Thursday 6 July 2017

Chocolate Oatmeal Coconut Cookies

An unnamed somebody told me the other day I don't use my kitchen-aid much... well humpf... I made these cookies and you (the accuser) ate them. Ha. Chew on them Chocolate Coconut Oatmeal Cookies why don't you!? - I say this in jest and lots of love :)

To be honest with you readers, I've missed baking. To say it hasn't been on the top of my list this year is an understatement and among other things I've been 'attempting' to plan a wedding (Oh gawd! less than 2 months!!). Planning is very hard when you're a non-planner. I am a non-planner.

But cookies.. I can make cookies.

Chocolate Oatmeal Coconut Cookies recipe | salt sugar and i

Chocolate Oatmeal Coconut Cookies to be exact. I baked and it was fun. I have been craving a chunky, chewy, full, oaty cookie thats got substance to it for some weeks now. Actually since I saw Amelia and Teddy make oatmeal cookies on youtube. My only issue with most oatmeal cookie recipes is that I'm not a huge fan of (soggy) dried fruit and lets face it, most recipes are packed full with the stuff. Maybe I'm just fussy. I like dried fruit in hot cross buns (toasted and drowned in butter), in christmas pudding (must be swimming in ice-cream/custard) and I like dried cranberries, currants and cherries but any other dried fruit thats not in the above items, no thanks. You can keep them.  I like the really dried, chewy stuff, none of this soggy, squishy variety. Yeh yeh, I could substitute the dried fruit I don't like with the stuff I do like - simple. Only thing was on the Sunday when I had a spare 2 hours to bake something (anything!), I only had all the dried fruit I didn't like left over from Christmas (yes - I do realise it's over 6 months later) and all the recipes I could find in my cookbooks at home either required dried fruit or weren't chunky enough/looked liked the cookie monster had sat on them they were so flat. I felt a little like Goldilocks...

Tartine - too flat.

Bourke Street Bakery - too barberry-like.

Alice Merich - in the chewy section.

Anna Jones - Coconut oil... in a cookie... you crazy cat you.

The Wednesday Chef - mmm just right.

Chocolate Oatmeal Coconut Cookies recipe | salt sugar and i

Chocolate Oatmeal Coconut Cookies recipe | salt sugar and i

Chocolate Oatmeal Coconut Cookies recipe | salt sugar and i
The recipe that stole my stomach and ticked every box for the cookie I wanted. Chunky Chocolatey Oaty. Perfect. Bonus! There was a photo that reassured me they'd be somewhat chunky and not like anyone has sat on them AND they didn't include any nasty bits of dried fruit. A match made in cookie-heaven.

They were full of good quality chunks of dark chocolate, desiccated coconut, brown sugar, raw sugar, butter, oats and to be slightly 'healthier' (ha! who am I kidding?!) I swapped the plain flour for wholemeal flour. I also reduced the sugar slightly from the original recipe in Gourmet but not as much as Luisa did when she made them as I was worried my swap of wholemeal flour would be too earthy. Anyway - they turned out pretty damn good using the measurements in the recipe below.

I brought them along for dessert ft a pizza and wine night and while they didn't go quite well with rosé, I was told they went great with a glass of red.

Chocolate Oatmeal Coconut Cookies

recipe adapted from The Wednesday Chef (originally from Gourmet)
Makes lots of cookies

225g (1 cup) unsalted butter, softened
3/4 cup packed brown sugar
5 tablespoons raw/white sugar
2 large eggs
1 1/2 teaspoons vanilla
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup wholemeal all-purpose flour
2 1/4 cups old-fashioned oats
1 1/2 cups desiccated coconut
2 cups good quality dark chocolate (340g), roughly chopped
3/4 cup almonds with skins (110g), toasted, cooled, and chopped

Preheat your oven to 375F/190C (lower if fan forced) and line 2 trays with baking paper.

Start by beating together butter and both sugars in a bowl with an electric mixer until pale and fluffy. Add the eggs and beat until just blended, then add in the vanilla, baking soda, and salt.

Next, add wholemeal flour and mix on low speed until just blended. Either on a low speed or by hand, stir in the rolled oats, desiccated coconut, chocolate chunks, and chopped almonds.

To start shaping the cookies, you'll use a 1/4-cup measuring cup and place mounds of cookie dough about 3 inches apart on the baking trays. Bake until golden, rotating halfway through, 15 minutes total.

Cool the cookies on the trays for about 1 minute, then transfer with a spatula to racks to cool completely. Repeat with the remaining dough until all cookies are baked.


  1. These look so good. I might just fire up the kitchen aid myself.

  2. First of all I love the color of your kitchen-aid!!!
    Your cookies look delicious!
    Thanks for sharing.

    1. Thanks Manu - it was an engagement gift from close friends. They know me too well :)
      Cookies are delish!

  3. All of these sound super Thanks for sharing such easy and tasty recipe.


Thanks for stopping by, I love hearing from you! x


#giveaway 15 minute meals 30 minute meals 5 Minute Food Fix A Common Table A Kitchen in the Valley A Modern Way to Eat Acquacotta Adam Liaw Alison Roman Alison Thompson almonds Amelia Morris Anna Jones Annie Herron Antonio Carluccio Anya von Bremzen apple apps Apt 2b Baking Co Artisan Sourdough Made Simple Ashley Rodriguez autumn avocado babies baby baby shower bacon Bake baked pasta baking Bali Barcelona Cult Recipes basil BBQ beans beef beetroot Bill Granger biscuits blondies Bon Appetempt Bowl & Spoon bread breadcrumbs broccoli brussel sprouts burgers burrito buttercream butternut squash byo cabbage cake calzone camping Carla Lali Music carrot cauliflower chicken childhood chilli chinese cooking chipotle chocolate chorizo chutney Claire Ptak Classic German Baking Classics 1 Classics 2 coconut Comfort Food cookbook addict cookies cordial corn cucumber curry custard Cynthia Chen McTernan Date Night In David Dale Delicious. magazine dessert Dining In dinner party nightmares Dinner: A Love Story dip doings Donna Hay Donna Hay Magazine dumplings easy egg eggplant Eleanor Ford Emiko Davies Emilie Raffa Emma Spitzer ENOTW Every Night of the Week Veg family Fast Fresh Simple Feast Feasting fennel fiction Fire Islands Five Quarters Flora Sheedan Florentine Food & Wine Food52 Fresh & Light Fress frozen dessert Fuchsia Dunlop galette Gatherings Genius Recipes Gennaro Contaldo Gennaro's Fast Cook Italian Gennaro's Italian Bakery Gennaro's Pasta Perfecto! german ginger gnocchi goats cheese granola Greenfeast gumbo Gwyneth Paltrow Happenings holiday home home-grown herbs How to be a Domestic Goddess hungry Hunter Valley ice-cream indian Indonesian Cooking involtini It's All Easy It's all Good jam Jamie Does Jamie Magazine Jamie Oliver Jamie's America Jamie's Great Britain Jamie's Italy Jane Hornby japanese Jenny Rosenstrach Jessica Fechtor Julia Turshen Justine Schofield. The Weeknight Cookbook kale Karen Martini kimchi Kitchen korean Kylee Newton LA Cult Recipes Land of Fish and Rice leek lemon lentils life Light of Lucia Link Love links long weekends love Luciana Sampogna Lucio Galletto Lucy Tweed Luisa Weiss Maggie Beer maple Marc Grossman Marcella Hazan Marian Burros Martha Stewart Matthew Evans meal planning meatballs meatloaf mess mexican Michael James Michelle Crawford mince mint miso Monte Carlos Mum's cooking mushroom mussels My Berlin Kitchen My Kitchen Year Naturally Ella new beginnings New York Cult recipes Nigel Slater Nigelissima Nigella Bites Nigella Express Nigella Lawson No Time to Cook noodles North West Island nostalgia Not Just Jam NotWithoutSalt oats omelette paddle pops parsley pasta Paul McIntyre Paul West Paulene Christie pea pecans pesto pickle pickles pie pizza Plenty Plenty More plum pork potato prawns preserving prosciutto pudding pumpkin quesadilla quinoa Rachel eats Rachel Khoo Rachel Roddy ragu rambles raspberry recipe rhubarb rice risotto River Cottage Australia romantic Ruth Reichl saffron salad Sally Wise salsa verde Salt Fat Acid Heat Samin Nosrat sandwiches Sara Forte sausage Save with Jamie schupfnudeln seafood sesame Seven Spoons Simon David Simple slow cooker Slow Cooker Central Small Victories Sophie Hansen soup sourdough Sprouted Kitchen starters Stephanie Danler Stir stir-fry stuffed sushi Sweet Amandine sweet potato Sweetbitter tahini Taking Stock Tara O-Brady Taste Tibet Tasting Rome thai Thai Food Made Easy The Art of Pasta The Best of Maggie Beer The Comfort Bake The Dinner Ladies The Little Book of Slow The Little Paris Kitchen The Modern Cook's Year The Modern Preserver The Naked Chef The New Classics The Tivoli Road Baker The Violet Bakery Cookbook The Wednesday Chef The Zen Kitchen thyme Tom Kime tomato tuna turkey tuscany Two Greedy Italians Two Red Bowls Valeria Necchio vanilla veal vegetables vegetarian Veneto vietnamese wedding wedding cake What can I bring? What to Bake and How to Bake it Where Cooking Begins Where the Heart is yoghurt Yossy Arefi Yotam Ottolenghi Yumi Stynes zucchini