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 TimePrep: 30 min. + chilling Bake: 10 min./batch
Makesabout 4-1/2 dozen
- 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
- 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. 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.
Nutrition Facts1 cookie: 106 calories, 6g fat (4g saturated fat), 15mg cholesterol, 85mg sodium, 12g carbohydrate (7g sugars, 1g fiber), 1g protein.
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Originally published as Chocolate Coconut Oaties in Ultimate Cookie Swap 2016 Bookazine