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Oatmeal Chocolate Coconut Chewy

"A chewy oatmeal cookie with chocolate chips, shredded coconut, and chopped nuts. Great with or without nuts and coconut."
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servings 256 cals
Original recipe yields 30 servings (5 dozen)


  • Calories:
  • 256 kcal
  • 13%
  • Fat:
  • 13.7 g
  • 21%
  • Carbs:
  • 32.4g
  • 10%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 141 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  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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Read all reviews 361
  1. 468 Ratings

Most helpful positive review

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 th...

Most helpful critical review

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 could...

Most helpful
Most positive
Least positive

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 th...

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 s...

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 flav...

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. whi...

I am Woody and since I first posted this recipe I have made a few minor changes and would like to share them with you. Here they are: Add 1/2 cup more coconut. Try using pecans, just a bette...

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 se...

I added bits of toffee, best cookies ever!!

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 alte...

These cookies are chewy, moist and very tasty. I added 1 t. coconut extract and chopped pecans instead of the walnuts. But no kidding, I never make any other cookies anymore. Excellent recipe, i...