1-First, preheat your oven to 350 degrees F and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking. This simple step ensures even baking and easy cleanup. While the oven heats up, gather all your measured ingredients to keep things organized.

2-Next, in a bowl, whisk together 1 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1/2 teaspoon salt until well combined. Set this dry mixture aside as your base. In another bowl, cream together 1/2 cup granulated sugar, 1/2 cup brown sugar, and 1/2 cup unsalted butter at room temperature using a mixer until it’s light and fluffy.

3-Then, add 1 large egg and 2 teaspoons vanilla extract to the creamed mixture, beating until everything is fully combined for a smooth wet base. Now, gently fold the dry ingredients into the wet mixture, stirring just until combined to avoid overmixing, which can make the cookies tough.

4-After that, stir in 1 cup old fashioned oats, 1 cup shredded sweetened coconut, and 1 cup semi-sweet chocolate chips to add texture and flavor. Once mixed, form the dough into balls about one tablespoon each and place them on your prepared baking sheet, spacing them about 2 inches apart.

5-Finally, bake the cookies for 8 to 10 minutes or until the tops are slightly golden but still soft. Let them rest on the baking sheet for 2 minutes before transferring to a wire rack to cool completely. For more baking inspiration, try our blueberry banana muffins recipe, which pairs well with this one for a fun variety.