Ingredients
1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt (if using table salt, use closer to 1/4 teaspoon)
1/2 cup dark brown sugar
1/4 cup white sugar
1 egg
1 teaspoon vanilla
1 teaspoon coconut extract (optional)
1/2 cup coconut oil, melted
1/2 cup Quaker 3-Minute Steel Cut Oats
1/2 cup old fashioned oats
1/2 cup shredded sweetened coconut flakes
3/4 cup dark or semi-sweet chocolate chips
1/2 teaspoon baking soda
1/2 teaspoon kosher salt (if using table salt, use closer to 1/4 teaspoon)
1/2 cup dark brown sugar
1/4 cup white sugar
1 egg
1 teaspoon vanilla
1 teaspoon coconut extract (optional)
1/2 cup coconut oil, melted
1/2 cup Quaker 3-Minute Steel Cut Oats
1/2 cup old fashioned oats
1/2 cup shredded sweetened coconut flakes
3/4 cup dark or semi-sweet chocolate chips
Instructions
Preheat oven to 350 degrees. Combine flour, baking soda and salt in a bowl and set aside. In a mixing bowl, combine brown and white sugars, egg, vanilla, extracts, and coconut oil. Mix until well blended and add in flour mixture. When well combined, add in oats, coconut, and chocolate chips and mix until combined. Use a cookie scoop to portion dough into balls and place baking sheets. Bake for 9-11 minutes or until edges are set and centers still appear soft. Remove from oven and let sit for 2-3 minutes before transferring cookies to a cooling rack. Yields: 2 dozen.
Preheat oven to 350 degrees. Combine flour, baking soda and salt in a bowl and set aside. In a mixing bowl, combine brown and white sugars, egg, vanilla, extracts, and coconut oil. Mix until well blended and add in flour mixture. When well combined, add in oats, coconut, and chocolate chips and mix until combined. Use a cookie scoop to portion dough into balls and place baking sheets. Bake for 9-11 minutes or until edges are set and centers still appear soft. Remove from oven and let sit for 2-3 minutes before transferring cookies to a cooling rack. Yields: 2 dozen.
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