Description
Thin Crispy Oatmeal Cookies with Toasted Coconut and Chocolate Drizzle are a delightful treat that perfectly merges crispy edges with a chewy center. These cookies are quick to make, ready in just 17 minutes, and can be enjoyed as a snack or dessert. The addition of lightly toasted coconut adds a nutty flavor that pairs beautifully with a rich chocolate drizzle, creating an irresistible experience for your taste buds. Whether you savor them alone or elevate them into ice cream sandwiches, these cookies promise satisfaction in every bite.
Ingredients
Scale
- 4 tbsp Unsalted butter (softened/room temp)
- 3 tbsp Brown Sugar
- 1 tsp Vanilla
- 2 tbsp All Purpose Flour
- 1/8 tsp Almond Extract (optional)
- 1/2 Cup Flaked Unsweetened Coconut (lightly toasted in a pan before adding)
- 1/4 tsp Salt
- 2/3 cup Rolled Oats
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a pan over medium heat, toast the coconut flakes for 2-3 minutes until fragrant and slightly browned.
- In a mixing bowl, combine softened butter, brown sugar, vanilla extract, flour, and salt; mix until smooth.
- Stir in rolled oats and toasted coconut until just combined.
- Drop packed scoops of dough onto the prepared baking sheet, leaving space between each scoop. Flatten slightly.
- Bake for 10-12 minutes or until golden brown edges form. Cool before serving.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (24g)
- Calories: 105
- Sugar: 6g
- Sodium: 35mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg