Description

These chocolate chip coconut oatmeal cookies are soft, chewy, and loaded with gooey chocolate and shredded coconut. Absolute cookie perfection!

Ingredients

Scale

168 gm (3/4 cup) unsalted butter, softened
56 gm (1/4 cup tablespoons) coconut oil
240 gm (1 cup, firmly packed) brown sugar
100 gm (1/2 cup) granulated sugar
1 large egg + 1 large egg yolk, at room temperature
2 teaspoons vanilla extract
60 gm (1/2 cup) sweetened shredded coconut
240 gm (3 cups, spoon and leveled) old-fashioned rolled oats
188 gm (1 1/2 cups, spoon and leveled) all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1 teaspoon cornstarch
385 gm (1 3/4 cups) semisweet or dark chocolate chips
Flakey sea salt for topping, optional

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Instructions

Add the butter and coconut oil to the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until combined and creamy. Scrape down the sides and bottom of the bowl. Add the brown sugar and granulated sugar to the bowl and mix on medium speed until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl once more. Add the egg and egg yolk, one at a time, being sure that the first is fully incorporated before adding the next. Mix in the vanilla and shredded coconut.
In a separate bowl, combine the oats, flour, baking soda, baking powder, ground cinnamon, kosher salt and cornstarch. Add the dry ingredients to the dough in 2 additions, mixing on low speed until just combined. Be careful not to overmix. Add in the chocolate chips and use a rubber spatula to fold in by hand.
Tightly cover the dough and place in the refrigerator to chill for at least 30 minutes, up to 2 hours. In the meantime, preheat the oven to 350°F and line two baking sheets with parchment paper.
Using a #20 spring-loaded cookie scoop (which holds 3 tablespoons of dough), scoop the dough onto the prepared baking sheets, spacing about 3 inches apart. Bake for 11 to 14 minutes, rotating the baking sheet halfway through bake time. If the cookies are a bit puffy, carefully tap the baking sheet on the counter a few times to “deflate” the cookies and help them spread a bit. Top with flakey sea salt, if desired. Allow the cookies to cool on the baking sheet for 10 minutes before removing to a wire rack to cool completely.

Notes

Storage: Store cookies in an airtight container at room temperature for up to 1 week.

Freezing: Chill the dough as directed prior to freezing. Once chilled, scoop the dough onto a parchment-lined baking sheet and place in the freezer for 30 minutes, or until the dough is frozen solid. Place the frozen dough in a freezer-safe zip-top bag and store for up to 3 months. When ready to bake, just add 1 to 2 minutes to your bake time!