Start by preparing your mixing bowl. If you have a stand mixer, grab the bowl and paddle attachment. If not, a large mixing bowl and an electric mixer will do the trick. Add your egg, butter, brown sugar, granulated sugar, and vanilla extract. Mix on medium-high speed for about 4 minutes until everything is creamed and well combined, which should look light and fluffy.
Once you’ve achieved that beautiful creamy texture, stop the mixer and scrape down the sides of the bowl to make sure everything is incorporated. Now it's time to add the dry ingredients! Carefully add in the oats, flour, coconut, walnuts, baking soda, and salt. Switch the mixer to low speed and mix just until combined. You want to see a few flour streaks, as overmixing can lead to tough cookies.
Next, stop and scrape down the sides of the bowl again. Now you’re going to fold in the star ingredient—add the chocolate chips and mix on low speed until just combined. This step is crucial; you want to retain that lovely texture.
Using a large cookie scoop or a 1/4-cup measuring cup, portion out your cookie dough. Roll each portion into a ball, then flatten them slightly. To make your cookies even more delightful, strategically place a few chocolate chips on top of each mound of dough. This little tip makes them look amazing when they bake!
Now, it's time to chill the dough! Place your mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 2 hours. You can keep them in the fridge for up to 5 days if you want to bake them later. Chilling the dough is a critical step to avoid thinner and flatter cookies.
After the dough has chilled, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a Silpat mat. Arrange the cookie mounds on the baking sheet, leaving at least 2 inches between each mound. I typically bake about 8 cookies per sheet to allow for spreading.
Bake the cookies for about 11 to 13 minutes. For super soft cookies, stay closer to the 11-minute mark; for firmer cookies, let them go for the full 13. You'll know they’re ready when the edges are set, and the tops look just slightly undercooked, pale, and glossy in the center. Don’t overbake them, as they will continue to firm up as they cool!
Once they’re out of the oven, allow the cookies to cool on the baking sheet for around 10 minutes. This step is essential; it gives them a chance to set up nicely. I usually let them cool directly on the baking sheet and skip the rack.
Finally, serve and enjoy your delicious Loaded Oatmeal Chocolate Chip Cookies!
