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Delicious, chewy cookies that are ready in a snap! Perfect for lunches, snack time or bake sales!
I have a new fabulous cookie recipe for you today! These Oatmeal, Coconut and Mini Chocolate Chip Cookies are chewy, tasty and so easy to make! I'm not a huge chocolate fan, so I love that I used mini chocolate chips in this recipe. The touch of chocolate in each bite is perfect with the oatmeal and coconut.
These cookies would be a great addition to your Christmas cookie rotation, or whenever you feel like eating something sweet. My daughter and I both love a homemade chai tea latte and some cookies, especially when it's cold outside.
Which is often, too often here in Minnesota. That's when it's time to turn on the oven, warm up the house and get some cookies baking. Then relax and eat them with our mug of tea. We love those moments when we're hibernating from the cold, enjoying the time together. She's only 7 right now, but I can only imagine that we'll be doing this when she's 17 too!
I promised a picture of our Christmas tree, so here it is! We're especially excited since this our first full size tree. We've always lived in apartments, but last December we purchased our house from Habitat for Humanity, so this our first real Christmas in our home! So much to be thankful for! :)
On to the recipe! Enjoy!
Oatmeal, Coconut and Mini Chocolate Chip Cookies (click here to print)
3 dozen cookies
What you need:
2 sticks butter, room temperature
1 cup sugar
1/2 cup light brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1 3/4 cup flour
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 cup old fashioned oats
1/2 cup sweetened coconut flakes
1/2 cup mini chocolate chips
Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
In a large bowl, cream butter and sugars with a mixer until fluffy, about 2-3 minutes. Add eggs and vanilla, beat for another 1-2 minutes.
Sift together the flour, baking soda, and cinnamon. Then add to batter half at a time, mixing until just combined. Stir in the oats, coconut and chocolate chips until combined. Using a cookie scooper, place dough 1 inch apart on parchment lined cookie sheets.
Bake for 11-12 minutes, then cool on a wire rack. Store in an airtight container.
On the blog... one year ago: Italian Sausage and Spinach Stuffed Shells
Two years ago: Red Velvet White Chocolate Chip Cookies
Three years ago: Salt and Vinegar Broiled Fingerling Potatoes
This recipe is shared at: Memories by the Mile, Inside BruCrew Life, Love Bakes Good Cakes, A Dish of Daily Life, The Better Baker,