Rebecca Ames Photography | Chapel Hill Wedding Photographer

Oatmeal Chocolate Chip Coconut Cookies

becci amesComment

I love to bake. I especially love cookies. YUM! But I don't like them too sweet, so I rarely go out to bakeries for cookies. I just love great flavor and chewiness so I make this cookie recipe very often. Actually, more often that not. I think they taste better after they've been sitting in the cookie jar for a day too, they get all super soft.

You'll notice that there are three whole cup of oats in the recipe, as well as half of a cup of whole wheat flour. That makes these cookies HEALTHY! Sure there's butter and chocolate, but go ahead. Eat them for breakfast. If you're not into super healthy, you can use all all purpose flour.



½ c. plus 6 Tbl. Butter, softened

¾ c. Brown Sugar

2 eggs

1 tsp. Vanilla Extract

1 c. All Purpose flour

½ c. Whole Wheat Flour

1 tsp. Baking Soda

½ tsp. Salt

3 c. Rolled Oats

1 c. Chocolate Chips

½ c. Shredded Coconut


Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, and salt; mix well. Add oats and coconut and chocolate; mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets, I like parchment paper personally.

Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.