Chewy Coconut Oatmeal Chocolate Chip Cookies

    26 min

    A chewy oatmeal cookie that is the best of all worlds - incorporating coconut, chocolate chips and chopped nuts. You can omit either the coconut and/or nuts if desired.

    389 people made this

    Serves: 30 

    • 225g butter, softened
    • 275g dark brown soft sugar
    • 100g caster sugar
    • 2 eggs
    • 2 tablespoons milk (30ml)
    • 2 teaspoons vanilla extract
    • 225g plain flour
    • 1 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 250g porridge oats
    • 340g plain chocolate chips
    • 120g chopped walnuts
    • 70g desiccated coconut

    Prep:15min  ›  Cook:11min  ›  Ready in:26min 

    1. Preheat oven to 190 C / Gas 5.
    2. In a large bowl, cream together the butter, dark brown soft sugar and caster sugar until smooth. Beat in the eggs one at a time, then stir in the milk and vanilla. Combine the flour, bicarbonate of soda and salt; stir into the sugar mixture until well blended. Stir in the oats, chocolate chips, walnuts and coconut until evenly distributed. Drop by rounded spoonfuls onto ungreased baking trays.
    3. Bake 10 to 12 minutes in the preheated oven for a chewy cookie or 14 minutes for a crisper cookie.
    4. Cool for 1 minute on the baking tray and then remove to wire rack. Cool completely and then store in tightly sealed container.

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    Reviews in English (364)


    i made some plain,some with currants,some with coconut, some with almonds,all with the one mix.they were delicious my grand children loved them. so easy to make.  -  06 Jan 2013


    Great base recipe. I did tweak a little. Didn't add the caster sugar and reduced sugar overall. I didn't add any nuts or coconut. I added some milk chocolate raisins and some dark chocolate chips. I cooked for a little longer and halfway through flattened the tops with a fork. Delicious.  -  30 Jun 2013


    This is a thousand dollar recipe, I've been looking for something like this for awhile! However, I did make a few modifications to make it more whole grain and wonderfully delicious. I subbed the 1 3/4 cups of flour with 1 cup whole wheat flour and 3/4 cup oat flour, then cut the 1/2 cup of white sugar to 1/4 cup of white sugar (someone on here thought it was too sweet). I also used only 2.5 cups of rolled oats, as that was all that I had left. Another tip - put your cookie dough in the fridge for 1 hour before you start to bake it and use a small icecream scooper to form the cookies on your cookie sheet. It tasted wonderfully chewy, rich and perfectly sweet. It reminded me of the Double Tree Chocolate Chip cookies they used to give out at their hotel, but better because I used all organic ingredients and absolutely no preservatives. Yummy!  -  27 Jan 2008  (Review from Allrecipes US | Canada)

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