Chocolate Coconut Oaties Recipe

Chocolate Coconut Oaties Recipe
Chocolate Coconut Oaties Recipe photo by Taste of Home
Publisher Photo

Chocolate Coconut Oaties Recipe

Be the first to add a review
Publisher Photo
There are those nights when you just need a sweet treat. I hit the pantry and improvised this recipe on the fly. The secret is the mini chocolate chips—you get a little melty goodness in every single bite.—Emily Tyra, Milwaukee, Wisconsin
MAKES:
54 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min./batch
MAKES:
54 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min./batch

Ingredients

  • 1-1/4 cups butter, softened
  • 1 cup packed brown sugar
  • 1 large egg
  • 2 cups all-purpose flour
  • 2 cups quick-cooking oats
  • 1 teaspoon salt
  • 1 cup miniature semisweet chocolate chips
  • 1 cup sweetened shredded coconut

Directions

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg. In another bowl, whisk flour, oats and salt; gradually beat into creamed mixture. Stir in chocolate chips and coconut.
Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or until firm enough to roll.
Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-1/4-in. square cookie cutter. Place 1 in. apart on parchment paper-lined baking sheets.
Bake 9-11 minutes or until edges are light brown. Remove from pans to wire racks to cool.
Freeze option: Transfer wrapped disks to a resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator until soft enough to roll. Bake as directed. Yield: about 4-1/2 dozen.
Originally published as Chocolate Coconut Oaties in Cookies & Candies Bookazine 2016

  • 1-1/4 cups butter, softened
  • 1 cup packed brown sugar
  • 1 large egg
  • 2 cups all-purpose flour
  • 2 cups quick-cooking oats
  • 1 teaspoon salt
  • 1 cup miniature semisweet chocolate chips
  • 1 cup sweetened shredded coconut
  1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg. In another bowl, whisk flour, oats and salt; gradually beat into creamed mixture. Stir in chocolate chips and coconut.
  2. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or until firm enough to roll.
  3. Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-1/4-in. square cookie cutter. Place 1 in. apart on parchment paper-lined baking sheets.
  4. Bake 9-11 minutes or until edges are light brown. Remove from pans to wire racks to cool.
  5. Freeze option: Transfer wrapped disks to a resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator until soft enough to roll. Bake as directed. Yield: about 4-1/2 dozen.
Originally published as Chocolate Coconut Oaties in Cookies & Candies Bookazine 2016

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 Coconut Oaties

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