Oatmeal Chocolate Coconut Chewy Recipe - Allrecipes.com
Oatmeal Chocolate  Coconut Chewy Recipe
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Oatmeal Chocolate Coconut Chewy
This chewy oatmeal cookie is loaded with chocolate chips, coconut, and nuts. See more

Oatmeal Chocolate Coconut Chewy

Recipe by  

"A chewy oatmeal cookie with chocolate chips, shredded coconut, and chopped nuts. Great with or without nuts and coconut."

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Ingredients Edit and Save

Original recipe makes 5 dozen Change Servings


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the milk and vanilla. Combine the flour, baking soda and salt; stir into the sugar mixture until well blended. Stir in the oats, chocolate chips. walnuts and coconut until evenly distributed. Drop by rounded tablespoons onto ungreased cookie sheet.
  3. Bake 10 to 12 minutes in the preheated oven for a chewy cookie or 14 minutes for a firmer cookie.
  4. Cool for 1 minute on the cookie sheet and then remove to wire rack. Cool completely and then store in tightly sealed container.
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Reviews More Reviews

Most Helpful Positive Review
Jan 27, 2008

This is a thousand dollar recipe, I've been looking for something like this for awhile! However, I did make a few modifications to make it more whole grain and wonderfully delicious. I subbed the 1 3/4 cups of flour with 1 cup whole wheat flour and 3/4 cup oat flour, then cut the 1/2 cup of white sugar to 1/4 cup of white sugar (someone on here thought it was too sweet). I also used only 2.5 cups of rolled oats, as that was all that I had left. Another tip - put your cookie dough in the fridge for 1 hour before you start to bake it and use a small icecream scooper to form the cookies on your cookie sheet. It tasted wonderfully chewy, rich and perfectly sweet. It reminded me of the Double Tree Chocolate Chip cookies they used to give out at their hotel, but better because I used all organic ingredients and absolutely no preservatives. Yummy!

Most Helpful Critical Review
Apr 15, 2010

These were just ok. Mine came out completely flat and crispy even though i cooked them exactly at the right temp and time. Perhaps they should be cooked at 350? also disappointingly you couldn't really taste the coconut. Someone else mentioned using coconut extract and that's probably a good idea. Otherwise these were a run of the mill fancy chocolate chip cookie.

Aug 03, 2007

Greatest cookie recipe ever! I substitute milk chocolate for semi-sweet morsals and use sweetened coconut. Sorry, not a fan of nuts so I leave them out. 12 minutes @ 350 degrees gives them a slightly crispy outside and leaves the inside chewy.

Oct 16, 2007

AWESOME cookies. My husband, who likes crispy cookies, and I, who like 'gooey' cookies, both loved these. Great even without nuts. The coconut added great texture without an over-powering flavor.

Jan 07, 2011

These are fantastic cookies. I made 2 slight changes. I sifted the flour/salt/baking soda before adding (using a mesh strainer-easy). Used less sugar to account for sweetened coconut: 1/4 c. white, 1 c. brown sugar. And I ADDED 1 TSP LEMON JUICE so they would be chewy. This gives a nice even texture. You can't taste the lemon at all. These are the best textured oatmeal cookies I've ever had. Crispy on the outside, chewy on the inside.

May 11, 2006

Oh YUM! My new favorite cookie. My only changes: only had 3/4 c butter, so I added 1/4 c shortening, I also added another cup of coconut, and used 1 1/2 c of dark chocolate chips instead of semi sweet. My young boys and I prefer dark over semi-sweet, and also added 3/4 tsp of cinnamon. Then I refriderated for 1 hour. These cookies are hard to mix my hand, but my beautiful BOSCH mixer with cookie paddles made lite work of it. The dough was a little hard to make "stick" together. I rolled 1 1/2 inch dough balls and baked at 350 degrees for 11 min. with the first dozen, then 14 min. with the 2nd dozen. My convection oven is right on target with the lower cooking times with most recipes. The first dz was, I thought, a little undercooked, but turned out fine after it cooled completely. The 2nd dz at 14 min. was better though. They made full (not flat) 2 1/2 - 3 inch cookies. They were rich and flavorful. I saved the other half of the dough in the freezer for later. I may actually cut back on the chocolate chips next time, only b/c a 12 oz bag was more than enough, quantity and richness wise. My sons beg to differ, however. Thanks for this great recipe. My search is over!

Jan 21, 2007

I added bits of toffee, best cookies ever!!

Nov 20, 2008

These are very hearty cookies! I told a co-worker I would make him any cookie he wanted for his birthday, and he said, "how about oatmeal butterscotch coconut macadamia nut?" I made a few alterations that I think worked out well. Since I already had some sweetened flaked coconut to use, I decided to cut out the white sugar completely from the ingredients since I'd read some reviews earlier saying the cookies were too sweet. Seemed sweet enough to me since in addition to the coconut, I was using a mix of chocolate & butterscotch chips and chopped chocolate-covered macadamia nuts. The only other adjustment I made was to put in a 3/4 cup wheat flour and 1 cup all-purpose flour. This made it a bit heartier of a cookie and hopefully a little healthier. With my first batch, 375 seemed to get the cookies a bit darker than I'd hoped (I like them a little crunchy on the outside and chewy inside), so I started baking for about 20 minutes at 350 degrees (2 pans at a time, switching racks @ 10 minutes) and was happier with the results. Awesome!


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  • Calories
  • 256 kcal
  • 13%
  • Carbohydrates
  • 32.4 g
  • 10%
  • Cholesterol
  • 29 mg
  • 10%
  • Fat
  • 13.7 g
  • 21%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 3.5 g
  • 7%
  • Sodium
  • 141 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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