Oatmeal Coconut Thin Crisps20 Reviews
“These are an adaptation of a great recipe I found in a cookbook, they are also great dipped in melted chocolate” - by duckigrl10
Original recipe yields 3 dozen
- Preheat oven to 375 degrees F (190 degrees C). Cover cookie sheets with foil, and generously grease the foil. These cookies will be very sticky.
- In a medium bowl, stir together the sugar, rolled oats, and flour. Stir in the egg, melted butter, and vanilla. Stir in the coconut. The batter should be sticky and thick, but pull away from the sides of the bowl. Drop teaspoon sized amounts of dough onto the prepared cookie sheets, three inches apart, and a few inches from the sides of the pan.
- Bake for 12 to 15 minutes in the preheated oven, or until golden brown. Wait until cookies are completely cooled before removing them from the baking sheet.
Amount Per Serving (18 total)
- 119 cal
- 6 g
- 15.7 g
Based on a 2,000 calorie diet
Reviews (20)Rate This Recipe
"Yum! I substituted half the sugar for splenda and half the butter for "I Can't Believe It's Not Butter Fat Free" and these still came out delicious! I must have been lucky...no problems with lifting..." See more the cookies off the tray."
"Yummy!! Just a little to hard to remove from baking pan after cookies have cooled. ..." See more"
Oatmeal Chocolate Coconut Chewy
Oatmeal Crispies II
Just swipe to see more like this.