(Recipe from: Cooking Light September 2008)
- 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
- Cooking spray
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.
Verdict: I would make these cookies again. I liked the texture of them. The chopped chocolate and coconut probably helped out. They have chewy centers and are crunchy on the outside.