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Oatmeal Chocolate Coconut Cookies with Toasted Almonds is a moist and chewy cookie, perfect for lunches, snacks, weekend treats, and bake sales. Well, to be honest, they’re just about perfect for anything… and perfectly addictive.
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It seems that I’m making at least a batch of cookies every week. Chocolate chip has always been the favorite, but any and every cookie, it seems, is gobbled up as quickly as I can make them.
These, however, are especially yummy.
I think it’s the toasted almonds, combined with the coconut… and who doesn’t love oatmeal chocolate chip?
Experiment with adding chocolate chips and chocolate chunks. Chocolate chunks are especially delicious as some hold their shape while other pieces melt into the crumb of the cookie. Dark, semi-sweet, milk chocolate… all of them work. Just use your favorite.
How to Make Oatmeal Chocolate Chip Cookies with Coconut and Toasted Almonds
While some cookie batters require chilling and resting, these simple chocolate chip oatmeal cookies can be made in minutes.
Step-by-step instructions are in the recipe card below, but here is a quick overview of how to make them:
Cooking Making Tools:
- Baking sheet
- Cookie scoop
- Mixing bowls, spatula, and spoon (or my stand mixer)
- Cookie cooling rack
Preheat the oven to 375 degrees F and line a baking sheet with parchment paper or spray with non-stick cooking spray.
Making the Batter:
- Cream the butter and sugars until fluffy. Beat in eggs and vanilla until incorporated.
- Mix in the flour, baking soda, and salt.
- Stir in the oats, coconut, chocolate, and toasted almonds.
- Scoop mounds of batter onto prepared cookie sheet and bake for 10-13 minutes.
Storing Oatmeal Chocolate Chip Cookies
Let the baked cookies cool completely before storing them in an airtight container or zip-top bag at room temperature. They will keep fresh for 2-3 days.
I also like to freeze them. They will keep for up to three months in an airtight container. Which makes them perfect for late-night snacking, shipping to a college dorm room, or when unexpected company arrives. Smile.
Oatmeal Chocolate Chip Cookies with Coconut and Toasted Almonds
- 1/2 cup butter softened to room temperature (1 stick)
- 2/3 cup packed brown sugar
- 1/3 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup dried shredded coconut
- 1 1/2 cups old-fashioned oats
- 1 cup chocolate chunks or chips
- 1/2 cup almonds toasted and chopped
- Preheat the oven to 375 degrees F and line a baking sheet with parchment paper or spray with non-stick cooking spray.
- Cream together the butter, brown and granulated sugar until fluffy. I like to use a stand mixer. Beat in the egg and vanilla until combined.
- Add flour, baking soda, and salt; continue to mix until combined. Stir in the oats, coconut, chocolate, and toasted almonds.
- Using a cookie scoop , or ice cream scoop, drop heaping tablespoons of dough about 2 inches apartment on the prepared baking sheet.
- Bake for 9-12 minutes, depending on the size of the cookie. Cool on the baking sheet for 1 minute before transferring to a cooling rack.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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