Description
The name may be a mouthful, but these dark chocolate chunk oatmeal coconut cookies are everything you need and more! They are super thick, packed with rich bittersweet chocolate, and the best of slightly chewy and crispy all at the same time.
Ingredients
Units
Scale
Instructions
- Preheat oven to 350 degrees. Adjust two baking racks, one on the lower middle and one on the upper middle positions. Line two baking sheets with parchment or silicone baking mats.
- In a bowl, whisk together the flour, baking soda, baking powder, and salt.
- In the stand mixer, beat the butter until smooth, scraping down the edges to ensure it is uniformly mixed. Beat in the brown sugar, and mix until the sugar is combined and the mixture is smooth.
- Beat in the egg, and scrape down the sides of the bowl to make sure it is mixed completely. Beat in the vanilla extract.
- Slowly add in the flour mixture on medium slow speed until just combined. Add in the oats, shredded coconut, and chocolate chunks, beating until just mixed.
- Distribute the dough with a large cookie scoop, so each cookie dough ball is about 1/4 cup of dough. Space them at least 2″ apart.
- Bake for 10 minutes, and then switch and rotate the sheets onto the opposite baking racks, baking for another 10 minutes. They may look overdone, but they are not.
- Let the cookies rest on the baking sheets for 5 minutes, before removing them to a cooling rack to cool completely.