Oatmeal Chocolate Coconut Chewy
You can never have too many hor d'oeuvre recipes, so give Oatmeal Chocolate Coconut Chewy a try. This recipe serves 60. For 13 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 2g of protein, 6g of fat, and a total of 122 calories. 2148 people found this recipe to be flavorful and satisfying. It is brought to you by Allrecipes. From preparation to the plate, this recipe takes about 45 minutes. If you have vanillan extract, coconut, eggs, and a few other ingredients on hand, you can make it. With a spoonacular score of 13%, this dish is not so amazing. Try Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies, Gluten-Free Chewy Chocolate Chip Coconut Oatmeal Pecan, and Chewy Oatmeal Cookies With Coconut for similar recipes.
Servings: 60
Ingredients:
1 teaspoon baking soda
1 1/4 cups packed brown sugar
1 cup butter, softened
1 cup shredded coconut
2 eggs
1 3/4 cups all-purpose flour
2 tablespoons milk
3 cups rolled oats
2 cups semisweet chocolate chips
2 teaspoons vanilla extract
1/2 cup white sugar
Equipment:
oven
bowl
baking sheet
wire rack
Cooking instruction summary:
Preheat oven to 375 degrees F (190 degrees C). In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the milk and vanilla. Combine the flour, baking soda and salt; stir into the sugar mixture until well blended. Stir in the oats, chocolate chips. walnuts and coconut until evenly distributed. Drop by rounded tablespoons onto ungreased cookie sheet. Bake 10 to 12 minutes in the preheated oven for a chewy cookie or 14 minutes for a firmer cookie. Cool for 1 minute on the cookie sheet and then remove to wire rack. Cool completely and then store in tightly sealed container. Kitchen-Friendly View
Step by step:
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the milk and vanilla.
3. Combine the flour, baking soda and salt; stir into the sugar mixture until well blended. Stir in the oats, chocolate chips. walnuts and coconut until evenly distributed. Drop by rounded tablespoons onto ungreased cookie sheet.
4. Bake 10 to 12 minutes in the preheated oven for a chewy cookie or 14 minutes for a firmer cookie.
5. Cool for 1 minute on the cookie sheet and then remove to wire rack. Cool completely and then store in tightly sealed container.
Nutrition Information:
covered percent of daily need
