Oatmeal Coconut Chocolate Chip Cookies Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat brown sugar, vegetable oil butter spread, and egg with an electric mixer in a bowl until smooth. Stir in vanilla extract, baking soda, and salt. Add coconut, flour, and oats; stir until just moistened. Fold in chocolate chips, almonds, and yogurt.
• Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets.
• Bake in the preheated oven until golden brown, 9 to 11 minutes.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the milk and vanilla. Combine the flour, baking soda and salt; stir into the sugar mixture until well blended. Stir in the oats, chocolate chips. walnuts and coconut until evenly distributed. Drop by rounded tablespoons onto ungreased cookie sheet.
• Bake 10 to 12 minutes in the preheated oven for a chewy cookie or 14 minutes for a firmer cookie.
• Cool for 1 minute on the cookie sheet and then remove to wire rack. Cool completely and then store in tightly sealed container.

Steps:

• cream oil and sugars with mixer.
• add eggs and vanilla.
• mix dry ingredients and add to sugar mixture.
• add chocolate chips and coconut by hand.
• use small cookie scoop drop onto ungreased cookie sheets.
• bake at 350 for 8-10 minutes.

Steps:

• Beat butter or margarine, sugars and vanilla until light and fluffy. Add flour and salt, mix well.
• Dissolve baking soda in boiling water and add to mixture. Stir in rolled oats, raisins and chocolate chips.
• Drop by teaspoonful onto ungreased cookie sheet. Bake at 350 degrees F (175 degrees C) for 10-12 minutes. Don't over cook. (There are no eggs in this recipe, I didn't forget to type it down).

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together the butter, brown sugar and white sugar. Beat in the eggs one at a time, then stir in the peanut butter, water and vanilla. Combine the flour and baking soda, stir into the creamed mixture. Finally, stir in the rolled oats and chocolate chips. Drop by teaspoonfuls onto an unprepared cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven, until the cookies are lightly toasted on the edges. Remove from the baking sheet to cool on wire racks.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt brown sugar, coconut oil, and agave nectar in a small pot over medium heat; bring to a boil. Remove from heat; add oats and flour. Pour into an 8-inch baking dish.
• Bake in the preheated oven until lightly browned, about 20 minutes. Refrigerate until solid, at least 20 minutes. Cut into squares; you may need to pick up the whole thing and cut it from the side.

Steps:

• Preheat oven to 325F.
• Beat butter and sugars together at High speed until fluffy.
• Add eggs and beat on medium speed until blended.
• Beat in vanilla, baking soda and salt until mixed in fully.
• Add flour and mix at low speed until blended.
• Stir in oats, coconut and chocolate using spoon.
• Arrange in mounds on baking sheets. Pat down if desired.
• Cook 12-14 minutes.
• Cool one minute before transferring to cooling rack.

Steps:

• Preheat oven to 350°F.
• Line a 9-inch square metal baking pan with a 12- to 14-inch-long sheet of foil, letting excess hang over sides, and butter foil in pan.
• Toss together oats, flour, brown sugar, chips, coconut, baking powder, and salt in a large bowl. Beat together butter, egg, and vanilla with a fork in another bowl, then stir into oat mixture until incorporated. Spoon batter into baking pan, patting evenly.
• Bake in middle of oven until set, about 25 minutes. Remove from pan by lifting ends of foil. Cool on a rack, then cut into 16 squares.

Steps:

• Set oven to 350°.
• Line a cookie sheet with foil and lightly spray with non-stick cooking spray.
• In a large bowl cream the butter with sugars until fluffy.
• Add in the vanilla and eggs; beat well.
• In another bowl, blend together the flour, baking soda, cinnamon, salt and oats; mix well to combine.
• Add the flour mixture to the creamed mixture along with the chocolate chips and coconut; mix well to combine.
• Drop dough by heaping tablespoonfuls onto prepared baking sheet.
• Bake for 8-10 minutes (longer for a crispier cookie).
• Remove to a rack to cool.

Steps:

• Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt. Beat butter with sugars on medium speed until creamy, about 3 minutes. Beat in egg and vanilla. Beat in flour mixture, then oats, coconut, and chocolate.
• Spread mixture evenly into a 10-inch ovenproof nonstick skillet (preferably cast iron). Bake until just set in center and golden around edges, 20 to 25 minutes. Let cool 15 minutes, then serve warm with ice cream.

Steps:

• Cream together the softened margarine, sugars, egg replacer, and vanilla.
• In a separate bowl, mix the flour, salt, baking soda and baking powder.
• Add this to the creamed mixture.
• Stir in the remaining ingredients.
• Drop by spoonful onto an ungreased cookie sheet and bake at 375° for 14 minutes.
• Turn sheets around halfway through baking (and switch racks too, if baking more than one sheet at a time).
• Cool well before removing from sheet.