Coconut Oatmeal Cookies Recipe
Ingredients
| 1/2 cup diet margarine | ||
| Granulated Sugar | 1/3 Cup (16 tbs) | |
| Brown sugar | 1/3 Cup (16 tbs), firmly packed | |
| Vanilla extract | 1/4 Teaspoon | |
| All purpose flour | 1/2 Cup (16 tbs) | |
| 1/2 cup quick-cooking oats | ||
| Shredded coconut | 1/4 Cup (16 tbs) | |
| Baking soda | 1/4 Teaspoon | |
| Baking powder | 1/8 Teaspoon | |
| Salt | 1/8 Teaspoon | |
Directions
1. Preheat oven to 375° F.
2. Using electric mixer at high speed, beat together diet margarine, sugar replacement and brown sugar in medium bowl until creamy; beat in vanilla extract. With mixer at low speed, stir in sifted flour, oats, coconut, baking soda, baking powder and salt; mix well.
3. Drop dough by rounded teaspoonfuls 1 1/2 inches apart onto cookie sheet with nonstick finish. Bake for 10 to 12 minutes. Cool cookies on cookie sheet for 2 minutes; remove to wire rack to cool completely.
2. Using electric mixer at high speed, beat together diet margarine, sugar replacement and brown sugar in medium bowl until creamy; beat in vanilla extract. With mixer at low speed, stir in sifted flour, oats, coconut, baking soda, baking powder and salt; mix well.
3. Drop dough by rounded teaspoonfuls 1 1/2 inches apart onto cookie sheet with nonstick finish. Bake for 10 to 12 minutes. Cool cookies on cookie sheet for 2 minutes; remove to wire rack to cool completely.
Chef
