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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, Lake Ann, Michigan
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
- 1. 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.
- 2. Divide dough in half. Shape each into a disk. Cover and 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-lined baking sheets.
- 4. Bake 9-11 minutes or until edges are light brown. Remove from pans to wire racks to cool.
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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