Chocolate Oatmeal Stars Recipe

Publisher Photo

Chocolate Oatmeal Stars Recipe

Be the first to add a review
Publisher Photo
Fans of oatmeal cookies will love this variation that combines oats, chocolate and coconut. These star-shaped cookies "shine" wherever I take them!
MAKES:
36 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 10 min.
MAKES:
36 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 10 min.

Ingredients

  • 2/3 cup shortening
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 cup (6 ounces) semisweet chocolate chips, melted
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup quick-cooking oats
  • 1 cup sweetened shredded coconut, finely chopped
  • Colored sugar or nonpareils

Directions

In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and extracts. Stir in melted chocolate chips. Combine the flour, salt and baking soda; gradually add to the creamed mixture and mix well. Stir in oats and coconut. Cover and refrigerate for 2 hours or until easy to handle.
On a lightly floured surface, roll out to 1/8-in. thickness. Cut with a 3-in. star-shaped cookie cutter dipped in flour. Place 1 in. apart on ungreased baking sheets. Sprinkle with colored sugar or nonpareils.
Bake at 350° for 7-9 minutes or until firm. Remove to wire racks to cool. Yield: about 3 dozen.
Originally published as Chocolate Oatmeal Stars in Best of Country Cookies 1999, p50

Nutritional Facts

1 each: 113 calories, 6g fat (3g saturated fat), 6mg cholesterol, 92mg sodium, 14g carbohydrate (9g sugars, 1g fiber), 1g protein.

  • 2/3 cup shortening
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 cup (6 ounces) semisweet chocolate chips, melted
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup quick-cooking oats
  • 1 cup sweetened shredded coconut, finely chopped
  • Colored sugar or nonpareils
  1. In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and extracts. Stir in melted chocolate chips. Combine the flour, salt and baking soda; gradually add to the creamed mixture and mix well. Stir in oats and coconut. Cover and refrigerate for 2 hours or until easy to handle.
  2. On a lightly floured surface, roll out to 1/8-in. thickness. Cut with a 3-in. star-shaped cookie cutter dipped in flour. Place 1 in. apart on ungreased baking sheets. Sprinkle with colored sugar or nonpareils.
  3. Bake at 350° for 7-9 minutes or until firm. Remove to wire racks to cool. Yield: about 3 dozen.
Originally published as Chocolate Oatmeal Stars in Best of Country Cookies 1999, p50

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forChocolate Oatmeal Stars

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review