Coconut Oatmeal Mini Bites

★★★★★ 1 Review
Chelipepper avatar
By chris elizondo
from Chicago, IL

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!

serves 5 dozen
prep time 10 Min
cook time 15 Min

Ingredients

  • 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 lg
    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)
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How To Make

  • 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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