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boy meets world
5 from 4 votes

Boy Meets World Cookies

These oatmeal chocolate chunk cookies are inspired by my chance meeting with Betsy Randle, Mrs. Matthews in the classic TV show, Boy Meets World!  Betsy plays the perfect mom on television, so what better way to celebrate Betsy and the show than with oatmeal chocolate chunk cookies, the perfect, made-by-mom, after school snack.
Prep Time15 mins
Cook Time9 mins
Refrigerate Time:30 mins
Total Time54 mins
Servings: 18
Print Recipe


For the wet ingredients:

  • 1 cup butter, softened
  • 1 cup brown sugar
  • ¾ cup sugar
  • 2 eggs
  • 2 tsp vanilla

For the dry ingredients:

  • 1 ½  cup all purpose flour
  • 1 cup almond flour
  • 1 ½ cup oats
  • ¾ cup desiccated coconut, shredded and unsweetened
  • ½ tsp salt
  • ½ tsp baking soda
  • 8 oz milk chocolate, chopped
  • 3/4 cup semisweet chocolate chips, use mini chocolate chips if you can find them
  • ¾ cup butterscotch chips, optional


Make the dough

  • In a large mixing bowl, add the butter, brown sugar, and white sugar. With a stand or handheld mixer (or your hands and a spatula), mix everything together until light and fluffy.
  • Now add the eggs and vanilla extract, and beat on medium speed (or pretty fast with your hands!) for 2 minutes, until the mixture is light and very fluffy.

Add the flours, baking soda, and salt

  • Now add the almond flour, all-purpose flour, baking soda, and salt, and mix everything again on medium-low speed.

Add the shredded coconut, oats, and chocolate

  • Once the flours, baking soda, and salt are about ¾ of the way incorporated into the dough, stop mixing, and add the shredded coconut, oats, chocolate chunks, and chocolate chips. Mix again until everything just comes together, taking care not to over mix!

Make the dough balls

  • Now roll the dough into 1 ½ inch round balls. (You will get about 18-20 cookies with this size.)

Refrigerate the dough balls

  • Place the dough balls on a plate (I divide them between two plates), and refrigerate for at least a half hour, or up to three days. (You can also freeze the dough balls for up to three months.)

Bake the cookies

  • Preheat the oven to 375 degrees.
  • Bake six cookies at a time on a standard sized baking sheet. These cookies don’t spread a whole lot, so I recommend flattening each dough ball a bit with your hand before baking.
  • Bake at 375 degrees for 9-11 minutes, until the cookies are golden brown on the edges and still slightly under cooked in the center.
  • Let the cookies cool on the baking sheet for five minutes. The center will continue to bake/set during this time, so don’t skip this step!

Serve and enjoy!

  • Carefully remove each cookie from the baking sheet and enjoy!


Use desiccated, unsweetened shredded coconut!
Desiccated coconut is coconut that has been shredded and dried.
If you can't find it desiccated coconut, you can substitute regular shredded or flaked coconut, but I’ve made these cookies with both types of coconut, and you can’t beat the texture that desiccated coconut brings.