We are big fans of cookies, especially crispy flat ones. Here is a wonderful recipe for Chocolate Oatmeal Coconut Cookies adapted from Maida Heatter’s Cookies that we would love to share with you.
- 6 oz 60% or more Dark Chocolate chopped
- 1 cup sifted all purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 4 oz unsalted butter room temperature
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional)
- 1 cup granulated sugar
- 1 egg
- 1 cup of old-fashioned or quick cooking oatmeal (not instant)
- 3 1/2 oz shredded coconut
Preheat oven to 350F. Line cookie sheets with parchment paper. Place chocolate in microwaveable bowl and melt in 30 second increments, mixing in between, until almost fully melted. Set aside to cool.
Sift together dry ingredients– flour, baking soda, salt – in a separate bowl and set aside.
In another bowl, cream butter with electric mixer, then add vanilla and sugar until blended. Add egg and melted chocolate and beat together. Add dry ingredients on low speed just until incorporated. Finally, mix in oatmeal and coconut.
Scoop out about 1 tbs of dough at a time, roll into balls and press down to about 1/2 inch thick. Have the cookie dough about 2 1/2 inches apart on the cookie sheet.
Bake for 15 minutes until brown. Cookies will be crusty on top, a bit soft in the middle. Remove cookies from oven and place on racks to cool.
Makes about 2 dozen.
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