Ingredients for Big Oatmeal Coconut Chocolate Chunk Cookies
- 1 cup shredded coconut
- 2 cups semi-sweet chocolate chunks
- 3 cups old-fashioned rolled oats
- 1 ½ cups all-purpose flour
- 1 cup (2 sticks) butter-flavor shortening, softened
- ¾ cup packed light brown sugar
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon coconut extract
- 1 large egg
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How to Make Big Oatmeal Coconut Chocolate Chunk Cookies
- Preheat oven to 350°F (175°C).
- Toast 1 cup of shredded coconut in a skillet over medium heat for 5-7 minutes, stirring frequently, until lightly golden.
- In a large bowl, cream together 1 cup (2 sticks) softened shortening, ¾ cup packed light brown sugar, ½ cup granulated sugar, 1 teaspoon vanilla extract, and 1 teaspoon coconut extract on low speed until well combined.
- Beat in 1 large egg until just incorporated.
- In a separate bowl, whisk together 3 cups rolled oats, 1 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, and the toasted coconut.
- Gradually add the dry oat mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Stir in 2 cups semi-sweet chocolate chunks.
- Drop level ¼ cupfuls of dough onto ungreased baking sheets, leaving 2 inches between each cookie.
- Gently press each cookie into a round shape using the bottom of a measuring cup.
- Bake for 15-20 minutes, or until the edges are golden brown and the centers are set.
- Remove cookies from oven and let them cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
75g
Fat
39g
Carbs
10g
