Description
These giant coconut white chocolate oatmeal cookies are a fun variation on a traditional oatmeal cookie. They are thin, crispy, and chewy in the center. The extra step of toasting the coconut is more than worth it for the incredible flavor!
Ingredients
- 1-½ cup Unsweetened Shredded Coconut
- 1-½ cup Flour
- 1 teaspoon Baking Soda
- 1-½ teaspoon Salt
- 1 teaspoon Cinnamon
- 1 cup Butter, Room Temperature
- ⅔ cups Granulated Sugar
- 1 cup Light Brown Sugar
- 2 Eggs
- 1 Tablespoon Vanilla Extract
- 2 Tablespoons Whole Milk
- 3 cups Rolled Oats
- 1 cup White Chocolate, Chopped
- Flaky Salt
Preparation
Preheat oven to 350°F. Line cookie sheets with parchment paper.
Pour shredded coconut onto a cookie sheet and bake for 8–10 minutes. Stir halfway through baking to prevent over-browning. Remove from oven once evenly golden brown. Transfer to a small bowl and set aside.
In a small bowl, whisk flour, baking soda, salt and cinnamon. Set aside.
In the bowl of a stand mixer, cream the butter and sugars on medium-high until light and fluffy, about 3 minutes. Add eggs one at a time, mixing well after each addition. Add vanilla and milk and combine.
Add flour mixture and mix on low until just combined. Then add rolled oats, coconut and white chocolate. Mix until incorporated.
Use a 3-tablespoon scoop to scoop the dough onto the lined cookie sheets about 2 inches apart. Wet your hands and gently press down on each ball of dough to flatten. Sprinkle with sea salt (optional).
Bake for 12–15 minutes, until lightly browned on the edges.
