Introduction
There is nothing quite as comforting as a warm, chewy oatmeal cookie, but this recipe elevates the classic to an indulgent new level. Our Oatmeal Cookies with Toasted Coconut and Chocolate Drizzle combine the hearty texture of rolled oats with the deep, nutty flavor of freshly toasted coconut flakes. Unlike standard oatmeal recipes, the toasting step ensures the coconut flavor shines through, providing a beautiful textural contrast to the soft, buttery center. Finished with a decadent ribbon of dark chocolate, these cookies are perfect for holidays, bake sales, or simply enjoying with a cup of coffee. They are truly a modern twist on a beloved comfort food.
Ingredients
- 1 cup (225g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ¾ cup (165g) packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups (180g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups (180g) old-fashioned rolled oats (not instant)
- 1 cup (90g) sweetened flaked coconut, toasted
- ½ cup (85g) semi-sweet chocolate chips or melting wafers, for drizzling
Step-by-step Preparation
- Toast the Coconut: Preheat your oven to 350°F (175°C). Spread the coconut flakes evenly on a baking sheet. Bake for 5–7 minutes, stirring halfway, until golden brown and fragrant. Watch carefully, as coconut burns quickly. Remove and set aside to cool completely.
- Preheat and Prepare: Increase the oven temperature to 375°F (190°C). Line two large baking sheets with parchment paper.
- Cream the Fats and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy (about 3 minutes). Scrape down the sides of the bowl.
- Add Wet Ingredients: Beat in the egg and vanilla extract until just combined.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet mixture, mixing on low speed until just incorporated. Do not overmix.
- Fold in Oats and Coconut: Stir in the rolled oats and the cooled toasted coconut flakes by hand using a spatula until evenly distributed throughout the dough.
- Bake the Cookies: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches (5 cm) apart. Bake for 10–12 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Cool and Drizzle: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once cool, melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Use a fork or a piping bag to drizzle the melted chocolate over the cooled cookies. Let the chocolate set completely before serving.
Nutritional Information
While these are an indulgence, the use of rolled oats provides valuable dietary fiber and complex carbohydrates. Each cookie (assuming 24 cookies per batch) contains approximately 180–200 calories, depending on the size and amount of chocolate drizzle used. Oats are known for their beta-glucan content, which can help support heart health and maintain stable energy levels, making these a slightly healthier treat option than standard flour-based cookies.
Storage
Store baked and cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, the unbaked cookie dough can be scooped into balls and frozen in a freezer-safe bag for up to 3 months. When ready to bake, place the frozen dough balls directly on the baking sheet and add 2–3 minutes to the standard baking time. Baked cookies can also be frozen for up to 1 month; thaw completely at room temperature before serving.
Conclusion
These Oatmeal Cookies with Toasted Coconut and Chocolate Drizzle are a guaranteed crowd-pleaser. Serve them alongside a cold glass of milk, or pair them with a robust espresso for an afternoon treat. For a fun variation, try adding a pinch of ground cardamom or cinnamon to the dry ingredients for an extra layer of warmth. The combination of chewy oats, crunchy coconut, and rich chocolate makes this recipe truly unforgettable.