Loaded Oatmeal Coconut Chocolate Chip Cookies — Soft, chewy, and loaded with chocolate! Sinking your teeth into a thick, hearty cookie is the best!! So good!

two oatmeal coconut chocolate chip cookies stacked on a white plate

Loaded Oatmeal Coconut Chocolate Chip Cookies

I love soft, chewy oatmeal cookies. Especially when they’re loaded with chocolate. These chewy oatmeal chocolate chip cookies are loaded not only with chocolate, but with coconut and walnuts, too.

I combined my two favorite oatmeal cookie recipes, The Best Oatmeal Chocolate Chip Cookies and Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies into one, and added a handful of buttery walnuts for crunch and coconut flakes. The result is a soft yet very hearty cookie that’s brimming with chewiness and texture from the oats, nuts, and coconut.

The recipe makes one dozen larger, bakery-style cookies that are beautifully thick. I like that the recipe only makes one dozen, perfect if you don’t need too much of a good thing laying around, but double it if you have a big family, need a cookie exchange recipe, or love extra cardio.

Warm, fresh cookies can’t be beat.

four coconut oatmeal walnut cookies on white platter

What’s in Oatmeal Coconut Chocolate Chip Cookies? 

To make these fully loaded oatmeal walnut cookies, you’ll need: 

  • Egg
  • Unsalted butter
  • Light brown sugar
  • Granulated sugar 
  • Vanilla extract
  • Old-fashioned oats
  • All-purpose flour
  • Sweetened shredded coconut
  • Chopped walnuts 
  • Baking soda
  • Salt
  • Semi-sweet chocolate chips 

three oatmeal coconut chocolate chip cookies

How to Make Oatmeal Coconut Chocolate Chip Cookies

First, you’ll need to cream together the egg, butter, sugars, and vanilla. Add in the remaining dry ingredients and mix until just combined, then fold in the chocolate chips. 

Scoop out the cookie dough using a 1/4 cup measure, then chill for at least 2 hours. Once chilled, bake the cookie dough until the edges have set and the tops are just set, even if slightly undercooked, pale, and glossy in the center.

Let the coconut oatmeal walnut chocolate chip cookies rest on the baking sheet for 10 minutes before serving. 

two oatmeal coconut chocolate chip cookies stacked on a white plate

Do I Have to Chill the Oatmeal Walnut Cookie Dough? 

Yes, I always chill my cookie dough prior to baking and highly recommend it. Chilled dough spreads less and cookies bake up thicker.

Can I Use Instant Oats? 

No, instant oats are quite powdery and will result in dry cookies. 

Loaded Oatmeal Chocolate Chip Cookies - Soft, chewy, and loaded with chocolate! Sinking your teeth into a thick, hearty cookie is the best!! So good!

Tips for Making the Best Oatmeal Chocolate Chip Cookies

The coconut flavor is very subtle, but if you don’t like coconut I recommend these. If you don’t like nuts, omit them. If you prefer raisins to chocolate, make that simple swap.

You’re also welcome to use different kinds of baking chips in this recipe if semi-sweet chocolate chips aren’t your favorite. Think: butterscotch chips, peanut butter chips, chocolate chunks, and so on. 

Like most of my cookie recipes, the dough can be made in advance and stored in the fridge for days (or in the freezer for months), so you have the option to bake only as many cookies as needed at any given time.

Loaded Oatmeal Chocolate Chip Cookies
Yield: 12

Loaded Oatmeal Chocolate Chip Cookies

Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes

These oatmeal coconut chocolate chip cookies are soft, chewy, and loaded with chocolate, coconut, & walnuts! Thick, hearty cookies are the best!!

Ingredients

  • 1 large egg
  • 1/2 cup unsalted butter (1 stick)
  • 1/2 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1 cup old-fashioned whole rolled oats (not instant or quick cook)
  • 1 cup all-purpose flour
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup chopped walnuts (pecans may be substituted; or nuts may be omitted)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt, or to taste
  • 1 heaping cup semi-sweet chocolate chips

Instructions

  1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the egg, butter, sugars, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
  2. Stop, scrape down the sides of the bowl, and add the oats, flour, coconut, walnuts, baking soda, salt to taste, and beat on low speed until just combined, about 1 minute.
  3. Stop, scrape down the sides of the bowl, and add the chocolate chips, and beat on low speed until just combined, about 30 seconds.
  4. Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 12 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip – Strategically place a few chocolate chips on top of each mound of dough by taking chips from the underside and adding them on top.
  5. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
  6. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 11 t0 13 minutes (for super soft cookies, longer for more well-done cookies), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool.
  7. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.

Notes

  • Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.
  • Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
  • Adapted from The Best Oatmeal Chocolate Chip Cookies and Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 336Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 36mgSodium: 118mgCarbohydrates: 36gFiber: 2gSugar: 23gProtein: 4g

More Oatmeal Cookie Recipes:

ALL OF MY OATMEAL COOKIE RECIPES! 

The Best Oatmeal Chocolate Chip Cookies — Soft, chewy, loaded with chocolate, and they turn out perfectly every time! Totally irresistible!

The Best Oatmeal Chocolate Chip Cookies

Soft and Chewy Oatmeal Scotchies Cookies – My favorite classic oatmeal cookie base loaded with sweet butterscotch chips! A classic cookie that you’ve just got to try!

Soft and Chewy Oatmeal Scotchies Cookies

The Best Oatmeal M&M’s Chocolate Chip Cookies — Between the chewy oats, the gooey melted chocolate, and the slight crunch from the M&Ms, there’s wonderful texture in every bite.

The Best Oatmeal M&M's Chocolate Chip Cookies

Chocolate Chip Banana Oatmeal Cookies — These cookies are soft, moist, and oh-so chewy. They taste like banana bread and chocolate chip cookies rolled into one dessert! 

Chocolate Chip Banana Oatmeal Cookies

Soft & Chewy Peanut Butter Oatmeal Chocolate Chip Cookies — 3 favorite cookies combined into 1 so you don’t have to choose!! Easy, no-mixer recipe, and always a hit!

Soft & Chewy Peanut Butter Oatmeal Chocolate Chip Cookies

One-Bowl, No-Mixer, No-Chill Oatmeal Cookies — An incredibly FAST and EASY recipe that produces perfectly thick cookies with chewy edges and soft centers!! One bowl to wash, no mixer to drag out, and no waiting around!!

One-Bowl, No-Mixer, No-Chill Oatmeal Cookies

Cowboy Cookies — These cowboy cookies are packed with oats, chocolate chips, Cornflakes, and shredded coconut. This is a flexible recipe that you can make with different mix-ins to suit whatever is in your pantry! 

Stacked Cowboy Cookies with one splitting half

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