Chocolate Coconut Oatmeal Cookies Food

SOFT OATMEAL COCONUT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat brown sugar, vegetable oil butter spread, and egg with an electric mixer in a bowl until smooth. Stir in vanilla extract, baking soda, and salt. Add coconut, flour, and oats; stir until just moistened. Fold in chocolate chips, almonds, and yogurt.
• Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets.
• Bake in the preheated oven until golden brown, 9 to 11 minutes.

CHOCOLATE DROPS (COCONUT & OATMEAL NO BAKE)

Steps:

• Heat sugar, milk, vanilla, cocoa and butter to boil.
• Boil for 3 minutes only (use a timer).
• Take pot off stove.
• Mix in remaining ingredients.
• Drop by spoonful onto ungreased waxed paper.
• Let cool before eating.
• Makes 4 dozen.

OATMEAL CHOCOLATE COCONUT CHEWY

Steps:

• 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.

CHOCOLATE CHUNK OATMEAL COCONUT COOKIES

Steps:

• Preheat oven to 375°F.
• Beat together butter and sugars in a bowl with an electric mixer at high speed until fluffy. Add eggs and beat until just blended, then beat in vanilla, baking soda, and salt. Add flour and mix at low speed until just blended. Stir in oats, coconut, chocolate, and almonds.
• Arrange 1/4-cup mounds of cookie dough about 3 inches apart on 2 lightly buttered large baking sheets (about 8 cookies per sheet), then gently pat down each mound to about 1/2 inch thick. Bake in upper and lower thirds of oven, switching position and rotating pans halfway through baking, until golden, 15 to 18 minutes total.
• Cool cookies on sheets 1 minute, then transfer with a spatula to racks to cool completely. Make more cookies in same manner.

CHOCOLATE COCONUT OATMEAL COOKIES RECIPE

Steps:

• Preheat oven to 350°.
• In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla.
• In a separate bowl combine flour, baking soda and salt. Add to creamed mixture and mix well.
• Beat in oats and coconut and then roll into 1 inch balls.
• Place on ungreased cookie sheet and flatten slightly.
• Bake for 10-11 minutes or until golden brown.
• While cookies are baking, break Hershey's bar into 12 pieces. Once cookies are out, press a chocolate piece into the center of each cookie. Let cool. ENJOY!

CHOCOLATE OATMEAL COCONUT COOKIES

Steps:

• Preheat oven to 325 degrees and line baking sheets with parchment paper.
• In a mixer, cream together shortening and sugar. Add in egg and vanilla. Mix in chocolate.
• Sift flour, baking powder, baking soda and salt into wet ingredients.
• Mix to combine.
• Fold in oats and coconut.
• Drop with a cookie scoop into rounded spoonfuls onto cookie sheet. With the backside of a press cookies down in a crisscross manner.
• Bake for 12 minutes. Leave on cookie sheet for a couple of minutes before moving them to a cooking rack.
• Store in an airtight container.

COCONUT OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°.
• In a large bowl, mix regular oats, all-purpose flour, baking soda, baking powder, cinnamon, and a pinch of salt. Mix to combine.
• In a stand mixer, combine unsalted softened butter with brown sugar. Mix until creamy. Next add the egg.
• Slowly add in the dry flour/oats mixture until just combined and gently fold in semi-sweet chocolate chips and unsweetened coconut flakes.
• Scoop 1 tablespoon of the cookie batter on baking sheet and place 2 " apart.
• Bake for 10 minutes. Serve! {should make 2 1/2 dozen}

OATMEAL COCONUT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 325F.
• Beat butter and sugars together at High speed until fluffy.
• Add eggs and beat on medium speed until blended.
• Beat in vanilla, baking soda and salt until mixed in fully.
• Add flour and mix at low speed until blended.
• Stir in oats, coconut and chocolate using spoon.
• Arrange in mounds on baking sheets. Pat down if desired.
• Cook 12-14 minutes.
• Cool one minute before transferring to cooling rack.

CHOCOLATE OATMEAL COCONUT COOKIES

Steps:

• Preheat the oven to 350F.
• In a mixer, beat together the butter and the sugars until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla, salt, and baking soda. Add in the flour and beat just until combined. Add in the oats, coconut and chocolate chips. Beat until combined.
• Place 1/4-cup scoops of the dough on a greased cookie sheet, at least 3 inches apart. Pat down to circles 1/2-inch high.
• Bake in the preheated oven for about 15 minutes, rotating cookie sheet halfway through the baking time. Cool on cooling racks.

CHOCOLATE COCONUT OATMEAL BREAKFAST COOKIES

Steps:

• Cream butter and peanut butter. Add in sugar and beat for 5 minutes. Add in egg, water and vanilla, cream until well combined. Stir in flour, baking soda and salt. Mix in oats, chopped nuts and coconut. Fold in chocolate chips.
• Drop by heaping tablespoon (I use a medium cookie scoop) about 3 inches apart on ungreased baking sheet. Bake in a preheated 375 degree oven for 10-12 minutes. Let cool on baking sheet for 5 minutes then remove to racks to cool completely. These freeze well.

WHITE CHOCOLATE OATMEAL COCONUT COOKIES

Steps:

• Pre-heat oven to 350 degrees and line large baking sheet with parchment paper.
• Add 1 cup of oats to a Vitamix, food processor, or blender and pulse until ground into a flour.
• Add oats, oat flour, baking soda, cinnamon, coconut, and salt to a large bowl and mix.
• In a small bowl, add eggs, coconut oil, vanilla extract, and honey and whisk.
• Add wet ingredients to dry and mix until well combined.
• Fold in chocolate chips and walnuts into a dough.
• Spoon 2 inch balls and add to the baking sheet and flatten (if desired).
• OPTIONAL Sprinkle additional coconut onto cookies.
• Bake for 15-18 minutes or until the cookies have set and start to brown underneath.
• Remove from baking sheet to cool. Store in an airtight container for up to 1 week or freeze for up to 3 month.

OATMEAL COCONUT ALMOND CHOCOLATE CHUNK COOKIES

Steps:

• Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking soda and salt for 20 seconds, set aside.
• In the bowl of an electric stand mixer, fitted with the paddle attachment, cream together butter, brown sugar and granulated sugar until well blended (not pale and fluffy, just until creamy).
• Mix in eggs one at a time. Stir in milk, vanilla and coconut extract. Blend in dry ingredients then blend in oats.
• Mix in chocolate chunks, coconut and almonds (chocolate dust from chopping included, don't waste chocolate. Also, if you want some chocolate chunks to show through, set aside about 1/4 of them to press into tops of cookies after shaping into balls).
• Shape dough into medium size balls (I did 50 grams each or a little over 3 Tbsp) and transfer to parchment paper or Silpat lined baking sheets, spacing each 2-inches apart.
• Bake in preheated oven 11 - 13 minutes. Allow to cool on baking sheet several minutes, then transfer to a wire rack to cool. Store in an airtight container at room temperature.

CHEWY CHOCOLATE CHUNK COCONUT OATMEAL COOKIES {MADE WITH COCONUT OIL}

Steps:

• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
• In large bowl whisk together flour, oats, baking soda, and salt; set aside.
• In a large bowl, mix together melted coconut oil and brown sugar until smooth. Add in egg, egg yolk, and vanilla; mix again until smooth and well combined.
• Add in flour and oat mixture to the wet ingredients; mixing until well combined. Fold in shredded coconut and chocolate chunks. Let dough sit for 5 minutes before baking.
• Drop dough with cookie scoop or by large rounded tablespoons onto prepared cookie sheet. Bake 9-12 minutes or until edges just begin to turn a golden brown. Do not over bake; we don't want crispy cookies! Remove from oven and let cool for 5 minutes on baking sheet, then transfer to wire rack to finish cooling. Sprinkle with sea salt if desired. Makes about 20 cookies.

VEGAN DOUBLE CHOCOLATE COCONUT OATMEAL COOKIES

Steps:

• Preheat the oven to 170c. Line two baking trays with greaseproof paper or reusable silicone mats.
• In small bowl, combine the ground psyllium husks with the water and whisk well. Set aside to thicken.
• In the bowl of a stand mixer add the sugars and vanilla bean paste.
• In a small saucepan, add the coconut oil and vegan margarine. Place over low heat until fully melted. Once melted, whisk in the cocoa powder, coconut milk powder and espresso powder until smooth.
• With the stand mixer on low speed, pour the oil and cocoa powder (etc) mixture over the sugar mixture. Once all the oil mixture is added and incorporated, increase the mixer speed to medium/low and add the soy milk 1 tbsp at a time. The mixture should come together into a smooth, glossy paste. Stop the mixer once you reach this stage.
• In a separate bowl, combine the flour, rolled oats, bicarbonate of soda, baking powder, fine sea salt and desiccated coconut. Whisk well to combine.
• With the mixer on low speed, add the flour mixture. Beat until just combined (do not overwork). Stop the mixer and add the chocolate chips. Beat briefly until the chips are fully incorporated.
• Using a cookie scoop, portion out the dough into balls. The size of balls will depend on your scoop but I get between 12 and 16 cookies from this recipe. Arrange the balls of dough on the baking sheets with a good few cm between each ball to allow for some spreading. Top each cookie with a tiny sprinkle of the flaky sea salt and place in the preheated oven for 12 minutes.
• After 12 minutes is up, remove the cookies from the oven and carefully transfer the baking parchment/silicone mat to a wire cooling rack. Allow to cool for at least 15 minutes before serving.

CHEWY OATMEAL COOKIES WITH COCONUT

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda, baking powder and salt; gradually add to the creamed mixture and mix well. Stir in remaining ingredients. , Drop by level tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

LOADED OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the egg, butter, sugars, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
• Stop, scrape down the sides of the bowl, and add the oats, flour, coconut, walnuts, baking soda, salt to taste, and beat on low speed until just combined, about 1 minute.
• Stop, scrape down the sides of the bowl, and add the chocolate chips, and beat on low speed until just combined, about 30 seconds.
• Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 12 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip - Strategically place a few chocolate chips on top of each mound of dough by taking chips from the underside and adding them on top.
• Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
• Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 11 t0 13 minutes (for super soft cookies, longer for more well-done cookies), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don't overbake. Cookies firm up as they cool.
• Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack.

COCONUT OATMEAL COOKIES

Steps:

• Cream shortening, sugars, eggs, vanilla, baking powder, baking soda and salt.
• Add flour, coconut and oatmeal, and stir with a wooden spoon to combine.
• Bake for 15 minutes at 375°.

CHOCOLATE CHIP COCONUT OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees.
• Then, line baking sheets with parchment paper and then set them aside.
• Next, in a large bowl, cream together the butter, shortening, both brown and white sugars, eggs, and vanilla and coconut extracts, until smooth and creamy.
• Then, add in the dry pudding mix and then stir again to combine well.
• In a separate small bowl, whisk together the flour, baking soda, and salt until well mixed.
• Proceed to add the flour mixture to the butter mixture and stir well to fully combine.
• Lastly, stir in the oats, shredded coconut, and chocolate chips until well incorporated.
• Scoop the dough by the rounded tablespoon-sized balls and place them onto the prepared parchment-lined baking sheets.
• For added deliciousness, add another 3-5 chocolate chips on top of each dough ball, if desired.
• Bake in the oven for 9-11 minutes until light and golden. Be careful to not overbake the cookies.
• Let the cookies cool for a few minutes, service slightly warm and enjoy!

OATMEAL COCONUT CHOCOLATE COOKIES

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone liner and set aside.
• In a large mixing bowl, beat together the coconut oil and both sugars until a creamy.
• Add the eggs and vanilla extract. Incorporate into the sugar mixture.
• Add the flour, baking soda, and cinnamon; mix well.
• Add in the oats, coconut, and chocolate chips; fold into the mixture.
• Using a two-tablespoon sized cookie/ice cream scoop, drop the batter on a lined cookie sheet leaving space for expansion while baking. (I placed four rows of three on a large baking sheet.)
• Once the dough is in place, slightly flatten with the palm of your hand. At this point, you can add 4 or 5 extra chocolate chips on top of each cookie before baking. This is completely optional.
• Bake for 10 minutes.
• Remove from the oven and allow to cool for two minutes before transferring to a cooling rack.