Oatmeal Coconut Blueberry Chocolate Chip Cookies – that’s a mouthful, literally! I am sharing one of my favorite loaded oatmeal cookie recipes today that is filled with probably my three favorite cookie add ins – coconut, blueberries, and chocolate chips.
These soft and chewy oatmeal cookies are very similar to my Chewy Oatmeal Raisin Cookie recipe, that is really popular! Oatmeal raisin cookies were my favorite for many years. Their soft and chewy texture in combination with cinnamon and juicy raisins is just so nostalgic. And since I’ve been baking I love making different combinations of this classic combination.
So, instead of raisins inside these, I use a mix of fine shredded coconut, dried blueberries, and semi sweet chocolate chips. This trio of add ins makes these cookies seem both healthy and indulgent as they are bursting with blueberries, lightly spiced with cinnamon, and also have chocolate chips!
Tips for making the best Oatmeal Coconut Blueberry Chocolate Chip Cookies
• Make sure your butter is soft. I like to leave butter out on the counter overnight so it comes to room temperature on its own. I feel this makes the best cookies! If you can’t do this, then be sure to only soften butter for 10 second intervals per 1/2 cup, as nuking for more could melt portions of the butter.
• I use dark brown sugar in this recipe, but if you only have light brown sugar you can also use that in its place. The only difference between dark brown and light brown sugar is the amount of molasses. Dark brown sugar has more molasses, therefore has a darker and richer flavor. While light brown sugar has less molasses, therefore has a lighter flavor. If you substitute one for the other, it will never hurt or change the texture of a recipe, but it will change the flavor. So just keep that in mind.
• Make sure you are using organic unsweetened coconut. This is so much different than sweetened coconut! You can find organic unsweetened coconut here.
• You can swap out the dried blueberries for dried cranberries or raisins as well. Those will both be very similar and also taste delicious!
• Make sure to store these in an airtight container so they keep their soft and chewy texture. If you won’t eat them all within a few days, then you can also freeze these cookies, I do it all the time. I stack them in a Tupperware, and just put the Tupperware in the freezer. They thaw out in just a few minutes!
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why ou should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name.
Oatmeal Coconut Blueberry Chocolate Chip Cookies
Makes 24 cookies
1/2 cup (113 grams) organic salted butter, softened
113 grams (1/2 cup) organic cane sugar
57 grams (1/4 cup) packed organic dark brown sugar
1 teaspoon organic vanilla extract
2 organic large eggs
170 grams (1 1/3 cups) organic all purpose flour
113 grams (1 cup plus 2 tablespoons) organic rolled oats
57 grams (2/3 cup) organic fine shredded coconut
1 1/2 teaspoons organic cinnamon
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
127 grams (3/4 cup) organic dried blueberries
99 grams (1/2 cup) organic semi sweet chocolate chips
Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, dark brown sugar, cane sugar, and vanilla extract. Mix on low until combined and there are no butter chunks. Add the eggs and mix just slightly, enough to break the yolks.
In a separate bowl, add the flour, rolled oats, coconut, baking soda, and sea salt and whisk together. Add to the butter mixture and mix on low until combined. Add the dried blueberries and chocolate chips and mix on low until combined.
Using your hands, form the cookie dough into 24 balls and place on prepared cookie sheets spacing them about 1-inch apart. Flatten them slightly so they are about 2-inches in diameter and look like round disks.
Bake for 11 minutes or until set and dry around the edges. Allow to cool completely on the cookie sheets.
Store in an airtight container for up to 7 days.
Gluten Free –– Use gluten free oats and replace the all purpose flour with 185 grams (1 cup plus 3 tablespoons organic gluten free flour blend.
High Altitude –– Bake at 375°F for 8 minutes or until set and dry around the edges.
Did you make this recipe? Make sure to tag @mimibakescookies on Instagram!