These are not your average oatmeal cookie recipe, there are hands down the BEST oatmeal chocolate chip cookies you’ll ever have.
When YOU make this Oatmeal Cookie Recipe please tag us @munchkintimeblog on Instagram, we would LOVE to see your creation!
They’re made with old fashioned rolled oats and your usual baking staples, plus they’re loaded with both chocolate chips and peanut butter chips, but they’re packed with chopped walnuts and coconut too!
With slightly crispy edges, a soft chewy center, and a chunky texture, it’s hard not to eat the whole batch right off the cooling rack.
However, if you can resist, I promise you they make a great addition to your holiday cookie tray, and they’ll definitely go over big at a cookie exchange party.
And of course, you can always enjoy them as a snack. My kids love them with a nice cold glass of milk!
Butter – Softened to room temperature so it’s easy to cream. Taking it out of the fridge at least 30 minutes before you begin the recipe is helpful.
Sugars – I use equal parts white granulated sugar and brown sugar. The brown sugar helps to give it extra moisture to keep it nice and soft. As well, it provides a deeper caramelized flavor.
Large Egg – Take the egg out of the fridge when you take the butter out. It’s a good idea to have all your ingredients start at the same temperature for even baking.
All-Purpose Flour – Always make sure to measure your flour correctly for best results.
Baking Soda – You need a leavening agent to help keep the cookies nice and thick.
Oats – I like to use old-fashioned rolled oats because they are chewy and have more texture than quick oats.
Mix-ins – Peanut Butter Chips, Chocolate Chips, Sweetened Coconut, Chopped Walnuts.
How to Make Oatmeal Chocolate Chip Cookies
Step 1: In a large mixing bowl, use an electric hand mixer to whisk the egg and sugars until creamy, about 3 minutes.
Step 2: Whisk in the butter until smooth.
Step 3: Add in the flour and baking soda, and continue mixing for about 1 minute. Then, using a wooden spoon, fold in the chocolate chips, peanut butter chips, coconut, and walnuts. Do not overmix, just stir until everything is combined.
Step 4: Use a cookie scoop to scoop out the dough and place the dough balls onto a parchment-lined baking sheet, a couple of inches apart to allow room for spreading.
Step 5: Bake for 10-12 minutes in a preheated 350-degree oven until the edges crisp up and the center is set but still a bit soft.
Step 6: Remove the tray from the oven and allow it to rest for 5 minutes. Then, move the cookies to a wire rack to cool completely.
Yes, seriously, they are this quick and easy to make!
Tips for Oatmeal Coconut Cookies
- For even baking. Make all your cookies the same size. Using an ice cream scoop or cookie dough scoop is super helpful for this. Also, starting with room temperature ingredients means that every ingredient is baking at the same time, rather than the colder ingredients playing catch up.
- Play around with the mix-ins. Oatmeal coconut chocolate chip cookies are just one way to enjoy these. If you’re not a fan of coconut, by all means, leave it out. If you prefer to use chocolate chips without peanut butter chips, no problem! You can also decide whether you want to use semi-sweet chocolate chips, milk chocolate chips, or white chocolate chips. Butterscotch chips would be great as well! Or maybe you want raisins!
- Line your baking sheet with parchment paper or a silicone baking sheet. Not only does it help with cleanup and prevent sticking, but both help to prevent too much spreading. Your cookies will naturally spread out, but you don’t want them spread paper thin.
- Chill the dough if you have extra time. It’s completely optional, but it’s a great way to help your dough set before baking.
For this recipe, I use salted butter because there is no added salt as a separate ingredient. It’ll enhance the flavors as well as bring a little balance to the sugars, chocolate, and sweetened coconut.
Feel free to swap the walnuts for chopped pecans, almonds, or macadamia, if preferred.
Absolutely! If you want to get ahead on the preparation but aren’t quite ready to bake them yet, you can certainly keep the dough stored beforehand. Wrap it airtight in plastic wrap and then store it in an airtight container or Ziploc bag for up to 1 week in the fridge. You can also freeze the dough for up to 2 months.
When you’re ready to bake, you can either scoop the dough balls straight out of the fridge and tack on a few extra baking minutes, or let the dough come to room temperature first before scooping. Then, follow the directions as listed.
If the dough is frozen, thaw it in the fridge overnight.
As you can imagine, these are best when they are freshly baked! However, you can keep them stored in an airtight container at room temperature for up to 1 week!
Sure you can. Transfer them to a freezer bag or freezer-safe container and keep them frozen for up to 2 months!
Coconut Oatmeal Chocolate Chip Cookies
- Preheat the oven to 350F. Line baking sheet with parchment paper. In the mixing bowl, using electrical mixer whisk egg and sugars for about 3 minutes, or until cream texture. Add butter, and give it a good whisk.
- Add flour and baking soda and mix for about 1 minute. Stir in oats, coconut, chocolate chips, peanut butter chips, and walnuts, until everything is combined.
- Form balls and place them on a baking sheet. Bake for 10-12 minutes. Enjoy!
Q. – Do YOU like these Oatmeal Peanut Butter Chips Cookies?
Let me know in the comments below, I would love to hear from you!
Thank YOU for YOUR Comment, Share & Recipe Review!
Have a wonderful day!