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Soft Oatmeal Coconut Chocolate Chip Cookies |
"These cookies are soft and chewy and didn't last a day after making them! Once I thought I HATED coconut, but these made me realize I just didn't like overly sweet coconut. These are fabulous! Made with whole wheat flour and oatmeal, it's a better alternative to the traditional cookie."
Ingredients :
- 1 1/2 cups brown sugar
- 1 cup solid vegetable oil-butter spread (such as Smart Balance® sticks), softened
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups shredded unsweetened coconut
- 1 1/2 cups whole wheat flour
- 1 cup rolled oats
- 1 cup dark chocolate chips
- 1 cup chopped unsalted almonds
- 1 tablespoon plain Greek yogurt (optional)
Instructions :
Prep : 15M | Cook : 45M | Ready in : 25M |
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- 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.
Notes :
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