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Chocolate Coconut Oatmeal Cookies

Yield 2 dozen (serving size: 1 cookie)
"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

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

Nutrition 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

How to Make It

  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.