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Chocolate Coconut Oaties

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
  • Total Time
    Prep: 30 min. + chilling Bake: 10 min./batch
  • Makes
    about 4-1/2 dozen

Ingredients

  • 1-1/4 cups butter, softened
  • 1 cup packed brown sugar
  • 1 large egg, room temperature
  • 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, 5-7 minutes. 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. Cover and 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-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 freezer container; freeze. To use, thaw dough in refrigerator until soft enough to roll. Bake as directed.
Nutrition Facts
1 cookie: 106 calories, 6g fat (4g saturated fat), 15mg cholesterol, 85mg sodium, 12g carbohydrate (7g sugars, 1g fiber), 1g protein.
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