• Amber Joy

Oatmeal chocolate coconut cookies

Updated: May 20



I’m gonna get right to the cookie part.

I’m not crazy about coconut, but when its with oatmeal I’m down. I also lobe butter, but don‘t want to add 2 whole sticks if it’s not necessary. Sometimes it is tough bc butter makes everything meltier and grand.


Add grape seed oil to your baked goods. Yes, seriously.

  • 1 cup (2 sticks) butter, room temperature

  • 3/4 cup brown sugar, packed

  • 3/4 cup granulated sugar

  • 2 large eggs

  • 1 tsp vanilla extract

  • 2 cups all-purpose flour (stir, spoon, and level)

  • 2 1/2 cups old fashioned oats*

  • 1 tsp baking soda

  • 1/2 tsp salt

  • 2 cups semi-sweet chocolate chips (one 12oz bag)

  1. Preheat oven to 350 degrees Fahrenheit. Line cookie sheets with parchment paper or silicone baking mats.

  2. In a stand mixer with the paddle attachment, cream the butter and sugars together. Add the eggs, and vanilla. Mix until incorporated. Scrape bowl.

  3. In a separate bowl combine the flour and baking soda. Slowly add to wet ingredients and mix until just incorporated. Fold in oats, then chocolate chips. (If dough seems really sticky. Add 2 Tbsp more flour.)

  4. Scoop cookie dough balls with a spoon onto parchment or silicone lined baking sheets, spaced a couple inches apart.

  5. Bake at 350˚F for 9-11 minutes, until edges are lightly browned and centers are just underdone (for soft cookies).

  6. Sprinkle sea salt over cookies and give em a little slap on their tops with a spatula. Rest on tray 2-3 minutes before transferring to a cooling rack. Store cookies in an airtight container up to one week.



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