Oatmeal Blueberry Coconut Dark Chocolate Chip Cookies

Delicious.

Chewy.

Flavorful.

These cookies are some of my favorite ones to make. They are not very sweet and the coconut gives them a wonderful chewy texture. I could eat so many in one sitting. Dangerous! I also like the idea of dried blueberries in an oatmeal cookie instead of raisins. It not only makes them a little more unique, but the flavor of a dried blueberry is (I think) better than that of a raisin.  These cookies are also awesome without any chocolate in them. It's up to you. What I will tell you is that there is nothing better than a few of these chewy, moist cookies and a tall glass of milk. This recipe makes about 2 dozen cookies.  Enjoy!

Ingredients:

Ingredients.

1/2 cup coconut oil

1/2 cup room temperature unsalted butter

2/3 cup light brown sugar

1/2 cup white sugar

2 eggs

1 1/2 teaspoons vanilla extract

2 cups all purpose flour

1 1/4 teaspoons baking soda

1/2 teaspoon salt

2 cups old fashioned rolled oats

2/3 cup shredded sweetened coconut

2/3 cup dark chocolate chunks 

2/3 cup dried blueberries

1. Preheat oven to 350 F. 

2. Cream coconut oil, butter, & sugar. Add in the vanilla & eggs. 

All in.

Creamed.

3. In a separate bowl, whisk flour, baking soda, & salt.

Dry ingredients, whisked.

4. Add the dry ingredients to the coconut oil, butter, & sugars mixture cup by cup until just incorporated.

Adding the flour mixture in.

Incorporated.

5. Add oats, coconut, chocolate, & blueberries to the dough. Mix until evenly dispersed.

Oats.

Blueberries, coconut, & chocolate. 

Mixed up dough.

6. Put dough in balls about 1/4 cup large and then flatten slightly as you put them on the baking tray. (Use a silpat mat or greased parchment paper on the baking trays).  The cookies will spread as they bake so leave some room.

Ready for the oven.

7. Bake about 13 minutes. Allow to cool slightly before eating. Enjoy!

Pile. 

So tempting. 

Close-up.

Closer-up. 

One cookie.