Oatmeal Bran Coconut Chocolate Chip Cookies |
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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 12 |
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This is a cookie our entire family of 7 loves. Every time I send these in my kid's lunches I have to send extra for their friends. I also feel that for a cookie it is almost good enough to eat for breakfast!!!! It was adapted from The Mason Jar Cookie cookbook. For a mason jar gift - mix the flour and baking soda and powder together really well and then layer dry ingredients into jars. Ingredients:
1 cup unbleached white flour (sifted not packed) |
1 cup all-bran cereal (crushed after measuring) |
1 cup quick-cooking oatmeal |
1/2 cup chocolate chips |
1/2 cup dried fruits (raisins, cranberries and or or apricots) or 1/2 cup white chocolate chips |
3/4 cup brown sugar |
1/2 cup white sugar |
2 tablespoons desiccated coconut |
3/4 teaspoon baking soda |
1/2 teaspoon baking powder |
1/4 teaspoon salt |
1/2 cup butter, softened |
1 egg |
1 1/2 teaspoons vanilla extract |
Directions:
1. Preheat the oven to 350°F.
2. Place all of the dry ingredients in a medium-sized bowl, and stir until well combined. Set aside.
3. Place the butter, egg and vanilla extract in a large bowl and cream with an electric mixer set on low speed or with a fork.
4. Add the dry ingredients to the butter mixture and mix with a spoon or hands (for best results) until well combined. At this point add water if dough is dry.
5. Drop the dough by heaping teaspoonfuls, or larger to suit your taste, onto an ungreased baking sheet, spacing the cookies about 2 inches apart to allow for spreading.
6. Bake for 9 to 11 minutes, or until light brown in color. Allow to cool for 5 minutes on the baking sheet. Then transfer to wire racks and cool completely.
7. Serve immediately, or store in airtight container for up to 2 weeks.
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