Indulge in the irresistible delight of Chewy Chocolate Oatmeal Coconut Cookies – a hearty, sweet treat that pairs perfectly with your morning coffee. Could these be the ultimate “breakfast cookie?”
For weeks, I’ve eagerly anticipated the moment I could share this cherished recipe with you. While the allure of these Chocolate Oatmeal Coconut Cookies is undeniable, what truly makes this recipe special is its heartwarming origin. It’s more than just a cookie; it’s a tangible link to a beloved memory and a culinary legacy.
This extraordinary recipe hails from a cookbook that once belonged to my Grandma Martin. She was my dad’s mother, and some of my fondest childhood memories revolve around spending summers with her, always ending up in the kitchen, baking something delicious. Grandma Martin was an exceptional baker, her hands seemingly guided by magic. However, when it came to sharing her secrets, her methods were delightfully unconventional, making it a challenge to pin down her exact recipes.
DISCLOSURE: I RECEIVED PRODUCT FROM DIVINE CHOCOLATE FOR #CHOCTOBERFEST TO CREATE THIS RECIPE. ALL OPINIONS EXPRESSED ARE MY OWN. SOME OF THE ITEMS BELOW CONTAIN AFFILIATE LINKS; I AM A PARTICIPANT IN THE AMAZON SERVICES LLC ASSOCIATES PROGRAM, AN AFFILIATE ADVERTISING PROGRAM DESIGNED TO PROVIDE A MEANS FOR US TO EARN FEES BY LINKING TO AMAZON.COM AND AFFILIATED SITES. I AM ALSO AN AFFILIATE FOR OTHER BRANDS. HOWEVER, I ONLY PROMOTE PRODUCTS AND BRANDS THAT I GENUINELY LOVE AND BELIEVE YOU WILL APPRECIATE TOO. FOR MY ENTIRE DISCLOSURE POLICY PLEASE CLICK HERE.
^LOVE THIS RECIPE? PIN IT FOR LATER!^
I distinctly recall her attempts to teach me the art of making a perfect pie crust, followed by the creation of my treasured “birthday pie” – a luscious Chocolate Meringue Pie. The kitchen would transform into a whirlwind of activity, flour dusting every surface as ingredients seemed to fly through the air. Her instructions were always vague yet magical: “Then I add a little of this and a little of that.” It wasn’t until much later in life, when my uncle provided me with a written version of that very pie recipe, that I was finally able to recreate its magic. Her spontaneous and intuitive approach to baking was endearing, but certainly made precise replication a challenge for an eager grandchild.
A Treasured Family Heirloom: Rediscovering Grandma’s Cookbook
About a month ago, a small family reunion at my cousin’s house turned into an unexpectedly emotional journey. When my cousin presented me with this familiar cookbook, I was overcome with emotion. I remembered that worn, comforting presence always occupying a special spot in Grandma’s bustling kitchen. I hadn’t laid eyes on it in years, and seeing it again felt like a direct connection to her.
But it was when I carefully opened its pages that my eyes truly welled up with tears. Her distinctive handwriting was everywhere – sprawling across recipe cards tucked between pages, scribbled in the margins, and on old newspaper clippings lovingly pasted inside. It was a true time capsule, a testament to her culinary adventures and a living record of her kitchen. Each note, each faded entry, told a story and brought her vibrant spirit back to life.
My cousin, understanding the profound significance of this find, generously allowed me to take the cookbook home for a while. These Chocolate Oatmeal Coconut Cookies were the very first recipe I decided to bake from its hallowed pages. As anticipated, they were utterly delicious, and I can assure you, they will certainly not be the last recipe I explore from this precious family heirloom. Each bite feels like a warm hug from Grandma.
Celebrating Chocolate with Choctoberfest and Divine Chocolate
I crafted this blog post as a participant in #Choctoberfest, an exciting annual event I’ve had the pleasure of joining for the past few years. This entire week, a vibrant community of food bloggers from across the globe comes together to share an array of incredibly delicious chocolate recipes. From decadent cakes and rich pies to chewy cookies, creamy puddings, elegant tarts, and delightful candies, there’s something to satisfy every chocolate craving. You can easily follow along and discover new favorites by searching for the hashtag #Choctoberfest on Instagram, Pinterest, Facebook, and Twitter.
We are incredibly fortunate to have phenomenal sponsors who make #Choctoberfest possible year after year. One of our truly fantastic sponsors is Divine Chocolate. They generously provided me with a selection of their exceptional chocolate bars and a can of their premium cocoa. For this particular recipe, their high-quality Bittersweet Baking Chocolate was the perfect choice, lending a deep, rich flavor that truly elevated these cookies.
This year, over 70 passionate bloggers have united to showcase their best chocolate creations, fostering a wonderful sense of community and shared culinary joy. Our incredible sponsors have collectively put together an amazing prize pack valued at over $400! It’s an fantastic opportunity to win some gourmet goodies. Be sure to check out all the exciting details of what you can win in the prize package and enter for your chance to win HERE!
The Unique Appeal of These Chewy Chocolate Oatmeal Coconut Cookies
These cookies offer a unique textural and flavor experience unlike any other I’ve baked. While they share a certain complexity and blend of flavors reminiscent of some no-bake cookies, make no mistake – these delightful treats are indeed baked. The result is a wonderfully chewy cookie, packed with a symphony of textures and tastes: the comforting warmth of oats, the rich depth of chocolate, and the exotic sweetness of coconut. Each bite is a little journey, from the initial crisp edge to the soft, yielding center.
What Ingredients Do You Need for Chocolate Oatmeal Coconut Cookies?
- All-purpose flour
- Baking soda and baking powder
- Salt
- Light brown sugar
- Shortening
- Large eggs
- Pure vanilla extract
- High-quality bittersweet chocolate
- Rolled oats (not instant)
- Sweetened flaked coconut
Once your aromatic cookie batter is perfectly mixed, simply use a cookie scoop to place even, rounded spoonfuls onto your prepared baking sheets. Then, much like you would create a classic crosshatch pattern on a peanut butter cookie, gently flatten each cookie with the tines of a fork before they go into the oven. This simple step ensures a beautiful texture and helps the cookies bake evenly to a delightful golden brown.
These chewy chocolate oatmeal cookies, with their generous inclusion of sweetened coconut, are elevated to an even more delectable level. The combination creates a harmonious blend of flavors and textures that is truly addictive.
Explore More of My Favorite Choctoberfest Chocolate Recipes!
- 8 Chocolate Recipes to Get You in the Mood for Holiday Baking
- Giant Chocolate Toffee Cookies
- Old Fashioned Brownies
- Salted Caramel Chocolate Pretzel Bars
- Chocolate Ganache Brownies
- Chocolate Pancakes with Raspberry Sauce
- Chocolate Pudding Frosting
- Homemade Twix Bars
- Double Chocolate Caramel Brownies
Don’t forget to enter to win our exciting Choctoberfest Giveaway for a chance to snag some amazing prizes!
Ready to bake a batch of these unforgettable Chewy Chocolate Oatmeal Coconut Cookies? Let’s dive into Grandma Martin’s delightful recipe! 
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Chewy Chocolate Oatmeal Coconut Cookies
Equipment
- Wilton Stainless Steel Cookie Scoop
- 13×18 Half Sheet Pan
Ingredients
- 1 cup flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup shortening
- 1 cup light brown sugar
- 1 egg
- 3 ounces bittersweet chocolate (melted)
- 1 teaspoon vanilla
- 1 1/2 cups rolled oats
- 1 cup sweetened flaked coconut
Instructions
- Preheat oven to 325 degrees F (160 C) and line baking sheets with parchment paper.
- In a stand mixer or with a hand mixer, cream together the shortening and brown sugar until light and fluffy. Add in the egg and vanilla extract, mixing until just combined. Gently fold in the melted bittersweet chocolate.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined, being careful not to overmix.
- Once the flour mixture is incorporated, gently fold in the rolled oats and sweetened flaked coconut using a spatula. Mix until evenly distributed throughout the dough.
- Using a cookie scoop (about 1.5 tablespoons), drop rounded spoonfuls of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- With the back of a fork, gently press down on each cookie in a crisscross pattern to flatten them slightly.
- Bake for 12 minutes, or until the edges are lightly golden and the centers are set.
- Allow the cookies to cool on the baking sheet for 2-3 minutes before carefully transferring them to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.