These chewy coconut oatmeal cookies are a delightful twist on the classic recipe, featuring a perfect balance of sweetness and texture.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking from the start.
In a mixing bowl, cream together the butter, brown sugar, and white sugar until smooth.
Use a hand mixer for a quicker and smoother result.
Beat in the egg and vanilla extract until well combined.
Ensure the egg is at room temperature for better mixing.
In a separate bowl, whisk together the flour, baking soda, and salt.
Sifting the dry ingredients can help avoid lumps.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Avoid overmixing to keep the cookies tender.
Fold in the rolled oats, shredded coconut, and chocolate chips.
Gently fold to evenly distribute the mix-ins.
Drop spoonfuls of dough onto a baking sheet, spacing them about 2 inches apart.
Use a cookie scoop for uniform sizes.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
Keep an eye on the cookies to prevent overbaking.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cooling on the sheet helps set the cookies.
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