We love cookies at my house. But we love them more when they're unusual. I can easily see these becoming a favorite. Not that they beat whole wheat peanut butter oatmeal chocolate chip, but they're just such a different taste. They're kinda like a macaroon without the chocolate on the bottom.
They're crisp, golden brown and still chewy. I'm pretty sure that's all the coconut making them moist. If you really need a chocolate fix, you could add half a cup of chocolate chips. While working on these, I almost threw in some chopped up caramels. However, I thought they'd end up too sweet. I love the oatmeal in them too. Let's face it I love just about everything with oatmeal in it. :)
Coconut Oatmeal Cookies
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/3 cup butter or shortening
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 egg
1 teaspoon vanilla
1/2 cup oats
1 cup sweetened shredded coconut
Mix flour, baking powder, salt and baking soda in a medium bowl and set aside. Cream butter/shortening with sugars until light and fluffy. Add egg and vanilla and beat well. Add flour, oats, coconut and mix thoroughly. Scoop with a tablespoon sized cookie scoop onto ungreased cookie sheets. Bake at 375 degrees for 10-12 minutes.
This recipe makes about 30 cookies if you use tablespoon sized cookie scoop.
Susie Savors: Crisp and tangy these are a great treat. They're healthy as far as regular cookies go, they do have oats with fiber and they help to control blood sugar. With the added benefits from coconut, these are a guilt free pick me up. The sweet is paired with the nutty coconut and complemented by the texture of the oats. A mouthful of intrigue that will keep you sneaking just one more. You won't be the only one.
No comments:
Post a Comment