Crunchy Coconut Oat Cookies
Serves
24
Total Time
35mins
Calories
244
These crunchy oat cookies are easy, quick and inexpensive to make; a perfect addition to school lunches!
- Granulated sugar
200 g (about 1 cup)
- Light brown sugar
200 g (about 1 cup)
- Salted butter
225 g (about 1 cup)
- Egg
2 (about 100 g)
- All purpose flour
230 g (about 1 ¾ cups)
- Baking powder
5 g (about 1 teaspoon)
- Baking soda
5 g (about 1 ⅛ teaspoons)
- Vanilla extract
1 teaspoon (about 5 ml)
- Unsweetened shredded coconut
200 g (about 2 ½ cups)
- Oats
300 g (about 2 cups)
- Pecan halves
100 g (about 66 ⅔)chopped
INGREDIENTS
- 1. Pre-heat oven - 175°C
- 2. Line 2 clean baking sheets with parchment paper
- 3. Add granulated sugar, light brown sugar and salted butter to a clean large mixing bowl
- 4. Cream until smooth
- 5. Add egg to the large mixing bowl
- 6. Beat until combined
- 7. Add all purpose flour, baking powder, baking soda and vanilla extract to a clean medium bowl
- 8. Whisk briefly until combined
- 9. Transfer dry ingredients to large mixing bowl
- 10. Mix until well combined
- 11. Add unsweetened shredded coconut, oats and pecan halves to a clean medium bowl
- 12. Transfer content of medium bowl to large mixing bowl
- 13. Mix until combined
- 14. Scoop content of large mixing bowl onto 2 baking sheets
- 15. Flatten gently
- 16. Bake until browned at edges - 15 min, 175°C
- 17. Transfer onto cooling rack
METHOD
Make this recipe in the Drop Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
