Loaded Chocolate Coconut Oatmeal Chews


About 3 ½ dozen

Prep Time:

10 minutes

Cook Time:

12 minutes



About this Recipe

If you can’t decide between a chocolate chip cookie, an oatmeal cookie or a brownie, then this is the cookie for you!


  • ½ cup (115g) unsalted butter, at room temperature
  • 1 cup (200g) packed dark brown or demerara sugar
  • 1 large egg, at room temperature
  • 1 tsp (5mL) vanilla extract
  • ½ cup (60g) cocoa powder (regular or Dutch process)
  • ⅓ cup (50g) all-purpose flour
  • ½ tsp (1.5g) ground cinnamon
  • ½ tsp (2.5g) baking soda
  • ½ tsp (2.5g) salt
  • 1 ½ cups (150g) regular rolled oats
  • 1 cup (100g) flaked sweetened coconut
  • 1 cup (175g) chocolate chips
  • ¾ cup (105g) dried cranberries

Step by Step Instructions

Step 1

Preheat the oven to 350 °F (180 °C) and line 2 baking trays with parchment paper.

Step 2

Cream the butter and brown sugar by hand until well-combined (the mixture will not be creamy or fluffy). Beat in the egg followed by the vanilla.

Step 3

Sift the cocoa, flour, cinnamon, baking soda and salt over the bowl and stir in. Stir in the oats until they are well-coated with batter and then stir in the coconut, chocolate chips and dried cranberries.

Step 4

Drop the cookie batter by spoonfuls, or using a small ice cream scoop, onto the baking trays, leaving 2-inches (5 cm) between them. Bake the cookies for about 12 minutes, until they lose their shine at the edges. Cool the cookies on the trays, on cooling racks, before removing to store in an airtight container.