Oatmeal Coconut Vanilla Chip Cookies are deliciously chewy oatmeal cookies packed with sweet coconut flakes, yummy vanilla chips, and crunchy macadamia nuts.
Hallelujah, friends! I got a new SD card for my camera and no longer have to resort to using my iPhone to take pictures. We’re back in business! To celebrate, I thought it only fitting to make a dessert. Because small victories are made even sweeter when cookies are involved.
Especially when we’re talking about these Oatmeal Coconut Vanilla Chip Cookies. They’re incredibly chewy and packed with lots of yummy goodies, like flaked coconut LUUUUV, vanilla chips, and chopped macadamia nuts for a little extra crunch. I mean, there are so many wonderful textures and amazing flavors going on in these cookies, it’s like a mini partay within each cookie. AND the cookies don’t even have chocolate in them (GASP!). Yes. I went there. And I’m not sorry about it.
So when you have a serious jonesing for some deliciously delightful and chewy homemade cookies, whip up a batch of these babies in place of the same ol’ chocolate chip. You family (or neighbors or friends) will thank/love/praise/worship you.
- 1 cup butter, softened
- 3 Tbsp sugar
- 1 cup light brown sugar
- 2 eggs
- 1-1/2 tsp vanilla extract
- ½ tsp baking soda
- ½ tsp salt
- 1 cup flour
- 2-1/4 cup oats
- 1-1/2 cups sweetened coconut flakes (7-oz bag)
- 1 12-oz package vanilla chips
- ¾ cup chopped macadamia nuts
- In a large mixing bowl, cream together the butter and sugars. Add eggs and beat until fully incorporated and fluffy.
- Add vanilla extract, baking soda, and salt. Then add flour and mix until well blended.
- Stir in oats, coconut, vanilla chips, and macadamia nuts.
- Chill dough in refrigerator for 30 minutes.
- Preheat oven to 350 degrees. Scoop out ⅛ cup of batter, roll it into a ball, and place it onto a cookie sheet. Continue with remaining batter.
- Using the backside of a spoon, press the balls down to ¾-inch-thick cookies.
- Bake for 11 minutes or until cookies start to turn golden. Remove from oven and keep on pan for 2 minutes. Remove to cooling rack to cool completely.
