Now that January’s over, can I stop posting healthy recipes and get back to cookies and cakes again? I’m kidding of course. I’m not trying to sabotage anyone’s weight loss efforts, but I am a firm believer in moderation. A cookie here, a piece of celery there, all lead to a perfectly balanced diet, right?
So speaking of cookies, say hello to these oatmeal coconut chewies. Now, if you’re a coconut hater, don’t run away. You can’t taste the coconut, I promise! It just adds to the chewiness of the cookie. Combined with the quick oats, makes these cookies chewy, soft and buttery. What more could you want in a cookie?
Oatmeal Coconut Chewies
Yields: 3 dozen cookies
1 cup granulated sugar
1 cup brown sugar
1 cup (2 sticks) butter, softened to cool room temperature
2 teaspoons vanilla
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 1/2 cups flour
1 cup shredded, sweetened coconut
1 cup quick oats
Preheat the oven to 350 degrees. In a large bowl cream together the sugar, eggs, butter and vanilla until light and fluffy. Add the dry ingredients and mix until combined. Drop by tablespoonfuls onto a greased or lined (silpat or parchment) baking sheet.
Bake at 350 degrees for 9-11 minutes, until the cookies are set but not overly browned (bake a few minutes longer for a crisper version).
Source: Mel’s Kitchen Cafe