Coconut Chocolate Oatmeal Cookies

CATEGORIES: Cookies, Sara

I’ve always wanted to make a great cookie with steel cut oats, but the fact that steel cut oats themselves take a good 30 minutes to cook on the stove-top made that an impossible dream.  When I learned Quaker was coming out with a new 3-minute variety, I knew immediately what I was going to do with them.  Make oatmeal.  Just kidding, cookies.  Because why start with breakfast when you can start with cookies?


Steel Cut oats are whole oat groats that have been chopped into pieces.  They have an entirely different texture than regular old fashioned oats, and I knew they would be really great in a cookie.


You can make this recipe with all steel cut oats, but I found I especially liked it with a combination of steel cut and old fashioned.  It’s just more great texture and the old fashioned oats help give the cookies a little shape. But I’ve made them several times both ways, and they’re super delicious with all steel cut as well.  My family was split on which version they like better.

This recipe is a little different in that it uses oil instead of butter.  I prefer coconut oil here because it lends well to the mellow coconut flavor in the cookies, but you can substitute vegetable oil here as well.  See how many options I’m giving you here?  I’m all about options.  Anything that helps you all get cookies on your table.


You’ll want to melt your coconut oil, since it’s a solid at room temperature, and then mix it up with some dark brown sugar, regular sugar, egg, vanilla, and a little coconut extract if you have some (it’s optional).


After mixing in the dry ingredients, you’ll add this trio of loveliness: the oat combo, shredded coconut, and chocolate chips.


The combination of textures and flavors here are amazing.


Scoop it into balls and place on a cookie sheet.  (My go-to cookie making supplies are a cookie scoop and a silicone baking sheet.)


And bake them until they’re just underdone.  They tend to finish cooking really nicely as the cool on the pan and you want them to stay soft and chewy.


These are awesome warm, with a glass of cold milk.  If you use coconut extract in them, you’ll find that shines through when they’ve cooled.

Chewy Coconut Cookie

Either way, these are super good cookies with soft, chewy centers and slightly crisp edges.  Perfect for some weekend baking!

Chewy Coconut Chocolate Oatmeal Cookies




If you’d like to try out Quaker’s new Steel Cut Oats and score a basket full of goodies to go with it, you’re in luck!  Enter with the form below and this basket, full of Oatmeal, darling ceramic measuring bowls, over-sized mugs, a retro timer, annnnd a Visa Gift Card, could be yours!


a Rafflecopter giveaway


  1. Thanks for sharing this recipe. I also wanted to thank you for the chance to enter your giveaway without having to enter through Facebook/Pinterest/Twitter or any other way other than the initial entry!!!!

  2. But the question is, can this be made with all old fashioned oats…that is the option I would like to try. Thanks!

          1. Suzette, I made these today and I am in Heber City Utah as well, my first pan was flat so I went back and added an additional 1/2 of flour to the dough and they were much better. I have to do that with most cookie recipes so they don’t flatten.

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