Coconut Oatmeal Chocolate Chip Cookies

Published on August 11, 2021 Oatmeal Coconut Chocolate Chip Cookies- soft and chewy oatmeal cookies with shredded coconut and lots of chocolate chips! This cookie recipe is a family favorite! Cookies hold a special place in my heart. They just make me happy…and my tummy happy too! I have A LOT of favorite recipes, but these Oatmeal Coconut Chocolate Chip Cookies are at the very top of the list. I have been making them since I was little so there is the nostalgic factor, but they are also VERY delicious. This cookie recipe is a good one to have in your regular repertoire. They turn out perfect every time, everyone loves them, and they are a classic. You can’t go wrong! The cookies are soft, chewy, sweet, and have the perfect amount of coconut and chocolate. I use sweetened coconut and semi-chocolate chips, but if you prefer milk or dark chocolate, go for it! The cookies are great on their own or dunked in a glass of cold milk! Make a batch TODAY! I know you will LOVE them! And you can double the recipe, I often do because these cookies never last long:)

How to Store

The cookies will keep in an airtight container on the counter for up to four days. You can also freeze the baked cookies for up to 3 months. Place in a freezer bag or freezer container and freeze. They are good frozen or you can let them come to room temperature. If you want to freeze the cookie dough, shape the dough into balls and place the balls on a baking sheet or tray. Place in the freezer for 30 minutes or until balls are hard. Transfer to a freezer bag or freezer container and freeze for up to 3 months. When ready to bake, preheat the oven and bake! You don’t have to defrost the dough, just add a few minutes to the baking time.

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Photos by Baked Ambrosia