Wow, that’s a mouthful. In more ways than one!
These are thick, chewy, dense, delicious cookies. Oatmeal cookies, filled with coconut & chocolate chips, and laced with a healthy bit of whole wheat flour.
It’s no surprise, I’m sure, that you’re seeing another big, thick, coffee-shop style cookie here. I love my cookies thick, chewy, a little crispy on the outside, but still totally moist on the inside.
This big cookie size just makes the cookies turn out better. Trust me, I’ve experimented lots! I will even go as far as to make these large cookies and cut them into smaller quarters if I need to serve them to a larger crowd. It’s so worth it for the flavor & texture boost!
I love a good oatmeal raisin cookie, but sometimes chocolate is just a better choice. And of course, you really can’t go wrong with coconut. At least not in this house!
These cookies are almost… tropical tasting. And since my favorite Hawaiian-born friend was coming over to visit, I just had to make something special for her. These fit the bill and we polished off quite a few in one afternoon!
- 1/2 cup whole wheat flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup butter, melted & slightly cooled*
- 1/4 cup extra virgin coconut oil
- 1 cup firmly packed brown sugar
- 1/2 cup sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 1/2 cups old-fashioned rolled or quick oats
- 1 cup chocolate chips
- 1 cup sweetened flaked coconut
*If you haven't already, melt the butter and then place it in the fridge to cool back down a bit.
In a small bowl, whisk together the flour, salt & baking soda. Set aside.
In a large mixer bowl, cream together the sugars, butter & coconut oil until smooth and fluffy, about 5 minutes.
Beat in the egg & vanilla until smooth.
Mix in the flour mixture until just combined, then stir in the oats, coconut and chocolate chips until mixed.
Refrigerate the dough while you get ready to bake. Preheat the oven to 350ºF. Line 4 baking sheets with parchment.
Remove the dough from the fridge and scoop large amounts (about 1/4 cup or so) onto the baking sheets, allowing room to spread. Press the dough down gently with your palm or a fork.
Bake for 15-20 minutes, until the cookies are just golden brown around the edges. Let cool for several minutes on the baking sheets before removing to a wire rack to cool completely.
Freeze any leftovers for up to several weeks!