Loaded with oats, chocolate chips, coconut, and nuts, these hearty cookies are crispy on the edges and soft in the center.
Servings: 18–20 cookies
Prep Time: 15 minutes
Air Fry Time: 8–10 minutes per batch
Ingredients
- 1 cup (225 g) unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 2 cups old-fashioned rolled oats
- 1 cup chocolate chips
- 1 cup shredded coconut
- 1 cup chopped pecans or walnuts
Instructions
Step 1: Prepare the Cookie Dough
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla.
- In a separate bowl, combine:
- Flour
- Baking soda
- Baking powder
- Salt
- Gradually add the dry ingredients to the wet mixture.
- Fold in:
- Oats
- Chocolate chips
- Coconut
- Chopped nuts
Step 2: Chill the Dough
- Refrigerate the dough for 30 minutes for thicker, chewier cookies.
Step 3: Air Fry the Cookies
- Preheat the air fryer to 160°C (320°F) for 3 minutes.
- Line the basket with parchment paper made for air fryers.
- Scoop 2 tablespoons of dough per cookie and slightly flatten.
Air Fry:
- 160°C (320°F) for 8–10 minutes
- Cook until the edges are golden and the centers are just set.
- Let cookies rest in the basket for 5 minutes before transferring.
Tips
- Cook in small batches—leave space between cookies because they spread.
- Do not place dough directly on the air fryer basket; it may stick or fall through.
- For extra chewy cookies, slightly underbake them and allow them to finish setting while cooling.
- You can freeze cookie dough balls for up to 3 months and air fry from frozen by adding 2–3 extra minutes.
Optional Add-ins:
- Peanut butter chips
- Raisins
- M&M candies
- Dark chocolate chunks
- Flaky sea salt on top before baking
