Taste testers agree these Big Fat Coconut Oatmeal Chocolate Chip Cookies are amazing. Perfect cookie texture plus lots of yummy flavors going on too. You’ll love them.
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Big fat cookies continue to be a much loved favorite treat around here. After years of making them, it is high time for a new flavor and this variation is so good.
Here is a quick link to the other big fat cookie recipes I’ve posted so far for your cookie baking convenience:
Big Fat Chocolate Chip Cookie (The Original)
Big Fat Honey-Sweetened Chocolate Chip Cookie
Big Fat Double Chocolate Chip Cookie {+Honey Variation}
Big Fat Honey Oatmeal Chocolate Chip Cookie
How to make these Big Fat Coconut Oatmeal Chocolate Chip Cookies
I usually make these cookies with a Bosch Mixer with the cookie paddles. It does a good job.
When mixing, follow the recipe and be sure to pulse when it says pulse and stop when it’s mixed. Over mixing cookie dough isn’t a good thing for cookies.
I like to weigh my cookies using a cooking scale. A 4-ounce cookie is perfection in my estimation. You can fit 2 columns of 3 cookies (six cookies total) per a cookie sheet.
There’s an art to knowing when to pull out a chocolate chip cookie. Somewhere right in between raw and burnt is perfection. For these cookies, perfection means they are just starting to turn golden brown on the edges. They should also be slightly crackly on top.
I usually let the cookies rest a few minutes on the cookie sheet. I then transfer them to a wire rack to cool. On the cookie sheet, they will continue to cook a little. This is why you actually want to pull them out of the oven a tad bit under done.
Let the cookies cool down until they’re safe to eat. Have that glass of milk ready and some napkins handy. Yum!
Some ingredient tips & preferences
I love using Mexican vanilla (aff. link) in my chocolate chip cookies. I prefer dark or semisweet chocolate chips.
The exact amount of flour needed in these cookies can vary by 1/4 cup either way. It depends on your elevation. This recipe was created at about 4,000 feet. If you are lower elevation you may want to use up to 1/4 cup less flour. For higher elevation, you may need up to a 1/4 cup more flour.
If you are wondering how the elevation will affect your cookies, always start with the smallest amount of flour. Follow the guidelines above. You can start out by baking a single cookie as a test. If the cookies spread too much while baking, you need to add a little more flour. If the cookies don’t spread enough, you need to use less flour.
Can I make them smaller?
Yes, smaller cookies are an option. For a #40 cookie scoop size, lower oven temperature to 350 and bake for 10 to 12 minutes. The smaller cookies are perfect if you are baking for a crowd.
Big Fat Coconut Oatmeal Chocolate Chip Cookies
These Big Fat Coconut Oatmeal Chocolate Chip Cookies are amazing. Perfect cookie texture plus lots of yummy flavors going on too. You'll love them.
Ingredients
- 1 cup (2 cubes) butter room temperature
- 1-1/4 cups (9.4 ounces) packed light brown sugar
- 1/2 cup (3.75 ounces) packed dark brown sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract see note
- 1 cup (3.5 ounces) old-fashioned rolled oats
- 2-1/4 cups (11.25 ounces) all-purpose white flour see note
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup (2 ounces) sweetened or unsweetened coconut flakes
- 2 cups (12 ounces) chocolate chips
Instructions
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Preheat oven to 375 degrees F (350 degrees convection bake). Line 2 half sheet baking sheets with parchment paper and set aside.
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In the bowl of a stand mixer using cookie paddles, combine butter, and brown sugars and whip until combined and smooth. Add eggs and vanilla and mix well.
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Add oats, flour, salt, and baking soda and pulse until just a few streaks of flour remain. Add coconut flakes and chocolate chips and pulse a few more times just until barely mixed.
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Scoop giant 4-ounce portions of cookie dough and roll gently until it starts to come to a ball shape. I like to roll it just barely so the cookie still has some rustic character. Place dough balls onto prepared cookie sheets in 2 columns of 3, allowing for 6 cookies per sheet, evenly spaced.
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Bake each pan in preheated 375 degree oven (350 convection) for 11-13 minutes or until cookies are golden brown on edges and slightly crackly on top.
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Remove from oven and let cookies rest for 2 to 3 minutes on cookie sheet before removing to a cooling rack to cool completely.
Recipe Notes
1. For best results, use a good quality vanilla extract rather than an imitation vanilla. We love 
2. I’ve found that the amount of flour needed for this recipe can vary by ¼ cup either way, depending on your elevation. This recipe was created at about 4,000 feet. If you are lower elevation you may want to use up to ¼ cup less flour. If you are higher elevation, you may need up to a ¼ cup more flour. If you are wondering about how the elevation will affect your cookies, always start with the smallest amount of flour from the guidelines above. You can start out by baking 1 cookie as a test. If the cookies spread too much while baking, you need to add a little more flour. If the cookies don’t spread enough, you need to use less flour.
3. I prefer dark or semi sweet chocolate chips in this recipe.
4. Although they are better larger, you can make a smaller size. For a #40 cookie scoop size, lower oven temperature to 350 and bake for 10-12 minutes.
Recipe Source: Heather @ The Cook’s Treat
All images and text ©The Cook’s Treat
Disclaimer: post contains affiliate links for items on Amazon.
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