Coconut White Chocolate Oatmeal Cookies
These giant coconut white chocolate oatmeal cookies are a fun variation on a traditional oatmeal cookie. They are thin, crispy, and chewy in the center. The extra step of toasting the coconut is more than worth it for the incredible flavor!
I really felt like going for it this week. The toasted coconut and white chocolate make an average oatmeal cookie a little more special. I also made these a little wider than I usually do by using a medium scoop and flattening each ball of dough before baking. This step creates beautifully uniform, stackable cookies that everyone will be dying to eat.
What makes these cookies great?
- Toasted coconut flavor: For this recipe, I use unsweetened shredded coconut. I like to be able to control the sweetness in the recipe, so I prefer the unsweetened stuff. Feel free to use sweetened if that’s what you have on hand. But no matter what…don’t skip the toasting! It might be tempting to just pop the raw stuff into the cookie dough. But toasting the coconut seriously enhances the flavor and gives it a little more crunch. Texture variety is always a good thing!
- Chewiest texture: Using a 2:1 ratio of rolled oats to flour creates that incredibly chewy texture.
- White chocolate chunks (instead of chips): I prefer to use bars of white chocolate instead of bagged chips. Chopping up bars of chocolate myself means I get thinner slabs of chocolate throughout of varying shapes and sizes. Not only do I love the texture and variety in taste, I think they look much more pretty with the chunks.
- Thin and crispy: There are times when I’m aiming for a thick cookie, but not today. To create flat, stackable cookies, take the time to flatten each dough ball by hand before putting them in the oven.
How to make Coconut White Chocolate Oatmeal Cookies
- Toast the coconut. Don’t skip this step! A quick 8-10 minutes in a 350 oven will give the coconut a lovely golden color, nutty aroma and incredibly flavor.
- Chop white chocolate into chunks. I use Ghirardelli white chocolate bars. Give them a rough chop to whatever size you prefer.
- Mix dry ingredients.
- Cream the butter and sugar: Back to cookie basics. Take 2-3 minutes to cream the softened butter and sugar on medium-high speed until light and fluffy.
- Add the egg, vanilla and milk. Add the egg and mix on medium-high until incorporated. Then add the vanilla extract and milk.
- Add the flour mixture, oats and coconut. Add the flour mixture, coconut and rolled oats and stir to combine.
- Scoop the dough and flatten. Using a medium 3 tablespoon scoop, scoop the dough onto a lined cookie sheet. Dampen your hands and flatten each ball of dough.
Coconut White Chocolate Oatmeal Cookies
- 1 cup butter room temperature
- 2/3 cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs
- 1 tbsp vanilla
- 2 tbsp whole milk
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1 1/2 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 3 cups rolled oats
- 1 1/2 cups unsweetened shredded coconut
- 1 cup chopped white chocolate
- Flakey sea salt optional
- Preheat the oven to 350°F.
- Line cookie sheets with parchment paper.
- Pour shredded coconut onto a cookie sheet and bake for 8-10 minutes. Stir halfway through baking to prevent over-browning. Remove from oven once evenly golden-brown. Transfer to a small bowl and set aside.
- In a small bowl, whisk together the flour, baking soda, salt and cinnamon. Set aside.
- In the bowl of a stand mixer, cream together the butter and sugars on medium-high until light and fluffy, about 3 minutes.
- Add the eggs one at a time, mixing well after each addition. Add the vanilla and milk and combine.
- Add the flour mixture and mix on low until just combined. Then add the rolled oats and coconut and mix until incorporated.
- Use a 3 tbsp scoop to scoop the dough onto the lined cookie sheets about 2 inches apart. Wet your hands and gently press down on each ball of dough to flatten. Sprinkle with sea salt (optional).
- Bake for 12-15 minutes, until lightly browned on the edges.