OATMEAL CHOCOLATE COCONUT CHEWY
A chewy oatmeal cookie with chocolate chips, shredded coconut, and chopped nuts. Great with or without nuts and coconut.
Provided by Woody Broadhurst
Categories Desserts Cookies Oatmeal Cookie Recipes
Yield 30
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the milk and vanilla. Combine the flour, baking soda and salt; stir into the sugar mixture until well blended. Stir in the oats, chocolate chips. walnuts and coconut until evenly distributed. Drop by rounded tablespoons onto ungreased cookie sheet.
- Bake 10 to 12 minutes in the preheated oven for a chewy cookie or 14 minutes for a firmer cookie.
- Cool for 1 minute on the cookie sheet and then remove to wire rack. Cool completely and then store in tightly sealed container.
Nutrition Facts : Calories 255.7 calories, Carbohydrate 32.4 g, Cholesterol 28.7 mg, Fat 13.7 g, Fiber 2.2 g, Protein 3.5 g, SaturatedFat 7 g, Sodium 140.9 mg, Sugar 19.6 g
NO-BAKE COCONUT OATMEAL CHOCOLATE BARS
Steps:
- Preparation: Line an 8x8 pan with a parchment sling. Set aside.
- In a medium saucepan, combine the butter, brown sugar and brown rice syrup. Heat over low-heat, until the butter has melted and the sugar has dissolved. Remove from heat and stir in vanilla extract and salt.
- Add the oats and coconut. Cook, stirring constantly, for 4 to 5 minutes. Evenly divide mixture in half and set aside.
- In a microwave-safe bowl, combine chocolate chips and almond butter (make sure that the almond butter the oil on top of the almond butter is drained and not stirred in). Heat on high in 30-second bursts, stirring in between each burst, until mixture is melted and fully combined.
- To assemble: Press one half oat mixture into bottom of prepared pan. Pour chocolate mixture over oats, press pecans into chocolate layer, then top with remaining oats.
- Refrigerate for at least 3-4 hours, or until set. Time will vary according to refrigerator setting and how full refrigerator is.
CHOCOLATE OATMEAL BARS
Steps:
- Preheat the oven to 325 degrees and line a 8×8-inch baking pan with aluminum foil and spray the foil with cooking spray ( overhangs the edges of the foil to lift the bars easier from the pan) .
- Combine flour, oats, 11/3 cups light brown sugar, baking powder and salt in a medium bowl, add 101/2 tablespoons melted butter and stir to combine.
- Press half of mixture firmly into the pan and bake about 8 minutes, cool it.
- To make the filling, melt the butter and chocolate chips together and stir until it's smooth.
- Whisk together flour, sugar and salt in a bowl.
- Whisk eggs into cooled chocolate mixture, then stir in flour mixture.
- Pour chocolate filling over cooled crust and top with remaining oatmeal mixture.
- Bake 35 to 40 minutes.
- Cool completely before serving
CHOCOLATE CHIP COCONUT NO-BAKE GRANOLA BARS
I was looking for a way to have healthier snacks on hand for my kids lunches and on the go snacking. This recipe can be modified to include fruit instead of the chocolate. The date paste helps hold it together nicely and dates are known as nature's candy. No refined sugar except for in the chocolate chips. You could include carob chips or whatever kind of chips your kids like. The dried fruit version is yummy as well!
Provided by Barbara Ortiz
Categories Appetizers and Snacks Snacks Granola Bar Recipes
Time 1h15m
Yield 25
Number Of Ingredients 12
Steps:
- Line a 9x13-inch baking dish with waxed paper so that the paper hangs over the edges of dish.
- Combine dates and water in a food processor or blender; process until a paste forms, adding more water if needed to thin it.
- Combine oats, coconut, chocolate chips, almonds, pumpkin seeds, sunflower seeds, and cinnamon in a large bowl. Add date paste, almond butter, applesauce, and vanilla extract; mix, using your hands, until wet ingredients are fully incorporated.
- Press mixture into the prepared baking dish. Cover with another piece of waxed paper and press down using a can or mini roller. Freeze for 1 hour.
- Remove dish from freezer and lift out of dish using the edges of the waxed paper. Cut into 25 squares.
Nutrition Facts : Calories 344.8 calories, Carbohydrate 33.5 g, Fat 23 g, Fiber 6.1 g, Protein 7.5 g, SaturatedFat 8.2 g, Sodium 51.4 mg, Sugar 18.7 g
OATMEAL CHOCOLATE CHIP COCONUT COOKIE BARS
Provided by Mel
Time 40m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Line a metal 9X13-inch pan with parchment and lightly grease with cooking spray (see note for other types of pans).
- Add the oats, flour, baking soda, and salt to a blender and pulse until coarsely blended. The texture of the oats should be finer than quick oats but not as fine as flour. Set aside.
- To a large bowl, add the melted butter, brown sugar, egg, egg yolk, and vanilla and stir with a wooden spoon or rubber spatula until the ingredients are well combined and the batter lightens a bit in color.
- Add the dry ingredients, coconut, and chocolate chips and mix.
- Press the batter evenly into the prepared pan. Bake for 20 minutes until set around the edges but still slightly soft in the center. It's ok if you need to add additional baking time, just keep an eye on the bars - they are better just slightly under baked.
Nutrition Facts : ServingSize 1 Bar, Calories 221 kcal, Carbohydrate 28 g, Protein 2 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 31 mg, Sodium 160 mg, Fiber 2 g, Sugar 17 g
OATMEAL COCONUT SQUARES WITH CHOCOLATE CHIPS
Categories Cookies Chocolate Dessert Bake Coconut Oat Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 16 bars
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Line a 9-inch square metal baking pan with a 12- to 14-inch-long sheet of foil, letting excess hang over sides, and butter foil in pan.
- Toss together oats, flour, brown sugar, chips, coconut, baking powder, and salt in a large bowl. Beat together butter, egg, and vanilla with a fork in another bowl, then stir into oat mixture until incorporated. Spoon batter into baking pan, patting evenly.
- Bake in middle of oven until set, about 25 minutes. Remove from pan by lifting ends of foil. Cool on a rack, then cut into 16 squares.
GRANDMA'S OATMEAL COCONUT SQUARES
Make and share this Grandma's Oatmeal Coconut Squares recipe from Food.com.
Provided by dandelionleaf
Categories Bar Cookie
Time 50m
Yield 16 squares, 16 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F. In a medium saucepan, melt butter, add brown sugar, and bring to a boil, stirring occasionally. Remove from heat and stir in vanilla. Add oatmeal and coconut, mix. Let mixture cool then mix in baking powder. Press into greased square baking pan. Bake 1/2 hour. Cut into squares while still hot.
Nutrition Facts : Calories 159.6, Fat 8.1, SaturatedFat 5.3, Cholesterol 15.2, Sodium 78.8, Carbohydrate 21.1, Fiber 1.5, Sugar 13.7, Protein 1.6
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- Preheat oven to 350º F. In a large bowl or mixer, beat together butter and brown sugar on medium speed until combined. Slowly beat in eggs, vanilla and milk until combined.
- In a medium bowl, stir together oats, flour, baking soda and salt. Slow mix the dry ingredients into bowl of wet ingredients. Batter will be thick, you may need to do last bit by hand.
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- Add 1 cup semi-sweet chocolate chips and 1 tbsp refined coconut oil to a microwave-safe bowl. Microwave in 30 second intervals, stirring in between, until chocolate is melted and smooth.
- Pour chocolate mixture into loaf pan over the peanut butter layer. Spread evenly with a spatula. Sprinkle with flaky sea salt (optional) and place in the refrigerator to set for 2-3 hours, then cut into bars. Makes 12 bars.
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