These hearty, chewy, oatmeal chocolate chip cookies are the perfect snack! They’ll satisfy a sweet tooth, and make you happy. They’re wonderful!
I used both semi-sweet and milk chocolate chips, but you could use just one or the other. I like them both!
![](http://d1srdn5lm0231r.cloudfront.net/wp-content/uploads/2017/07/30131057/404_edited-4-1024x853.jpg)
![](http://d1srdn5lm0231r.cloudfront.net/wp-content/uploads/2017/07/30131057/404_edited-4-1024x853.jpg)
- 1 cup butter, softened to room temperature
- 1 cup brown sugar, packed
- ¼ cup granulated sugar
- 1 tablespoon maple syrup
- 2 eggs
- 1 teaspoon Ronald Reginald's vanilla extract
- ½ cup coconut
- 2 cups rolled oats, divided (either quick 1-minute or old fashioned, but not instant oatmeal)
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups chocolate chips
- Line baking sheets with parchment paper or baking mats, and preheat oven to 350 degrees F.
- Put the coconut and 1 cup of the oats in a blender or food processor, and process until the consistency corn meal.
- In a large mixing bowl, combine this meal with the remaining cup oats, the flour, baking soda, and salt. Mix completely.
- In another large bowl, cream butter, sugars, and maple syrup until light. Add eggs and vanilla, and beat for 2-3 minutes.
- Add dry ingredients, and mix just until incorporated. Fold in chocolate chips (I used 1 cup semi-sweet and 1 cup milk, but I prefer semi-sweet)
- Drop by rounded tablespoons onto prepared pans, and bake at 350 degrees for 10-12 minutes or until desired shade of golden brown.
- Cool for 2 minutes on cookie sheet, then transfer to wire cooling racks.
- Yields approximately 4 dozen 3-inch cookies
![Grinding oats and coconut for Chewy Choc~Oat~Chip Cookies](http://d1srdn5lm0231r.cloudfront.net/wp-content/uploads/2017/07/30130753/025_edited-1-1024x683.jpg)
In a blender or food processor, combine
½ cup coconut
1 cup rolled oats (either quick 1-minute or old fashioned, but not instant oatmeal)
Process until the consistency corn meal.
![Mixing dry ingredients for Chewy Choc~Oat~Chip Cookie dough](http://d1srdn5lm0231r.cloudfront.net/wp-content/uploads/2017/07/30130809/053_edited-1-1024x683.jpg)
In a large mixing bowl, combine this meal with
1 remaining cup rolled oats
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
Mix completely.
![Creaming butter, granulated sugar, brown sugar, and maple syrup for Chewy Choc~Oat~Chip Cookie dough](http://d1srdn5lm0231r.cloudfront.net/wp-content/uploads/2017/07/30130819/098_edited-1-1024x683.jpg)
In another large bowl, put together
1 cup butter, softened to room temperature
1 cup brown sugar, packed
¼ cup granulated sugar
1 tablespoon maple syrup
Cream until light (about 2 minutes).
![mixing in semi-sweet and milk chocolate chips into homemade Chewy Choc~Oat~Chip Cookie dough](http://d1srdn5lm0231r.cloudfront.net/wp-content/uploads/2017/07/30130854/201_edited-1-1024x683.jpg)
Fold in
2 cups chocolate chips
(I used 1 cup semi-sweet and 1 cup milk, but I think they taste better with all semi-sweet.)
![Chewy Choc~Oat~Chip Cookies dough balls ready to go into oven](http://d1srdn5lm0231r.cloudfront.net/wp-content/uploads/2017/07/30130931/295_edited-1-1024x683.jpg)
… bake at 350 degrees for 10-12 minutes depending upon when they reach your desired shade of golden brown.