A stand mixer will make your life much easier when preparing the dough for these oatmeal chocolate chip cookies. I use the paddle attachment up through incorporating the flour mixture, then switch to a dough hook when mixing in the oatmeal, chocolate chips, pecans, and coconut. You can certainly make this with a handheld mixer, it’ll just take a bit more maneuvering. I happen to have one that came with dough hooks along with the standard beaters. If you make this by hand, well, you’re going to get one heck of an arm workout!
Want more chocolate chip cookie ideas? Try my soft-baked chocolate chip cookies, peanut butter chocolate chip cookies, and my mega chocolate cookies.
Prep Time 15-20 minutes
Cook Time 11-13 minutes
Makes roughly 3 dozen cookies
Ingredients
2 c all-purpose flour
1 tsp baking soda
1 tsp salt
1/2 tsp baking powder
2 sticks unsalted butter, softened
3/4 c each of granulated sugar and brown sugar
2 large eggs
1 tsp vanilla extract
1 1/2 c old fashioned oats
1 c semi-sweet chocolate chips or chunks
3/4 c pecan halves
1/2 c shredded unsweetened coconut
Cooking Spray
Preparation
Combine flour, baking soda, salt, and baking powder in a medium bowl and incorporate using a whisk. Set aside.
In a separate bowl beat butter and sugars until pale & creamy. Next, add eggs one at a time, beating well after each addition. Beat in vanilla.
Slowly add in the flour mixture, beating until just combined. Finally, incorporate oats, chocolate, pecans, and coconut until combined. If you’re using an electric mixer or stand mixer I recommend using the dough hook for this. If you’re preparing this by hand I recommend using a wooden spoon for this step. At this point refrigerate the dough for at least 30 minutes or up to 3 days.
When ready to bake, preheat the oven to 350 F, coat your baking sheet with cooking spray, line with parchment paper, then spray paper. Using a 1 1/2 tbsp scoop, drop dough onto the baking sheet, spacing roughly 3 inches apart.
Bake until edges begin to brown, 11-13 minutes. Let the cookies rest on the baking sheets for 5 minutes, then transfer them to a cooling rack. Once they’ve cooled for an additional 5-10 minutes they’re ready to be enjoyed!
Note
This recipe for oatmeal chocolate chip cookies, as written, is the standard way to make these cookies… but let me tell you what I do with this dough: I use a standard ice cream scoop and create as many huge balls of dough as this recipe allows (this batch made 20). I only bake what I’m going to serve that night then freeze the rest of the dough balls for baking at a later time. I then bake them from frozen at 325 F for 25-30 minutes, let cool for 15 minutes, then enjoy HUGE cookies (as pictured).
Oatmeal Chocolate Chip Cookies
Ingredients
- 2 c all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1/2 tsp baking powder
- 2 sticks butter, unsalted softened
- 3/4 c granulated sugar
- 3/4 c brown sugar
- 2 eggs large
- 1 tsp vanilla extract
- 1 1/2 c old fashioned oats
- 1 c semi-sweet chocolate chips or chunks
- 3/4 c pecan halves
- 1/2 c shredded coconut unsweetened
- cooking spray
Instructions
- Combine the flour, baking soda, salt, and baking powder in a medium bowl, incorporate using a whisk, then set aside.
- In a separate bowl, beat the softened butter and sugars until pale & creamy, then add eggs one at a time, beating well after each addition. Beat in vanilla.
- Slowly add in the flour mixture, mixing until just combined. Finally, incorporate oats, chocolate, pecans, and coconut until combined. If you’re using an electric mixer or stand mixer I recommend using the dough hook for this. If you’re preparing this by hand I recommend using a wooden spoon for this step. At this point refrigerate the dough for at least 30 minutes or up to 3 days.
- When ready to bake, preheat the oven to 350 F, coat your baking sheet with cooking spray, line with parchment paper, then spray paper. Using a 1 1/2 tbsp scoop, drop dough onto the baking sheet, spacing roughly 3 inches apart.
- Bake until edges begin to brown, 11-13 minutes. Let the cookies rest on the baking sheets for 5 minutes, then transfer them to a cooling rack. Once they’ve cooled for an additional 5-10 minutes they’re ready to be enjoyed!