Coconut Oatmeal Mini Bites

chris elizondo


These little gems are made in a mini-muffin pan. We like to add chocolate chips to the mix on occasion -we sometimes swap those out for butterscotch chips too. :) Even plain, the combination of the sweet nuttines of the coconut with crunchy nuttiness of the oatmeal is swell. This recipe makes a large batch, so feel free to halve the recipe or u can do what i do - freeze half for next time. Enjoy!

pinch tips: Parchment Paper Vs Wax Paper


5 dozen


10 Min


15 Min


2 c
all purpose flour
1 tsp
baking soda
1 tsp
baking powder
1 tsp
1 c
butter, room temperature
1 c
1 c
brown sugar
2 large
2 tsp
vanilla extract
2 1/2 c
oatmeal (rolled or quick cooking not instant)
1 c
shredded coconut
1/2 c
finely chopped chocolate or butterscotch chips (optional)

Directions Step-By-Step

While preheating the oven to 350F, lightly grease a couple of mini muffin pans.
In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
In a large bowl, cream together the butter and the sugars until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract. Gradually blend the flour mixture into butter mixture. Stir in the coconut, oatmeal and chocolate/butterscotch bits.
Fill the muffin cups about 3/4 full with dough – just under a 1-inch ball. The dough will spread during baking.
Bake at 350F for 10-13 minutes, until cookies are just golden brown at the edges. Cool in the pan for about 5 minutes before removing cookie bites and transferring them to a wire rack to cool completely. The tops may sink slightly as the cookies cool.

About this Recipe

Course/Dish: Cookies