Coconut Oatmeal Mini Bites

1
chris elizondo

By
@Chelipepper

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!

Rating:

★★★★★ 1 vote

Serves:
5 dozen
Prep:
10 Min
Cook:
15 Min

Ingredients

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  • 2 c
    all purpose flour
  • 1 tsp
    baking soda
  • 1 tsp
    baking powder
  • 1 tsp
    salt
  • 1 c
    butter, room temperature
  • 1 c
    sugar
  • 1 c
    brown sugar
  • 2 large
    eggs
  • 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)

How to Make Coconut Oatmeal Mini Bites

Step-by-Step

  1. While preheating the oven to 350F, lightly grease a couple of mini muffin pans.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
  3. 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.
  4. Fill the muffin cups about 3/4 full with dough – just under a 1-inch ball. The dough will spread during baking.
  5. 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.

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About Coconut Oatmeal Mini Bites

Course/Dish: Cookies




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