Ingrédients pour Oatmeal Cinnamon Coconut Chocolate Chip Cookies
- 1 cup (2 sticks) unsalted butter, softened
- Brown Sugar
- White Sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- All Purpose Flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 3 cups rolled oats
- Miniature Chocolate Chip
- Flaked Coconut
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Oatmeal Cinnamon Coconut Chocolate Chip Cookies? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Oatmeal Cinnamon Coconut Chocolate Chip Cookies
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper (for easier cleanup).
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter, ¾ cup granulated sugar, and ¾ cup packed brown sugar until light and fluffy.
- Beat in 2 large eggs and 1 teaspoon vanilla extract until well combined.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 3 cups rolled oats, 1 cup semi-sweet chocolate chips, and 1 cup shredded coconut.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Bake for 8-10 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
71g
Fat
31g
Carbs
12g
