Cookies/ Desserts/ Recipes

Oatmeal Coconut Chocolate Chip Cookies

Ingredients:
Cookies:
1 cup butter flavored shortening
1 cup sugar
1/2 cup firmly packed brown sugar
2 eggs
2 cups all-purpose flour
1 tsp salt
1 tsp baking soda
2/3 cup quick oats, uncooked
1/2 cup flake coconut
1 cup semi-sweet chocolate chips

Chocolate Icing:
1 cup semi-sweet chocolate chips
2 tsp butter flavored shortening

Directions:
Preheat oven to 375 degrees. Grease baking sheets with shortening. Place sheets of foil or wire racks on countertop.

For cookies, combine shortening, sugar, brown sugar, eggs and vanilla in large bowl. Beat at medium speed with electric mixer until well blended.

Combine flour, salt and baking soda. Add gradually to creamed mixture at low speed. Beat until well blended. Stir in oats, coconut and chocolate chips. Drop by teaspoonfuls 2 inches apart onto prepared baking sheet.

Bake at 375 degrees for 10-12 minutes or until light brown. Do not overbake. Cool 2 minutes on baking sheet. Remove to foil or wire racks to cool completely.

For chocolate coating, melt chocolate chips and 2 teaspoons shortening. The easiest method to do this, start with chocolate chips and shortening in a microwave safe bowl. Reduce microwave setting to 50% or medium. Heat for 1 minute, Stir after that minute. Repeat until smooth. Drizzle from tip or spoon or place in heavy resealable plastic sandwich bag, cut off the tip of the bag and use to frost cookies. You can also melt the chocolate coating mixture on the stovetop with a saucepan on low heat until the chocolate and shortening has melted.

Spread thin coating of melted chocolate on back of each cookie. Place upside down on waxed paper to allow coating to harden.

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