Chocolate Coconut Oatmeal Cookies

recipe
"I don't do a lot of cooking, but I like baking and having healthful sweets on hand. A little coconut and dark chocolate make great additions to a cookie. I like to have one with coffee." —Marilyn McRae, Anniston, AL

Yield:

2 dozen (serving size: 1 cookie)

Recipe from

Cooking Light

Nutritional Information

Calories 99
Caloriesfromfat 32 %
Fat 3.5 g
Satfat 2 g
Monofat 0.7 g
Polyfat 0.2 g
Protein 1.4 g
Carbohydrate 16 g
Fiber 0.5 g
Cholesterol 14 mg
Iron 0.6 mg
Sodium 66 mg
Calcium 15 mg

Ingredients

4.5 ounces all-purpose flour (about 1 cup)
1 cup quick-cooking oats
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup packed brown sugar
6 tablespoons granulated sugar
1/4 cup butter, softened
1 large egg
3/4 teaspoon vanilla extract
1/4 cup flaked sweetened coconut
1/4 cup finely chopped dark chocolate
Cooking spray

Preparation

1. Preheat oven to 350°.

2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, oats, baking powder, baking soda, and salt; stir with a whisk.

3. Place sugars and butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add egg, beating well. Beat in vanilla. Add flour mixture to butter mixture; stir just until combined. Stir in coconut and chocolate.

4. Scrape dough onto a lightly floured surface, and divide into 24 portions. Roll each portion into a ball. Place 12 balls on each of 2 baking sheets coated with cooking spray; flatten slightly with the heel of your hand. Bake, 1 sheet at a time, at 350° for 15 minutes or until the tops are set and cookies are lightly browned on the bottoms. Remove cookies from pan; cool on wire racks.