coconut oatmeal mini bites
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!
prep time
10 Min
cook time
15 Min
method
---
yield
5 dozen
Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup butter, room temperature
- 1 cup sugar
- 1 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups oatmeal (rolled or quick cooking not instant)
- 1 cup shredded coconut
- 1/2 cup finely chopped chocolate or butterscotch chips (optional)
How To Make coconut oatmeal mini bites
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Step 1While preheating the oven to 350F, lightly grease a couple of mini muffin pans.
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Step 2In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
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Step 3In 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.
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Step 4Fill the muffin cups about 3/4 full with dough – just under a 1-inch ball. The dough will spread during baking.
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Step 5Bake 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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