Oatmeal Coconut Chocolate Chunk Cookies
Lately, I have been obsessing over everything coconut. From coconut flakes in my smoothies, coconut oil in my hair, coconut body lotion BUT please keep coconut water away from me! I really tried to get on that trend but it’s just ew! I can’t and I won’t put myself through that again.
When it comes to dessert, coconut holds the key to my heart or more like the key to my stomach. I love the flavor and texture coconut flakes give to any dessert. Call me crazy but I personally prefer unsweetened coconut flakes in desserts but you can use whatever your taste buds prefer.
Let’s get back to what matters at this moment, Oatmeal Coconut Chocolate Chunk Cookies. Unless it was requested by a client but I will do everything in my power to not use raisins! Many times I’ve taken a bite out of a cookie thinking the raisins were chocolate chips and they weren’t. I don’t appreciate that. But if you love oatmeal raisin cookies, I won’t judge you. We can still be friends.
I replaced the raisins with unsweetened coconut flakes and dark chocolate chunks and the result: AMAZING! You still get the soft and chewy texture of a classic oatmeal cookie but the coconut-chocolate combo is out of this world. It actually, tastes very similar to one of my favorite chocolate bars I ate growing up in Jordan called Bounty.
OK, so now you know two new things about me, I don’t care for coconut water and I have trust issues with raisins. If you’re anything like me, then you’ll LOVE these cookies.
A Few Tips You Should Know:
- Remember to follow the recipe exactly, and especially when it comes to the baking time. You want the edges to be nice and browned but the middle will look under cooked. Resist the urge to put them back in the oven! One minute too long in the oven can cause these cookies to over bake and lose the chewy texture we’re after.
- I used a ¾ oz cookie scoop and it made about 40 2 ½ inch cookies, you can use a larger scoop but recipe will yield less cookies. A ¾ oz scoop is about a 1 ½ – 2 Tbs.
- This is totally optional, I sprinkled a little fancy sea salt on the cookies prior to baking and it was delish. Do it.
- 1 1/2 sticks unsalted butter softened
- 1 cup brown sugar firmly packed
- 1/2 cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 3 cups old-fashioned oats
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1/8 tsp freshly grated nutmeg
- 1/2 tsp kosher salt
- 2 Tbs whole milk
- 1 cup unsweetened coconut flakes
- 1 cup chopped dark chocolate
- sea salt, for sprinkling optional
- Preheat oven to 350 degrees F. Line baking sheets with parchment.
- Place all dry ingredients in a medium bowl and whisk with fork to combine well. In a mixing bowl, place butter and sugars and beat until smooth. Add the egg and vanilla, mixing until well combined- scrape bottom of bowl if needed. Add the dry ingredients and mix until JUST combined. Add the chocolate chunks and coconut flakes and mix until combined. While mixer is going add the whole milk and mix briefly. Using spatula, scrape bottom of bowl to insure everything is well incorporated.
- Place dough in fridge preferably overnight or for 4 hours until completely chilled. Using a cookie scoop or spoon, place about 1-Tablespoon of cookie dough ( not heaping but not flat) 2 inches apart. With your hand, Slightly press cookies down to flatten out. Just a little. Sprinkle with sea salt.
- Bake cookies for 14-15 minutes. Rotating pans half way through.
- Very important! Bake cookies until edges are nice and brown, middle part may seem underdone but you must take them out. Otherwise they will over bake and become rubbery instead of chewy.
This looks and sounds amazing….and I don’t even like coconut that much, but this combination is so creative and sounds so tasty!
Thanks! But you can always leave out the coconut if you want, it will be just as good 🙂