Oatmeal Coconut Chocolate Cookies
These Oatmeal Coconut Chocolate Cookies feature sweetened toasted coconut, rich Symphony chocolate bars, and hearty oats, creating a flavor profile reminiscent of Almond Joy candy bars.
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Servings: 24 cookies
Calories: 183kcal
Equipment
- 2 metal half-sheet baking sheet
- Stand mixer or hand mixer
Ingredients
- 1/2 cup plus 2 tablespoons (142 g) melted coconut oil, cooled slightly
- 1 cup (213 g) light brown sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon table salt,
- 1 teaspoon cinnamon
- 1 large egg, cold straight from the refrigerator
- 2 tablespoons whole milk, cold (sub water)
- 1 1/2 cups (180 g) all-purpose flour
- 1½ cups (149 g) old fashioned oats
- 1 cup (170 g) Symphony chocolate bar (about 1 ½ XL bars) chopped roughly (sub regular milk chocolate or semi-sweet chocolate)
- 3/4 cup (53 g) shredded coconut, lightly toasted
Instructions
- Mix Wet Ingredients: In a stand mixer fitted with the paddle attachment, combine the melted coconut oil, brown sugar, baking powder, baking soda, cinnamon, and salt and cream together on medium-high speed until well combined. Scrape down the sides to ensure all ingredients are incorporated.
- Add Egg, Milk, and Vanilla: Add the cold egg, milk, and vanilla extract to the mixture. Beat until the dough is smooth and creamy, continuing to scrape down the sides as needed to ensure even mixing.
- Incorporate Dry Ingredients: Add the flour, oats, and toasted coconut to the bowl. Mix on low speed until the ingredients are just combined, ensuring the dough is thick and holds together. Stir in the chopped Symphony chocolate bars until evenly distributed throughout the dough.Refrigerate the dough for 20 minutes to firm it up, making it easier to scoop and preventing the cookies from spreading too much while baking.
- Heat Your Oven: While the dough is chilling, heat your oven to 375°F. Position a rack in the middle and line two baking sheets with parchment paper. Set aside.
- Scoop, Shape and Bake: Using a small ice cream scoop, drop tablespoon-sized portions of dough onto the prepared baking sheets. Space them about 1 ½ to 2 inches apart to allow for even spreading.Bake the cookies for 10 to 13 minutes, or until the edges are set and the cookies are lightly golden brown. The cookies should be slightly firm at the edges but still soft in the center. They will continue to firm up as they cool. If the edges are golden and the centers have a slight soft puff, they are done.
- Allow to Cool: Allow the cookies to cool slightly on the baking sheet for approximately 5 minutes before transferring them (carefully) to a wire rack. hese cookie can be stored in an airtight container on the counter for up to 5 days, or frozen for up to 3 months.
Notes
Recipe adapted from King Arthur Flour Oat Chocolate Chip Cookies.
- Optional Mix-ins: Reduce the chocolate to 3/4 cup and add 1/2 cup of toasted walnuts, pecans, or slivered almonds for additional texture.
- To toast coconut: Spread it evenly on a baking sheet and bake at 325°F for 3 minutes. Stir, then bake for an additional 3 minutes. Stir again and bake for another 3-4 minutes, or until golden brown.
- If you need to chill the dough for longer than 15 to 20 minutes, scoop the dough into balls after 15 minutes and refrigerate. The dough can be stored in the fridge for up to 5 days or frozen for up to 3 months.
- When ready to bake frozen dough, allow it to thaw in the refrigerator overnight. Let the dough sit at room temperature for about 30 minutes before baking as instructed.
Nutrition
Calories: 183kcal