Ingredients
Scale
- 1 cup (227g) unsalted butter, softened
- 1 cup (200g) brown sugar
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups (135g) rolled oats
- 1 cup (170g) semi-sweet chocolate chips
- 1 cup (90g) shredded coconut
- 1 cup (120g) chopped nuts (walnuts, pecans, or almonds)
- Optional: 1/2 cup (85g) dried fruits like raisins or cranberries
Instructions
- Gather all ingredients and ensure they are at room temperature.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar until creamy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Gradually add flour, baking soda, and salt, blending until combined.
- Stir in rolled oats, chocolate chips, coconut, and chopped nuts. Add dried fruits if desired.
- Drop tablespoon-sized portions onto the prepared baking sheet. Flatten slightly with a spoon for even baking.
- Bake for 10-12 minutes or until golden brown around the edges.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra chewiness, slightly underbake the cookies and allow them to cool on the baking sheet.
- Use high-quality ingredients for best flavor.
- Store in an airtight container at room temperature for up to 5 days.
- Freeze dough balls for up to 3 months. Bake directly from frozen, adding 1-2 minutes to baking time.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal Kcal
- Sugar: 10 g
- Sodium: 70 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 25 mg