Decadent Chocolate Chip Oatmeal Walnut Coconut Cookies
These Decadent Chocolate Chip Oatmeal Walnut Coconut Cookies are truly a delightful treat that combines rich flavors and textures in every bite. The creamy margarine perfectly blends with the sweetness of both brown and granulated sugar, while the egg replacer ensures a soft, chewy consistency without compromising taste. The addition of rolled oats introduces a wholesome, hearty element, and the shredded coconut adds a tropical twist. Finally, the bittersweet chocolate chips and crunchy walnuts provide a satisfying contrast. You won't just be making cookies; you'll be creating a memorable dessert that will leave everyone wanting more. Perfect for any gathering, these cookies are always a crowd pleaser and will surely elevate your baking game!
24
Servings
N/A
Calories
13
Ingredients
Ingredients
Margarine
1 cup (softened)
Brown sugar
3/4 cup (packed)
Granulated sugar
3/4 cup (none)
Ener-G egg replacer
2 (prepared according to package instructions)
Vanilla extract
1 teaspoon (none)
All-purpose flour
2 1/4 cups (none)
Baking soda
1 teaspoon (none)
Salt
1/2 teaspoon (none)
Baking powder
1/8 teaspoon (none)
Chocolate chips
1 cup (none)
Rolled oats
1/2 cup (none)
Shredded coconut
1/2 cup (none)
Chopped walnuts
1/2 cup (none)
Instructions
1
Preheat your oven to 375°F (190°C) and prepare an ungreased cookie sheet.
2
In a large mixing bowl, cream together the softened margarine, brown sugar, granulated sugar, Ener-G egg replacer, and vanilla extract until the mixture is light and fluffy.
3
In a separate bowl, whisk together the flour, baking soda, salt, and baking powder to ensure all dry ingredients are well combined.
4
Gradually add the dry mixture to the creamed mixture, stirring gently until just combined—do not overmix.
5
Fold in the chocolate chips, rolled oats, shredded coconut, and chopped walnuts until evenly distributed throughout the dough.
6
Using a spoon or cookie scoop, drop heaping spoonfuls of dough onto the prepared cookie sheet, spacing them about 2 inches apart.
7
Bake in the preheated oven for 14 minutes, or until the edges are lightly golden. If using more than one cookie sheet, rotate the sheets halfway through baking for even results.
8
Once baked, allow the cookies to cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Chocolate Chip Oatmeal Walnut Coconut Cookies?
They are a rich, chewy treat featuring bittersweet chocolate chips, hearty rolled oats, shredded coconut, and crunchy walnuts.
Are these chocolate chip cookies vegan?
Yes, this recipe uses margarine and Ener-G egg replacer, making them a vegan-friendly dessert option.
How many cookies does this recipe yield?
This recipe makes approximately 24 servings.
What temperature should I set my oven to?
Preheat your oven to 375°F (190°C) before baking.
Do I need to grease the cookie sheet?
No, the instructions specify using an ungreased cookie sheet for this recipe.
How should the margarine be prepared before mixing?
The 1 cup of margarine should be softened to ensure it creams properly with the sugars.
What type of egg replacer is recommended?
The recipe calls for Ener-G egg replacer, prepared according to the package instructions.
How much brown sugar is needed for these cookies?
You will need 3/4 cup of packed brown sugar.
What is the mixing process for the initial wet ingredients?
Cream together the softened margarine, brown sugar, granulated sugar, prepared egg replacer, and vanilla extract until light and fluffy.
How much all-purpose flour is required?
The recipe requires 2 1/4 cups of all-purpose flour.
Which leavening agents are used in this recipe?
The recipe uses both 1 teaspoon of baking soda and 1/8 teaspoon of baking powder.
How should I combine the dry and wet ingredients?
Gradually add the dry mixture (flour, baking soda, salt, baking powder) to the creamed mixture and stir gently until just combined.
Can I overmix the dough?
No, you should not overmix; stir only until the ingredients are just combined.
What mix-ins are folded into the dough?
Chocolate chips, rolled oats, shredded coconut, and chopped walnuts are folded into the dough.
How much shredded coconut is used?
The recipe calls for 1/2 cup of shredded coconut.
What kind of oats are best for these cookies?
Use 1/2 cup of rolled oats to provide a wholesome, hearty texture.
How much chocolate chips should I add?
The recipe specifies 1 cup of chocolate chips.
How large should the dough portions be when placing them on the pan?
Drop heaping spoonfuls of dough onto the cookie sheet using a spoon or cookie scoop.
How far apart should I space the cookies?
Space the dough portions about 2 inches apart to allow for spreading.
What is the total baking time?
Bake the cookies for approximately 14 minutes.
How do I know when the cookies are finished baking?
The cookies are done when the edges are lightly golden.
Should I rotate the cookie sheets while baking?
Yes, if using more than one sheet, rotate them halfway through for even results.
How long should the cookies cool on the baking sheet?
Allow them to cool on the sheet for a few minutes before moving them.
What is the best way to cool the cookies completely?
Transfer the cookies to a wire rack to cool completely after their initial rest on the baking sheet.
What texture can I expect from these cookies?
Expect a soft, chewy consistency with a crunchy contrast from the walnuts and oats.
Does this recipe contain salt?
Yes, the recipe uses 1/2 teaspoon of salt.
What type of nuts are included?
The recipe includes 1/2 cup of chopped walnuts.
How much vanilla extract is used?
The recipe calls for 1 teaspoon of vanilla extract.
Are these cookies good for events?
Yes, they are described as a crowd-pleaser and are perfect for parties and gatherings.
What flavor profile do these cookies have?
They feature a blend of sweet brown sugar, tropical coconut, bittersweet chocolate, and nutty walnut flavors.