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?
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 1 cup (2 sticks) butter, softened to cool room temperature
- 2 teaspoons vanilla
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2½ 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