Mimi's Organic Eats » Recipes » Cookies » Oatmeal Coconut Blueberry Chocolate Chip Cookies

Oatmeal Coconut Blueberry Chocolate Chip Cookies

Name: Oatmeal Coconut Blueberry Chocolate Chip Cookies
Prep time: 15 min
Cook time: 11 min
Total time: 26 min
Ingredients: 113 grams salted butter ((softened)); 113 grams cane sugar; 57 grams dark brown sugar ((packed)); 1 teaspoon vanilla extract; 2 large eggs; 170 grams all purpose flour; 113 grams rolled oats; 57 grams unsweetened fine shredded coconut; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon baking soda; 1/2 teaspoon fine sea salt; 127 grams dried blueberries; 99 grams semi sweet chocolate chips

Cookies • Gluten Free • High Altitude | Published January 7, 2022 by Mimi Council

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Soft, chewy, and loaded with coconut, blueberries and chocolate chip. These Oatmeal Coconut Blueberry Chocolate Chip Cookies are loaded oatmeal cookies will become a new favorite!

If you're looking for more oatmeal cookie recipes, be sure to check out my Massive Oatmeal Chocolate Chip Cookies, Chewy Oatmeal Raisin Cookies, or my Oatmeal Cashew Butter Chocolate Chip Cookies.

Why You'll Love This Recipe
Ingredients
Tools Needed
Step by Step Instructions
Baker's Tips
FAQ's
Craving More?

These soft and chewy oatmeal cookies are very similar to my classic Chewy Oatmeal Raisin Cookie recipe. 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 oatmeal cookies, 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!

Why You'll Love This Recipe

Organic Cookies: These oatmeal cookies are made with organic ingredients. Choosing organic ingredients in your oatmeal cookies will make them even tastier as organic ingredients are more flavorful than conventional.

Twist on a Classic: This is a twist on classic oatmeal raisin cookies!

Soft & Chewy: Loaded with oatmeal, coconut, and dried blueberries, these organic cookies are incredibly soft and chewy!

Hint of Cinnamon: These Oatmeal Coconut Blueberry Chocolate Chip Cookies have just a hint of cinnamon for that nostalgic oatmeal cookie flavor. But, they are loaded with different add ins! This is a familiar cookie yet different at the same time.

Loaded Oatmeal Cookies: These are loaded oatmeal cookies! I have blueberries, chocolate chips, and coconut in here. Feel free to add a different kind of chocolate or dried fruit to mix it up if you want!

Ingredients

Butter: My favorite is Organic Valley Salted Butter. If you're using unsalted butter, just be sure to add 1/4 teaspoon of salt to the dough.
Cane Sugar: I use organic cane sugar.
Dark Brown Sugar: I use my homemade dark brown sugar, but store bought also works. While you can use light brown instead, using dark brown in these oatmeal cookies gives them a richer flavor.
Vanilla Extract: Be sure to use a high quality organic vanilla extract, not imitation.
Eggs: Use large eggs.
All Purpose Flour: My favorite is Cairnspring Mills.
Oats: I use organic rolled oats. If you're gluten free, you can use gluten free oats and find my gluten free flour substitution in the Notes at the bottom of the recipe.
Coconut: I use organic unsweetened fine shredded coconut in these oatmeal cookies. This gives them extra chewiness while also providing a sweet coconut flavor.
Cinnamon: You can't have oatmeal cookies without cinnamon! I use my favorite organic ground Korintje cinnamon. I prefer this variety of cinnamon as I think it tastes the best. Check out my post the Best Cinnamon to Bake With for more info on cinnamon.
Baking Soda: I use baking soda because these organic cookies have an acid (brown sugar). Be sure to check out my post the Difference Between Baking Soda and Baking Powder for more info on leavening agents.
Salt: Use fine sea salt.
Dried Blueberries: I use organic dried blueberries, you can also use dried cranberries or raisins if you would like.
Chocolate Chips: I use organic semi sweet chocolate chips, dark chocolate is also a great option!

Tools Needed

Scale: Always use a digital food scale for the best results.
Stand Mixer: I use my stand mixer for ease, but you can also use a hand mixer if you prefer. You can even use a bowl with just a spatula, these oatmeal cookies are so flexible.
Baking Sheets: You'll need two half sheet pans to bake the cookies.
Parchment Paper: I always use nontoxic parchment paper as I think cookies bake better with it!

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woman sharing cookies with pug in kitchen

Step by Step Instructions

Step 1

Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper.

Step 2

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.

Step 3

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.

Step 4

Bake for 11 minutes or until set and dry around the edges. Allow to cool completely on the cookie sheets. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).

Baker's Tips

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 ½ cup, as nuking for more could melt portions of the butter.
I use dark brown sugar in these oatmeal cookies, 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 organic cookies 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 oatmeal 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!