I hope y’all had a great Valentine’s Day with all of your loved ones; I know I did. I’ve got a few projects at home that I’m working (re: behind) on, so tonight I’m just going to quickly share a cookie recipe that we recently enjoyed. This recipe is nice for when you don’t need 6 dozen cookies tempting you with their evil calories, since it only makes 2 dozen, small cookies that pack a large flavor.
Chocolate Coconut Oatmeal Cookies (from the September 2008 issue of Cooking Light)
1 c. all-purpose flour
1 c. quick-cook oats
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 c. brown sugar
6 tbsp. sugar
1/4 c. softened butter
3/4 tsp. vanilla
1/4 c. coconut
1. Preheat the oven to 350 degrees. In a small bowl, whisk together the flour, oats, baking powder, baking soda, and salt.
2. In a large bowl, beat together the sugar, brown sugar, and butter on medium til well blended, about 2 minutes. Add the egg, beating well, then beat in the vanilla. Add the flour mix to the butter mix and stir just til combined. Stir in the coconut and chocolate. (I also added some pecans. Yum!)
3. Scrape the dough onto a lightly floured surface and divide it into 24 portions. Roll each portion into a ball and place on the prepared baking sheets, flattening slightly. Bake for 15 minutes or til the tops are set and the cookies are lightly browned on bottom. Cool on wire racks.
Thanks for bearing with me; I’ll be back next week with a normal-sized post.