using a large cookie scoop or a tablespoon, scoop out 3 tablespoons of dough. Place on the prepared baking sheets, keeping the cookie dough balls about 3-4 inches apart.
- Bake 1 sheet at a time for 9-12 minutes. The edges will have set and turned golden brown but the middles might look underbaked which is fine. Add extra chocolate chips on top of the cookies if you wish. Let cool for 10 minutes on the baking sheet before tranferring to a wire cooling rack to cool completely.
- I recommend keeping the cookie dough balls that aren't being baked right away in the fridge! That way they don't get too warm. If they get too warm they will spread out while baking.
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Rhonda says
These are wonderful! I used salted butter and reduced the salt added later. I also used mixed sweetened and unsweetened coconut, as this is the mix I always use for baking and had it pre mixed. It was delicious. I did not add extra chocolate chips on top, so I would recommend slightly flattening the cookie balls before baking. I will absolutely make these again and keep perfecting them as I practice. I know my family will enjoy these.
Ella Gilbert says
I love the idea of sweetened and unsweetened coconut! I have to try that!