Rating: 4 stars
8 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0

"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

Marilyn McRae, Anniston, AL
Recipe by Cooking Light September 2008

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Recipe Summary

Yield:
2 dozen (serving size: 1 cookie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

99 calories; calories from fat 32%; fat 3.5g; saturated fat 2g; mono fat 0.7g; poly fat 0.2g; protein 1.4g; carbohydrates 16g; fiber 0.5g; cholesterol 14mg; iron 0.6mg; sodium 66mg; calcium 15mg.
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