Thin Crispy Oatmeal Cookies with Toasted Coconut and Chocolate Drizzle
These thin crispy oatmeal cookies are dotted with lightly toasted coconut flakes and drizzled with a little hit of melty chocolate for a simple and light crisp oatmeal cookie that bakes crunchy and thin. It's snackably good for every occasion...
Equipment
mixing bowl, spatula, cookie sheets lined with a silicone baking mat
Ingredients
- 4 tbsp Unsalted butter - softened/room temp
- 3 tbsp Brown Sugar
- 1 tsp Vanilla
- 2 tbsp All Purpose Flour
- 1/8 tsp Almond Extract - optional, but I highly recommend. Just a hint gives everything a lovely and delicious flavor.
- 1/2 Cup Flaked Unsweetened Coconut - lightly toasted in a pan before adding
- 1/4 tsp Salt
- 2/3 cup Rolled Oats
Instructions
- Pre-heat your oven to 350°F degrees and line a cookie sheet with a silicone baking mat, if available. If not, line your sheets with parchment paper.
- In a wide pan over medium heat, lightly toast your coconut flakes, gently stirring/tossing to brown. Coconut is toasted when it becomes lightly fragrant and takes on hints of brown coloring. About 2 to 3 minutes.
- In a medium mixing bowl, combine softened butter, brown sugar, vanilla, almond extract, flour, and salt. Stir until smooth and combined and then add in rolled oats and toasted coconut flakes. Mix just enough to combine.
- With a teaspoon or tablespoon, drop pressed/packed scoops of the dough onto lined baking sheet. Drop scoops leaving space in between, about 2 inches apart, then lightly press them down a bit with your fingers to flatten. They will thin out better as they bake.
- Bake in a 350° degree oven for 10 to 12 minutes or until golden brown edges have clearly formed around the cookie. If your oven is slightly faster, check at 7 minutes. Let cool on the baking mat for a few minutes and then transfer to a rack to finish cooling.
Notes
- If you use a teaspoon you'll get small little bite size crisps. (They don't spread too much.) - makes about 20 to 25 small bite size.
- If you use the tablespoon you'll get larger, wider crisps. - makes about 10 to 12 large flats.
- Remember to flatten them lightly with your finger tips to help them along in the oven.
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