Crunchy Coconut Oat Cookies

by

Drop

POSTED November 4, 2014 (LAST UPDATED October 14, 2020)

Serves

24

Total Time

35mins

Calories

244

These crunchy oat cookies are easy, quick and inexpensive to make; a perfect addition to school lunches!

recipe-image

    INGREDIENTS


  • Granulated sugar icon
    Granulated sugar

    200 g (about 1 cup)

  • Light brown sugar icon
    Light brown sugar

    200 g (about 1 cups)

  • Salted butter icon
    Salted butter

    225 g (about 1 cup)

  • Egg icon
    Egg

    2 (about 100 g)

  • All purpose flour icon
    All purpose flour

    230 g (about 1 ¾ cups)

  • Baking powder icon
    Baking powder

    5 g (about 1 teaspoon)

  • Baking soda icon
    Baking soda

    5 g (about 1 ⅛ teaspoons)

  • Vanilla extract icon
    Vanilla extract

    1 teaspoon (about 4 g)

  • Unsweetened shredded coconut icon
    Unsweetened shredded coconut

    200 g (about 2 ½ cups)

  • Oats icon
    Oats

    300 g (about 2 cups)

  • Pecan halves icon
    Pecan halves

    100 g (about 1 cup)chopped

    METHOD


  • 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

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