Oatmeal Coconut Almond Chocolate Chunk Cookies
These Oatmeal Coconut Almond Chocolate Chunk Cookies are a delightful twist on the classic oatmeal cookie. With the chewiness of oats, the nutty flavor of almonds, and the rich decadence of dark chocolate, this cookie recipe is sure to be a hit in your household. The addition of coconut adds a tropical flair, making every bite feel like a mini-vacation. Perfect for any occasion, these cookies are easy to whip up and will leave your friends and family asking for the recipe.
What You’ll Love About This Recipe
- Flavor Explosion: The combination of chocolate, coconut, and almonds creates a tantalizing symphony of flavors.
- Texture Variety: Enjoy the chewy oats, crunchy almonds, and smooth chocolate chunks in every bite.
- Easy to Make: With straightforward steps, these cookies are beginner-friendly and fun to bake!
- Versatile: Customize with additional mix-ins or adjust the sweetness to your liking.
What to Buy
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/4 cups packed light-brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tbsp milk
- 1 1/2 tsp vanilla extract
- 1/4 tsp coconut extract (or 1/2 tsp for more coconut flavor)
- 3 cups rolled oats (old fashioned)
- 12 oz dark chocolate, chopped into small chunks
- 1 1/3 cups shredded coconut
- 1 cup almonds (unsalted), chopped
Kitchen Gear Checklist
- Baking sheets: Ensure they are non-stick or lined with parchment paper for easy removal.
- Mixing bowls: A large bowl for mixing wet ingredients and a separate one for dry ingredients.
- Measuring cups and spoons: Precision is key for baking success.
- Electric mixer: Useful for creaming the butter and sugars together smoothly.
- Spatula: Perfect for folding in the oats, chocolate, coconut, and almonds.
Oatmeal Coconut Almond Chocolate Chunk Cookies — Do This Next
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly and achieve that perfect golden brown color.
Step 2: Prepare the Baking Sheets
Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and facilitate easy cleanup.
Step 3: Combine Dry Ingredients
In a medium bowl, whisk together 1 3/4 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt. Set aside.
Step 4: Cream Butter and Sugars
In a large mixing bowl, beat 1 cup of softened unsalted butter with 1 1/4 cups packed light-brown sugar and 1/2 cup granulated sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes with an electric mixer.
Step 5: Add Eggs and Extracts
Add 2 large eggs, 2 tbsp milk, 1 1/2 tsp vanilla extract, and 1/4 tsp coconut extract (or 1/2 tsp for more coconut flavor) to the butter mixture. Beat until well combined.
Step 6: Mix Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients. Mix until just combined—do not overmix!
Step 7: Fold in the Goodness
Gently fold in 3 cups rolled oats, 12 oz dark chocolate chunks, 1 1/3 cups shredded coconut, and 1 cup chopped almonds using a spatula. Make sure everything is evenly distributed.
Step 8: Scoop and Bake
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes or until the edges are golden brown and the centers look slightly underbaked.
Step 9: Cool and Enjoy
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Oatmeal Coconut Almond Chocolate Chunk Cookies!
Spring to Winter: Ideas
- For a summer twist, add some dried cranberries or apricots for a fruity flavor.
- In the fall, consider incorporating pumpkin spice for a seasonal flair.
- During the winter holidays, add a touch of peppermint extract for a festive taste.
- Try adding different types of nuts like pecans or walnuts for variety.
Don’t Do This
- Do not skip the chilling step if you find your dough too soft; refrigerating it for 30 minutes helps the cookies maintain their shape.
- Avoid overbaking; cookies continue to cook on the baking sheet after being removed from the oven.
- Do not use quick oats instead of rolled oats, as they will change the texture of the cookies.
- Do not forget to chop your chocolate into chunks; it enhances the cookie experience with delicious melty bits.
Shelf Life & Storage
These Oatmeal Coconut Almond Chocolate Chunk Cookies can be stored in an airtight container at room temperature for up to a week. For longer storage, consider freezing them. Just place the cookies in a freezer-safe bag or container, and they can last for up to three months. When you’re ready to enjoy, simply thaw at room temperature or warm them briefly in the oven for that fresh-baked taste!
Helpful Q&A
Can I use a different type of nut in this recipe?
Absolutely! Feel free to substitute almonds with walnuts, pecans, or even macadamia nuts for a different flavor profile. Just make sure they are unsalted.
Can I make these cookies gluten-free?
Yes! You can use a gluten-free all-purpose flour blend in place of regular flour. Just ensure that your oats are certified gluten-free as well.
How do I make the cookies chewier?
To achieve chewier cookies, try adding an extra egg yolk or reducing the baking time slightly. This will keep them moist and chewy in the center.
Can I omit the coconut extract?
Yes, if you’re not a fan of coconut, you can either omit it altogether or substitute with an additional 1/2 tsp of vanilla extract for a more classic flavor.
Serve with These
- Coffee – A perfect pairing for these cookies.
- Milk – Classic choice for dunking!
- Herbal Tea – A soothing complement to the sweetness.
- Vanilla Ice Cream – For a delicious dessert sandwich.
Time to Try It
Now that you have the recipe for Oatmeal Coconut Almond Chocolate Chunk Cookies, it’s time to gather your ingredients and start baking! Whether for a special occasion or just a sweet treat for yourself, these cookies are sure to satisfy all your cravings. Enjoy the process, and don’t forget to share with friends and family—or keep them all to yourself!
These Oatmeal Coconut Almond Chocolate Chunk Cookies are more than just a dessert; they are a delicious experience waiting to happen. Happy baking!
Oatmeal Coconut Almond Chocolate Chunk Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- Line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the softened butter with the brown sugar and granulated sugar until light and fluffy.
- Add the eggs, milk, vanilla extract, and coconut extract to the butter mixture and beat until well combined.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Gently fold in the oats, dark chocolate chunks, shredded coconut, and chopped almonds.
- Scoop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes or until the edges are golden brown.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack.
Notes
- For a summer twist, add dried cranberries or apricots.
- Incorporate pumpkin spice for a fall flavor.
- Store in an airtight container for up to a week.
