Zutaten für Coconut Oat Cookies
- Quick Cooking Oats
- 1/2 cup shredded coconut
- 1 cup (2 sticks) unsalted butter, softened
- Granulated Sugar
- Dark Brown Sugar
- 2 large eggs
- 1/4 cup milk
- 1 teaspoon vanilla extract
- All Purpose Flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Ground Cinnamon
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Zubereitung von Coconut Oat Cookies
- Preheat oven to 400°F (200°C).
- Lightly grease two baking sheets. Place granulated sugar in a shallow dish.
- Spread 1 cup rolled oats and 1/2 cup shredded coconut on an ungreased baking sheet. Bake for 8-10 minutes, stirring halfway through, until golden brown.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 3/4 cup granulated sugar and 3/4 cup packed brown sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract and 1/4 cup milk.
- In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the toasted oats and coconut.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving 1 1/2 inches between each cookie.
- Dip the bottom of a glass into the granulated sugar and gently press down on each cookie to flatten slightly.
- Bake for 8-10 minutes, or until edges are golden brown.
- Let cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
36g
Fat
47g
Carbs
7g