Chocolate Chunk Oatmeal Toasted Coconut Cookies

I re-discovered this jumbo size cookie over the weekend. Years ago it was my favorite oatmeal cookie recipe and quite popular with friends and family. People requested the cookies often, but after a while I got tired of making them and moved on. Yesterday, still in an oatmeal cookie mood and wanting to use up some coconut, I made a batch and remembered why I liked these so much.

Oatmeal Coconut Chocolate Chunk Cookies

These cookies are thick, dense, and sturdy enough to hold big chunks of good quality chocolate. For this batch I used Lindt because their “Intense Chocolate” was on my mind. As for the oats, “old fashioned” or “rolled” work best. I made these with the “quick” (not instant) type and while the cookies were good, the texture was sort of mealy.

Toasting the coconut adds some extra flavor, but if you skip that step the cookies will still be great. In fact, the original recipe from Gourmet used plain coconut and roasted almonds.

Chocolate Chunk Oatmeal Toasted Coconut Cookies
 
Prep time
Cook time
Total time
 
Chocolate Chunk Oatmeal Toasted Coconut Cookies
Author:
Recipe type: Dessert
Cuisine: American
Serves: 24
Ingredients
  • 1 1/3 cups packed angel flake sweetened shredded coconut (5 1/2 oz)
  • 4 oz pecans, toasted and chopped
  • 8 oz (2 sticks) unsalted butter, cool room temperature
  • 1 cup firmly packed brown sugar
  • 6 tablespoons granulated sugar
  • 1 1/2 teaspoons vanilla
  • 1/2 teaspoons baking soda
  • 1/2 teaspoon salt (omit if using salted butter)
  • 2 large eggs
  • 1 cup all-purpose unbleached flour (spoon and sweet or fluff, scoop and level)
  • 2 1/4 cups old-fashioned oats
  • 2 cups dark or bittersweet chocolate chips or 12 oz coarsely chopped dark chocolate
Instructions
  1. Preheat oven to 350 degrees F.
  2. Toast the pecans and coconut. For the coconut, spread it on a rimmed cookie sheet or in a large baking pan and set it on lower rack of oven. Arrange the pecans on a second sheet and place on middle rack. Bake both pans together for 8-10 minute, checking and stirring the coconut every 3 minutes or so. The pecans should be ready in 8 minutes and the coconut will be ready when it starts to turn golden around the edges.
  3. If baking cookies right away, raise heat to 375 degrees F.
  4. Beat the butter with an electric mixer until creamy. Add both sugars and beat for 2-3 minutes, scraping sides of bowl. Beat in vanilla, baking soda, and salt. Reduce speed of mixer, add eggs and beat until just until they are blended in. Scrape bowl again and add flour. Mix at low speed (or by hand) until blended. Stir in oats, toasted coconut, chocolate, and nuts
  5. Using about a 1/4 cup measure, scoop up dough to form mounds. Chill the shaped balls/mounds until ready to bake. When ready to bake, arrange mounds 3 inches apart on parchment lined sheet, press down to about 1/2 inch and bake at 375 for 12-15 minutes, turning once. These cookies go from pale to overcooked fairly quickly, so remove from oven when edges are browned and centers are still slightly pale. Mine are usually done in 14 minutes.
  6. Makes about 24 large cookies

 

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Comments

  1. says

    Wonderful looking cookies. Some of my favorite chocolate chip recipes include oats and coconut along with lots and lots of chips. This looks like a “must try recipe” to me. Also, I like the idea of toasting the coconut in advance — I haven’t done that before when baking cookies. Will try next time, if I remember. :-)

  2. says

    Oh my gosh! I seriously want some of these right now. I just finished off a couple of Oreos while I watched my brother eat big fat homemade cc oatmeal cookies… so jealous.

  3. Heather says

    ohhhhh. . . . MMMMMMMMM. Trying not to eat much sugar lately – but I might have to make these – they look awesome

  4. says

    It’s funny, I am just about to make chocolate chip cookies from another blog and I feel like I am cheating on you or something. I feel like I need to check your blog for the best! These cookies look awesome! If I had coconut I would probably make these instead but instead, the milk chocolate chip cookies will be made instead. (if it’s any consolation, you probably have a recipe that is similar.) :-)

  5. Lilly says

    Yum! I have to try this recipe. This cookie reminds me of my favorite jumbo oatmeal cookie from America’s Test Kitchen, Chocolate-Chunk Oatmeal cookies with pecans and dried cherries. I normally swap out the mix-ins to suit my mood. If I add about 3/4 cup sweetened coconut, I reduce the amount of brown sugar called for in the original recipe by a 1/4 cup and add only 1 cup.

  6. Sheila in MD says

    Do you think this will work as smaller cookies? I know for some jumbo cookie recipes…making them smaller results in a different texture. Thanks!

  7. Amanda says

    Wow those look fabulous! I’m a big fan of adding coconut to cookies, it add such nice chew!

  8. says

    Sheila, yes. I’ve made these as smaller cookies and they are okay. The bigger ones are better for some reason, but if you make them small just use 1 1/2 inch balls and bake for 10-12 minutes.

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