"No obstacles are insurmountable when God commands and we obey"
- - Heber J. Grant
April 21, 2015
Chewy Oatmeal Chocolate Chip Coconut Cookies (My Favorite Cookie)
by Melanie Gunnell

Well, it is official. These are my favorite cookies. Ever. I know that is a bold statement. But stick with me and let me explain.

Basically what I mean is that while I love many types of cookies (and Iím talking many), if you nailed me down to one classic cookie that I could eat over and over and not tire of, this would be it.

One indication these cookies were elevated to such a high status was that I couldnít stop opening the freezer and swiping a few from the freezer bag I plopped them into after baking. Iím not talking one or two cookies. Iím talking LOTS of cookies over a small amount of time.

It was patheticÖand dangerous to my lingering baby weight. But I threw caution to the wind and overdosed on these babies ó and I still wanted to make them again the next day.

These cookies come from my Aunt Marilyn. Iíve made them at least a dozen times (and made a few slight changes over the course of making them) but had taken a hiatus from making them for a while and when I made them again last week, I realized I canít go that long without making them again.

So if you like a perfect combination of chocolate, oatmeal, buttery goodness and a slight hint of coconut, youíll love these. They are chewy and full of texture and deliciousness. And if you donít love them? Donít worry, we can still be friends, just invite me on over and Iíll polish them off for you. (PssstÖand if you really donít like coconut, as I know several of you donít, omit it ó theyíll still be fantastic.)

My Favorite Cookie


  • 1 cup oatmeal (not quick)

  • 2 1/4 cup flour

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • 1 cup butter, room temperature

  • 1 1/4 cup light brown sugar

  • 1/2 cup dark brown sugar

  • 2 large eggs

  • 1 tablespoons vanilla

  • 1 cup coconut

  • 12 oz. semisweet chocolate chips


  1. Preheat oven to 350 degrees. Put the top 4 ingredients into a food processor or blender and blend about 30 seconds until coarse. Set aside. In a large bowl, beat the butter for 30 seconds until light in color. Add the sugar, eggs, and vanilla. Next, add the dry ingredients then add the coconut and chocolate chips.

  2. Shape cookie dough into balls and place on cookie sheet. Bake for 12-13 minutes. Let the cookies cool slightly before removing them from the pan to a wire rack. Makes about 2 dozen cookies.

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About Melanie Gunnell

Melanie Gunnell is a food-loving, chocolate-obsessed mom who has a desperate need to share her favorite tried-and-true recipes with the world. In a past life she graduated from Brigham Young University with a degree in public health, but for the past ten years, stay-at-home motherhood has been her job along with blogging-from-home for the past five.

She resides in the brilliantly cold tundra of Northern Minnesota with her husband and their brood of five children: four boys and one tiny, bossy girl. Dark chocolate (particularly the act of shoving chocolate chips in her mouth whilst hiding in the pantry) is her coping skill of choice for both the never-ending winters and the never-ending wrestling matches in her front room.


Calling(s): Primary pianist, CTR 6/7 Primary teacher, Activity Day leader

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