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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This makes a nice breakfast cookie. This was published in Midwest Living October 2007. Ingredients:
3/4 cup butter, softened |
1 cup packed brown sugar |
1 teaspoon baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
1 teaspoon finely shredded orange peel (optional) |
1/2 cup sour cream or 1/2 cup plain yogurt |
2 eggs |
1 teaspoon vanilla |
1 3/4 cups all-purpose flour |
2 cups rolled oats |
1 cup semisweet chocolate piece |
1/2 cup shredded coconut |
Directions:
1. In a large mixing bowl, beat butter with an electric mixer for 30 seconds. Add brown sugar, baking powder, baking soda, salt, and, if you like, orange peel and beat until combined. Beat in sour cream or yogurt until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Stir in rolled oats, chocolate pieces, and coconut.
2. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Bake in a 375 degree F oven for 10 to 12 minutes or until edges are lightly browned. Cool on cookie sheets 1 minute. Transfer to wire racks and let cool.
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