SOFT OATMEAL COCONUT CHOCOLATE CHIP COOKIES
These cookies are soft and chewy and didn't last a day after making them! Once I thought I HATED coconut, but these made me realize I just didn't like overly sweet coconut. These are fabulous! Made with whole wheat flour and oatmeal, it's a better alternative to the traditional cookie.
Provided by jlynn79
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 25m
Yield 45
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat brown sugar, vegetable oil butter spread, and egg with an electric mixer in a bowl until smooth. Stir in vanilla extract, baking soda, and salt. Add coconut, flour, and oats; stir until just moistened. Fold in chocolate chips, almonds, and yogurt.
- Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets.
- Bake in the preheated oven until golden brown, 9 to 11 minutes.
Nutrition Facts : Calories 135.4 calories, Carbohydrate 15.3 g, Cholesterol 4.5 mg, Fat 8.2 g, Fiber 1.6 g, Protein 1.9 g, SaturatedFat 3.8 g, Sodium 97.5 mg, Sugar 7.6 g
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
OATMEAL COCONUT CHOCOLATE CHIP COOKIES
Make and share this Oatmeal Coconut Chocolate Chip Cookies recipe from Food.com.
Provided by KisaJ
Categories Drop Cookies
Time 34m
Yield 48 cookies, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325F.
- Beat butter and sugars together at High speed until fluffy.
- Add eggs and beat on medium speed until blended.
- Beat in vanilla, baking soda and salt until mixed in fully.
- Add flour and mix at low speed until blended.
- Stir in oats, coconut and chocolate using spoon.
- Arrange in mounds on baking sheets. Pat down if desired.
- Cook 12-14 minutes.
- Cool one minute before transferring to cooling rack.
OATMEAL CHOCOLATE CHIP COOKIES
Make and share this Oatmeal Chocolate Chip Cookies recipe from Food.com.
Provided by Kathleen Constance
Categories Drop Cookies
Time 30m
Yield 48 cookies
Number Of Ingredients 12
Steps:
- Cream together the butter and sugars; add the egg and vanilla and mix well.
- In a separate bowl, sift together the flour, salt, baking soda, and baking powder.
- Mix in the oats, coconut, and chocolate chips.
- Add dry mixture gradually to the wet mixture, mixing after each addition.
- Drop batter by spoonfuls onto lightly greased cookie sheets (I use non-stick sheets--don't need to grease them).
- Bake at 325° for 15 minutes or until lightly browned.
Nutrition Facts : Calories 100.2, Fat 6, SaturatedFat 3.9, Cholesterol 14.6, Sodium 75.5, Carbohydrate 11.2, Fiber 0.8, Sugar 6.3, Protein 1.2
COCONUT OATMEAL CHOCOLATE CHIP COOKIES
Crunchy Coconut Oatmeal Chocolate Chip Cookies made with oatmeal, chocolate chips and coconut flakes. These healthy chocolate chip cookie alternatives are so tasty, you may never go back to your classic cookie recipe!
Provided by Krista
Categories Dessert
Time 25m
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- In a large bowl, mix regular oats, all-purpose flour, baking soda, baking powder, cinnamon, and a pinch of salt. Mix to combine.
- In a stand mixer, combine unsalted softened butter with brown sugar. Mix until creamy. Next add the egg.
- Slowly add in the dry flour/oats mixture until just combined and gently fold in semi-sweet chocolate chips and unsweetened coconut flakes.
- Scoop 1 tablespoon of the cookie batter on baking sheet and place 2 " apart.
- Bake for 10 minutes. Serve! {should make 2 1/2 dozen}
CHOCOLATE CHUNK OATMEAL COCONUT COOKIES
Steps:
- Preheat oven to 375°F.
- Beat together butter and sugars in a bowl with an electric mixer at high speed until fluffy. Add eggs and beat until just blended, then beat in vanilla, baking soda, and salt. Add flour and mix at low speed until just blended. Stir in oats, coconut, chocolate, and almonds.
- Arrange 1/4-cup mounds of cookie dough about 3 inches apart on 2 lightly buttered large baking sheets (about 8 cookies per sheet), then gently pat down each mound to about 1/2 inch thick. Bake in upper and lower thirds of oven, switching position and rotating pans halfway through baking, until golden, 15 to 18 minutes total.
- Cool cookies on sheets 1 minute, then transfer with a spatula to racks to cool completely. Make more cookies in same manner.
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- Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, oats, baking powder, baking soda, and salt; stir with a whisk.
- Place sugars and butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add egg, beating well. Beat in vanilla. Add flour mixture to butter mixture; stir just until combined. Stir in coconut and chocolate.
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