The oatmeal and cereal add a nice crunch, while the coconut adds a wonderful sweetness.
½ cup unsalted butter, room temperature
½ cup granulated sugar
½ cup firmly packed light brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1 cup old-fashioned oats
1 cup Wheaties cereal or another similar cereal
½ cup shredded or flaked sweetened coconut
Tip: Use standard measuring cups and spoons or scales for accurate measuring.
- Preheat oven to 375 degrees F. Baking sheets may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
- In a large bowl, combine butter, granulated sugar, and brown sugar; use an electric mixer or wooden spoon and beat together until mixture is smooth. Add egg and vanilla; beat until thoroughly mixed. Add flour, baking soda, and salt; stir until well mixed. Add oats, cereal and coconut; stir until mixed.
- Drop dough by rounded teaspoonfuls 2 inches apart onto baking sheets. Bake 8 to 10 minutes or until edges are very lightly browned. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.
Tip: An ice cream scoop is ideal for making uniform-sized cookies.
Makes about 4 dozen cookies.
Description: Drop Cookies with Oats and Coconut
Pan: Two Large Baking Sheets
Pan Prep: Ungreased or Parchment Lined
Oven Temp: 375o
Prep Time: 20 Minutes
Baking Time: 8 to 10 Minutes
Yield: 4 Dozen
Storage: Airtight Container, Room Temperature
Recipe Type: Cookie, Coconut
Help: Cookie Hints
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