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.