The Ultimate Chewy Dark Chocolate Chip Oatmeal Cookies with Pecans & Coconut

Welcome to your new favorite cookie obsession! This isn’t just any oatmeal cookie recipe; it’s a meticulously crafted delight that combines the best of several cookie worlds. Imagine a perfect blend of rich dark chocolate, wholesome oats, crunchy pecans, and sweet shredded coconut, all baked into a soft, chewy, and utterly irresistible bite. Prepare to fall in love with these loaded chocolate chip oatmeal cookies – they are destined to become a staple in your kitchen and a guaranteed crowd-pleaser for every occasion.

Why These Loaded Oatmeal Cookies Will Become Your Family’s Favorite

There’s a special kind of magic that happens when you combine the rustic comfort of oatmeal cookies with the decadent joy of chocolate chips. This recipe takes that magic and elevates it, transforming a simple treat into something truly extraordinary. You know that moment when you can’t decide between a classic chocolate chip cookie or a hearty oatmeal one? With these cookies, you never have to choose again! Every single bite delivers a harmonious symphony of textures and flavors that will have you reaching for another, and another, and maybe just one more.

I first whipped up a batch of these loaded dark chocolate chip oatmeal cookies last Friday, and the reaction was immediate and enthusiastic. My husband, a tough cookie critic, declared them good enough to be sold in a high-end gourmet bakery. That’s high praise! The following day, I made a second batch, and I’m not exaggerating when I say they vanished from the cookie jar at an astonishing rate. They’re buttery, perfectly chewy, and packed with so many delicious additions that they stand out from any other cookie you’ll ever bake. This isn’t just a recipe; it’s an experience.

The Perfect Blend of Flavors and Textures

What makes these chewy dark chocolate chip oatmeal cookies so incredibly addictive? It’s all about the layers of flavor and satisfying textures that explode in your mouth with every bite:

Rich Dark Chocolate Chunks: Unlike standard chocolate chips, generous chunks provide larger pockets of gooey, melted dark chocolate, offering a more intense and luxurious cocoa experience. The slight bitterness of dark chocolate perfectly balances the sweetness of the cookie dough, creating a sophisticated flavor profile.
Hearty Rolled Oats: The old-fashioned rolled oats are the backbone of these cookies, contributing a wonderful chewiness and a wholesome, rustic character. They ensure a soft interior that isn’t crumbly, but rather beautifully pliable, adding that signature oatmeal cookie appeal.
Crunchy Pecan Nuts: Finely chopped pecans add a delightful crunch and a buttery, earthy flavor that complements the chocolate and oats impeccably. If you’re a fan of the nutty undertones in your baked goods, these are a must-add for an extra layer of texture and taste.
Sweet Shredded Coconut: This is my secret weapon for adding an extra dimension of flavor and chewiness. The desiccated coconut (also known as macaroon coconut) adds a subtle tropical sweetness and a lovely fine texture that blends seamlessly into the cookie dough, enhancing its complexity.
A Pinch of Flaked Sea Salt: This might seem like a small detail, but it’s a game-changer. Sprinkling a tiny bit of flaky sea salt on the warm cookies right out of the oven enhances all the other flavors, creating a perfect sweet-and-salty balance that is truly irresistible and deeply satisfying. It elevates the entire cookie experience from great to truly gourmet.

Crafting the Ideal Chewy Texture: The Science of Deliciousness

Achieving that coveted soft and chewy cookie texture is an art, and this chocolate chip oatmeal cookie recipe masters it. The secret lies in a few key ingredients and techniques, ensuring each cookie is perfectly moist and tender:

Brown Sugar Power: This recipe calls for a generous amount of light brown sugar, which is crucial for chewiness. Brown sugar contains molasses, which adds moisture and creates a softer, more pliable cookie that stays chewy for days. It also imparts a richer, caramel-like flavor compared to granulated sugar, enhancing the overall depth of taste.
Butter’s Role: Using room temperature salted butter is essential for proper creaming. When butter and sugars are creamed together, air is incorporated, which contributes to the cookie’s tender crumb and a lighter texture. The butter also adds incredible richness and helps keep the cookies moist, preventing them from drying out in the oven.
Optimal Egg Ratio: The combination of one large egg and one egg yolk adds extra fat and moisture without introducing too much liquid. The egg yolk, in particular, contributes significantly to the richness and chewiness of the cookies, making them truly decadent.
The Oats Factor: Beyond flavor, the old-fashioned rolled oats themselves contribute to the delightful chew. They absorb moisture, creating a dense yet tender crumb that is characteristic of a truly great oatmeal cookie, adding substance and satisfaction.
Crucial Dough Chilling: While it requires a bit of patience, chilling the dough is a non-negotiable step for the best results. Refrigerating the dough for at least an hour (or up to 24 hours) allows the flavors to meld beautifully, the butter to firm up, and the oats to fully hydrate. This prevents the cookies from spreading too much in the oven, leading to a thicker, chewier cookie with a more concentrated and developed flavor. This step is key for achieving that perfect bakery-style cookie.

These elements combined create homemade chocolate chip oatmeal cookies that are not only melt-in-your-mouth delicious but also boast an insanely satisfying chewiness that will keep you coming back for more. We kept a batch in an airtight container, and I can attest that they tasted just as fresh and delicious on Monday as they did when I baked them on Saturday!

Customizing Your Loaded Oatmeal Cookies

One of the best things about this delicious oatmeal cookie recipe is its flexibility. While I highly recommend trying the original combination for the ultimate experience, you can easily adapt it to suit your personal preferences or what you have in your pantry:

Chocolate Choices: If dark chocolate isn’t your favorite, feel free to swap the dark chocolate chunks for semi-sweet chocolate chips, classic milk chocolate chips, or even creamy white chocolate chips for a sweeter, creamier profile. A mix of different chocolates (e.g., dark and semi-sweet) could also be an exciting twist for complex flavor.
Nutty Alternatives: Pecans offer a distinct buttery flavor and crunch, but walnuts or sliced almonds would also be fantastic additions, lending their own unique textures and tastes. If you’re not a fan of nuts, you can simply omit them entirely or replace them with more chocolate or coconut for an equally loaded cookie.
Coconut Clarity: My recipe specifies using 1/2 cup of unsweetened desiccated coconut, often referred to as macaroon coconut. This is the finest shredded coconut available before it becomes coconut flour. It adds a wonderful subtle flavor and delicate texture without being overly sweet. It’s important not to use coconut flour as a substitute, as it has vastly different properties and will drastically alter the cookie’s texture and moisture content. If you can only find standard shredded coconut, you can still use it, but make sure it’s unsweetened if possible, or adjust the sugar slightly if it’s sweetened to maintain balance.

These variations ensure that you can tailor this incredible cookie recipe to perfectly match your taste buds, making it truly your own and endlessly adaptable.

Just last week, my husband was traveling for work, and I lovingly packed a baggie full of these fresh chocolate chip oatmeal cookies for him. It’s a small gesture, but a taste of home can make the workweek so much more bearable when you’re far away. There’s nothing quite like the comfort of a homemade cookie to bring a smile!

Yield: 18 cookies

Loaded Dark Chocolate Chip Oatmeal Cookies

Prep Time
1 hour 10 minutes

Cook Time
15 minutes

Total Time
1 hour 25 minutes

My favorite recipe for homemade chocolate chip oatmeal cookies. I load them up with shredded coconut and chopped pecans for extra added deliciousness. Trust me, these are going to become a family favorite!

Loaded Dark Chocolate Chip Oatmeal Cookies recipe card image

Ingredients

1¼ cup all-purpose flour
½ cup unsweetened desiccated coconut
⅛ teaspoon salt (see note)
¾ teaspoon baking soda
12 tablespoons room temperature salted butter (see note)
1 cup light brown sugar
¼ cup granulated sugar
1 large egg + 1 egg yolk (room temperature)
2 teaspoons vanilla extract
1 ¾ cup old-fashioned rolled oats
¾ cup EACH dark chocolate chunks AND chopped pecans
optional: flaked sea salt and coconut for topping

Instructions

In a medium bowl, whisk together the all-purpose flour, macaroon coconut, salt, and baking soda. Set aside.
In an electric mixer, fitted with the paddle attachment, cream the butter and sugars together for 2 minutes or until the butter mixture lightens in color on medium speed. Lower the speed and add the eggs one at a time until combined. Add the vanilla extract and mix until just incorporated. Lower the speed to stir, then add the flour mixture in 2-3 batches, mixing only until the flour is just incorporated. Stop the mixer, scrape down the sides of the bowl, and fold in the rolled oats, dark chocolate chunks, and chopped pecans. Cover the dough and refrigerate for 1 to 24 hours. This chilling step is crucial for flavor development and cookie texture.
Position oven racks near the center and preheat the oven to 325ºF (160ºC). Line two baking sheets with parchment paper (or a silicone baking mat). Scoop the chilled dough onto the prepared sheets. I recommend using about 3 tablespoons of dough per cookie, placing 6 cookies per baking sheet to allow for spreading. Bake for 11-14 minutes. The cookies will look very soft and slightly underbaked in the center; this is normal and contributes to their chewiness. Immediately after removing from the oven, sprinkle with flaked sea salt if desired. Let the cookies cool on the baking sheet for 8-10 minutes before carefully transferring them to a wire cooling rack to cool completely. They will continue to set and firm up as they cool.

Notes

Leftover baked cookies should be kept in an air-tight container at room temperature and will remain fresh and chewy for up to 1 week. Baked cookies can also be frozen for up to 2 months.

For future baking, cookie dough balls can be portioned, placed on a baking sheet, frozen until solid, then transferred to a freezer-safe bag. They can be frozen for approximately 3-4 months. When ready to bake, you don’t need to thaw them; simply add a couple of extra minutes to the bake time.

BUTTER: If you do not have salted butter on hand, you can substitute unsalted butter and increase the salt in the recipe to ½ teaspoon.

NUTS: Feel free to customize your cookies by using walnuts or sliced almonds in place of the pecans for a different flavor profile.

MACAROON COCONUT: This refers to finely shredded, unsweetened coconut. It is the most finely processed form of shredded coconut before it becomes coconut flour. Please do not use coconut flour as a replacement, as it has a much higher absorbency and will alter the texture of your cookies significantly.

Have you made this recipe?

If you enjoyed this recipe for these irresistible loaded dark chocolate chip oatmeal cookies, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below to share your experience. You can also share a picture on Instagram with the hashtag #LITTLESPICEJAR; I’d love to see what delicious creations you made!

Is This a Good Choice For You? Understanding Nutritional Information

*Please note: the nutritional facts calculated are an estimate based on the ingredients I’ve used. If you’d like a more accurate count, please calculate them using the specific ingredients/brands you’ve used to prepare the recipe. Nutritional facts are based on 18 servings of Loaded Dark Chocolate Chip Oatmeal Cookies.