Today is National Chocolate Chip Day. Show the
people around you some love and make a few cookies from scratch. I think its
funny how people always say they are on a diet at first, then they have a few
and before you know it, a whole gang of cookies vanishes right before your
eyes.
Besides once you make something from scratch you
will see just how quickly you never want to mess with store bought stuff again.
Enjoy!
(Click Read More for the entire recipe
Oatmeal Coconut Chocolate Chip Cookies
Ingredients
COOKIES:
Non-Stick Cooking Spray
1
cup Butter Shortening OR 1 stick Butter Shortening Sticks
1
cup granulated sugar
½
cup firmly packed light brown sugar
2
large eggs
2
tsp vanilla extract
2
cups All Purpose Flour
1
tsp Kosher Salt
1
tsp baking soda
2/3
cup oats (quick, uncooked)
½
cup flaked coconut
1
cup (6 – 8 oz. pkg.) semi-sweet chocolate chips
CHOCOLATE COATING:
1
cup (6 oz. pkg.) semi-sweet chocolate chips
2
tsp Butter Shortening
Directions
HEAT oven to 375 degrees F. Spray
baking sheets with non-stick cooking spray.
COOKIES:
COMBINE 1 cup shortening, granulated sugar, brown sugar, eggs and vanilla in bowl of
electric mixer; beat at medium speed until well blended.
COMBINE flour, salt and baking soda in
medium bowl.
Add gradually to shortening mixture at
low speed.
Beat until well blended.
Stir in oats, coconut and 1 cup
chocolate chips with spoon.
Drop by teaspoonfuls 2 inches apart
onto prepared baking sheets.
CHOCOLATE COATING:
PLACE 1 cup chocolate chips and 2
teaspoons shortening in microwave-safe bowl or measuring cup.
Heat on MEDIUM (50% power) 1 minute.
Stir; repeat until smooth.
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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