"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
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
How to Make It
Preheat oven to 350°.
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.
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.
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.
Yummy! I used chocolate chips since i like milk over chocolate, i used a silpat, no need for cooking spray. Next time i would skip the whole put on a lightly floured surface, you lose waay to much of the cookie dough that way. Just get a scooper, flour or wet your hands, plop one scoop in your palm, roll, place on silpat, repeat. And you can get way more than the 24 advertises as well, depends on your desired size of cookie! This is a keeper!
Spouse & I declare these the best ever. Fantastic recipe, but don't cook them 15 minutes! I took mine out at 11 minutes and they were perfect. I used a good quality very dark chocolate and egg substitute instead of eggs. Mine were not dry at all, perhaps because of the 11 minute cooking time.
These cookies were very brittle. I used dark chocolate chips rather than cut up chocolate. I really loved the idea of the combination but they were very dry. Perhaps I'll attempt them but cook them at less time. I was rather disappointed though with the initial run. My bad for not running a trial before bringing them to Christmas.
Just made these cookies and followed the recipe except that I used mini chocolate chips instead of the dark chocolate, and I used regular old fashioned oats instead of the quick cooking. Cookies came out perfect!! After they cooled, I wrapped them two at a time, back to back, in plastic wrap to store them. My two boys, ages 14 and 10 yrs, both loved them! Will definitely make again!
This cookie is wonderful right out of the oven and one day after if you like soft cookies - if you like your cookies harder wait the next day and it will be great or with a cup of tea/coffee. Made less than 2 doz if you used a mini cookie scooper.
The quote from the person who submitted it says it all when she states that its "good with a cup of coffee"... its a lower fat, healthier cookie, it will not be as moist as a normal cookie because its not loaded with butter and eggs. I even went a step further and used 1/4 cup of egg substitute instead of an egg, reduced the butter by a tbs and reduced the chocolate and coconut by 1/2tbs each to lower the fat. I also added 2 tbs of walnuts to one batch and that added a nice little crunch to them (raised the fat, but a much better fat!)... next time I might roast the walnuts first to bring out the flavor. Overall, I was VERY happy with it. I have been experimenting with cookie recipes, trying to lower the fat for years and I will honestly admit that this is the best one I have found. Its more sophisticated than the standard chocolate chip cookie. Delightful. For about four days straight my husband and I each enjoyed two cookies and a glass of fat free milk after the kids were in bed!
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