Oatmeal Cinnamon Coconut Chocolate Chip Cookies Food

THE BEST CINNAMON OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350F
• Mix wet ingredients: In a large mixing bowl, whisk together coconut oil, vanilla, peanut butter, coconut sugar, and egg together.
• Add dry ingredients: In the same bowl as the wet ingredients, add the oat flour, quick oats, baking soda, and pinch of salt. Mix together. Then fold in the chocolate chips.
• Scoop cookies: Use a cookie scooper or 1 1/2 tablespoons of cookie dough and place 3 inches apart on a sheet pan lined with parchment paper.
• Bake: Then bake for 8 minutes, let cool for 5-10 minutes before enjoying!

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.

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.

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.

OATMEAL CINNAMON COCONUT CHOCOLATE CHIP COOKIES

Steps:

• Set oven to 350°.
• Line a cookie sheet with foil and lightly spray with non-stick cooking spray.
• In a large bowl cream the butter with sugars until fluffy.
• Add in the vanilla and eggs; beat well.
• In another bowl, blend together the flour, baking soda, cinnamon, salt and oats; mix well to combine.
• Add the flour mixture to the creamed mixture along with the chocolate chips and coconut; mix well to combine.
• Drop dough by heaping tablespoonfuls onto prepared baking sheet.
• Bake for 8-10 minutes (longer for a crispier cookie).
• Remove to a rack to cool.

OATMEAL COCONUT AND CINNAMON CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F. Line baking sheet with parchment paper and set aside.
• In large bowl, beat together butter, sugars, eggs, and vanilla until light and fluffy.
• In medium bowl, combine baking soda, baking powder, salt, and flour and mix well. Add to wet ingredients and mix until combined. Fold in coconut, cinnamon chips, and oats with wooden spoon.
• Drop tablespoonfuls onto prepared baking sheet.
• Bake in preheated oven 9-11 minutes, until edges of cookies are slightly browned. They will probably not feel/look done in the middle.
• Let cool for 10 minutes on baking sheet, then transfer to cooling rack to cool completely.
• Serve with big glass of cold milk and enjoy!