These chewy chocolate chip cookies with coconut are a family favorite recipe. Chewy, soft, and loaded with delicious flavor.

The Best Chewy Oatmeal Chocolate Chip Cookies

Sometimes I'm hesitant to share a new chocolate chip cookie recipe because it's next to impossible to come up with a NEW version of the chocolate chip cookie! They've been a family staple in every home since 1930! Still, it's fun to get creative and add a spin on the traditional cookie, even if it is only new to the people in your own home. One of our favorite chocolate chip combinations is oatmeal chocolate chip, and if you haven't ever added a handful of coconut to your oatmeal cookies go ahead and add that to your list of goals.

These chewy oatmeal chocolate chip cookies with coconut are chewy on the outside, soft on the inside and full of buttery deliciousness.

Coconut is one of my favorite mix-ins to add to cookies and the the coconut in this cookie recipe adds such a wonderful flavor and pairs perfectly with the milk chocolate chips. Are you a milk chocolate chip fan or semi-sweet? I like both, but think that milk goes great with this recipe.

This recipe makes 5 dozen chewy oatmeal chocolate chip cookies. Enough to fill our cookie jar and then some. They freeze really well, too. Just take out a few and let them sit on the counter for a little while and they'll be as good as new. You can speed up the process by warming them in the microwave for a few seconds. My grandma always had cookies in her freezer. If you are going to go through the effort of making one batch, might as well make two and save some for another day! In this post I share my best tips for freezing cookies.

You'll start with your basic ingredients. Butter, brown sugar, white sugar, vanilla, eggs, flour, salt, baking soda, oats, eggs, coconut, corn syrup and chocolate chips.

Like most cookie recipes, these chewy oatmeal chocolate chip cookies begin with a bit of butter and sugar being creamed together. Each egg is added, one at a time,
followed by a splash of vanilla.

Corn syrup is mixed in with the wet ingredients and is the key to this chewy cookie recipe. Note: I used to make this recipe with a cup of white sugar and a cup of brown sugar, but found that by cutting the sugar in half (½ c. each) and adding ⅓ c. of corn syrup in its place, a new cookie was born. One that was chewy on the outside and soft on the inside. One that browns without getting too crispy, and doesn't flatten out too much.

Dry ingredients are mixed in a separate bowl. You can use quick or old fashioned oats, it's up to you. Once the wet and dry ingredients combine, a handful of shredded coconut and 2 c. of milk chocolate chips are added. Now it's time to preheat the oven to 350 degrees and prepare a couple of baking sheets with parchment paper.

These cookies are baked for 8-9 minutes, or until the edges begin to brown. Adding extra chocolate chips to the tops of the cookies once they come out of the oven is one of the easiest ways to elevate any chocolate chip cookie.

After the cookies have cooled for 3 minutes it's a good idea to move them to a cooling rack to prevent them from soaking in any more heat from the baking sheet. Yield: 5 dozen cookies.