Description
These delicious oatmeal chocolate chip cookies combine the chewy texture of oats with the sweetness of white chocolate and M&Ms.
Ingredients
Scale
- 1 cup butter (room temperature)
- 1 cup light brown sugar
- 1 cup sugar
- 1/4 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2½ cups old-fashioned rolled oats
- 1 cup all-purpose flour
- 1 cup shredded coconut
- 6 ounces white chocolate chips
- 5 ounces M&Ms
Instructions
- Preheat the oven to 350 degrees F.
- In the bowl of a stand mixer, add the soft butter, sugar, and brown sugar. Cream together using the paddle attachment until light and fluffy.
- Slowly add the vanilla, coconut extract, and eggs, stopping to scrape down the sides as needed.
- In a separate bowl, combine the flour, baking soda, baking powder, oats, and shredded coconut. Mix on low to combine.
- With the mixer off, add the chocolate chips and half of the M&M’s (reserving the rest to top the cookies with). Stir gently just until combined.
- Scoop 1½” cookie dough balls onto a lightly greased baking sheet, placing them about 2″ apart.
- Bake in the preheated oven for about 12 minutes, or until the edges are golden brown.
- Remove the cookies from the oven and top with the remaining M&Ms. Allow the cookies to cool on the baking sheet for about 2 minutes before transferring to a wire rack to cool completely.
- Enjoy!
Notes
- For added texture, you can substitute some of the all-purpose flour with whole wheat flour.
- Store cookies in an airtight container to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 25mg