Chocolate Chip Coconut Oatmeal Cookies (with brown butter)
Soft, chewy, and packed with flavor, these chocolate chip coconut oatmeal cookies come together in one bowl - no mixer or chilling required!
Servings: 16 cookies
Calories: 378kcal
Equipment
- 2 Bowls
- Whisk
- Rubber Spatula
- 2 Baking Sheets
- Cooling Rack
- Kitchen Scale
- Measuring Spoons
- Large Cookie Scoop
Ingredients
- 1 cup unsalted butter
- 1 ¾ cup all purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup light brown sugar
- ¼ cup white sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups rolled oats
- 1 cup unsweetened shredded coconut
- 1 cup 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 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 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 light brown sugar, ¼ cup 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 rolled oats
- Stir in the chocolate chips and shredded coconut.1 cup semisweet chocolate chips, 1 cup 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.
Video
Notes
My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way.
Chocolate Chips: I'm using semisweet chocolate chips but you can use milk chocolate chips or dark chocolate chips if you prefer. You can also use butterscotch chips or peanut butter chips.
Oats: make sure you're using rolled oats or old-fashioned oats. Instant oats will make the cookies too dry!
Unsweetened Shredded Coconut: I've found that these cookies don't need sweetened shredded coconut since they're already quite sweet!
Salt: If you don’t have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt. Please note I am using Diamond Crystal Kosher Salt and not Morton Salt, which is a coarse kosher salt. Coarse kosher salt is much too salty for this recipe.
Storage: keep the baked cookies in a tupperware for up to 1 week at room temperature. Freeze cookies in an airtight container in the freezer for up to 2 months. Let thaw before enjoying. Nutrition
Calories: 378kcal | Carbohydrates: 43g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 54mg | Sodium: 232mg | Potassium: 188mg | Fiber: 4g | Sugar: 21g | Vitamin A: 394IU | Vitamin C: 0.1mg | Calcium: 37mg | Iron: 2mg
