These soft, chewy Coconut Chocolate Chip Honey Oatmeal Cookies are super easy to make, have a subtle coconut flavor, and are filled with chocolate! Just the way cookies should be! Show  Apparently, once I realize chocolate hasn’t made an appearance in our house for awhile, one recipe just isn’t enough! While we enjoyed a batch of chocolate chip almond butter bars and all of the chocolate in those bars, I still was in the mood to bake with chocolate! So, a batch of whole wheat coconut chocolate chip cookies was in order! Thick, chewy and filled with coconut and chocolate. These oatmeal cookies have disappeared way too quickly at our house! For being a house that doesn’t eat cookies very often, these cookies definitely made it hard to not grab one every time we walked past the container. The base of the cookies is from my grandma’s chocolate chip honey oatmeal cookies that are some of my favorites. And, some of your favorites, too! Those cookies are one of the most popular cookie recipes on the blog every since they were posted. I guess it just proves that grandma’s recipes really are best! I wanted to make a twist to those cookies that made them a little thicker and that added coconut. Chocolate coconut is a combination that I don’t make often enough. The bits of coconut that stick out from the dough toast while baking and add a bit of crunch and nuttiness that goes perfectly with the oats. The result is an irresistible cookie that I think does justice to grandma’s recipe! Continue to Content Yield: 24 cookies Prep Time: 10 minutes Bake Time: 10 minutes Total Time: 20 minutes PrintIngredients
InstructionsPreheat oven to 350. Lightly spray cookie sheets with non-stick cooking spray or line with a baking mat/parchment paper. Cream together butter, honey, and brown sugar in the bowl of a mixer. Add in egg and vanilla extract and beat until creamy. In a bowl, whisk together oats, flour, baking soda, and salt. Add dry ingredients to wet ingredients and stir to combine. Stir in chocolate chips and coconut. Drop cookie dough by tablespoon full or cookie scoop onto prepared cookie sheets. Bake for 8-10 minutes or until edges start to turn golden brown. Centers will appear slightly under cooked. Allow to cool on cookie sheet for 5 minutes before removing to a wire rack to cool completely. Store leftovers in an airtight container. Recommended ProductsAs an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Did you make this recipe?Please leave a comment or rating on the blog to let us know or share a pic on Instagram and tag @akitchenaddiction What is the secret to chewy cookies?Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness. Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.
What makes cookies crispy vs chewy?Different types of sugars affect the texture because they absorb different amounts of water. Remember moisture is the key! White sugar creates crispier cookies and brown sugar creates chewier cookies. Chilling your cookie dough before baking prevents the cookie from spreading and creating cookie disasters like below.
Why is my oat cookies hard?Overmixing develops the gluten in the flour, which can produce tough cookies. If the recipe doesn't call for an electric mixer, mix in dry ingredients using a wooden spoon. When dry ingredients like flour are "scooped" into the measuring cup directly from the container, it compresses, or becomes packed.
Is an oatmeal raisin cookie healthier than a chocolate chip cookie?Oatmeal raisin cookies are a healthier choice in comparison to chocolate chip cookies. Chocolate chip cookies have less protein and fiber, and more fat, than oatmeal raisin cookies.
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Oatmeal cookies with coconut and chocolate chips
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