Emprimir
Correo Electrónico
 |
 |
| prev | 1 of 2 | next |  Add a photo | |
Moist and chewy, these will help satisfy your choco-holic inclinations. Baking chocolate rather than cocoa gives a richer color and flavor than cocoa, and coconut help keep them moist.
Ingredientes
- 1 cup all purpose flour
- 1 cup rolled oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts or pecans
- 1/2 cup coconut
- 1/2 cup butter, softened
- 1 egg
- 1/4 cup milk
- 1 teaspoon vanilla
- 2 ounces unsweetened baking chocolate, melted and cooled
Direcciones
- Preheat oven to 350 degrees F. Lightly grease 2 cookie sheets.
- Mix together flour, oats, baking soda, salt, nuts and coconut in a medium-size bowl; set aside
- In a large mixing bowl beat butter until creamy. Add egg and beat till smooth. Mix in milk, vanilla and chocolate.
- Blend in flour and nut mixture till smooth, about 2 minutes (dough will be stiff.)
- Scoop dough in desired size balls, or shape by hand, placing on prepared cookie sheets and pressing each down slightly with palm of hand (if dough is tacky, flatten with bottom of a glass dipped in flour.)
- Bake 9-11 minutes. Do not overbake; cookies should be set but will not collapse when lightly touched. Check at the minimum baking time, and continue baking as needed in one minute increments until desired baking doneness is reached. Remove pan from oven and allow to cool 1-2 minutes before removing cookies to wire rack to complete cooling.
- Yield: Approximately 3 1/2 dozen, depending on size of cookie.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 12g | |
| Recipe makes 42 servings | |
| Calories 53 | |
| Calories from Fat 33 | 62% |
| Total Fat 3.78g | 5% |
| Saturated Fat 2.1g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 61mg | 3% |
| Potassium 30mg | 1% |
| Total Carbs 4.24g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.19g | 0% |
| Protein 1.05g | 2% |
