Thin Crispy Oatmeal Cookies with Toasted Coconut and Chocolate Drizzle

Thin Crispy Oatmeal Cookies with Toasted Coconut and Chocolate Drizzle

If you’re a fan of crispy, buttery cookies with a touch of coconut and chocolate, these Thin Crispy Oatmeal Cookies with Toasted Coconut and Chocolate Drizzle are going to be your new favorite treat. They’re light, crunchy, and incredibly flavorful, making them perfect for a sweet snack or dessert. The toasted coconut adds a nutty depth, while the optional chocolate drizzle takes these cookies to a whole new level of indulgence.

Ingredients:

• 4 tbsp unsalted butter, softened to room temperature
• 3 tbsp brown sugar
• 1 tsp vanilla extract
• 2 tbsp all-purpose flour
• 1/8 tsp almond extract (optional, but highly recommended for added flavor)
• 1/2 cup flaked unsweetened coconut, lightly toasted
• 1/4 tsp salt
• 2/3 cup rolled oats

Directions:

1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). Line a cookie sheet with a silicone baking mat for easy removal. If you don’t have a silicone mat, parchment paper works just as well.

2. Toast the Coconut:
In a wide pan over medium heat, lightly toast the coconut flakes by gently stirring or tossing them. The coconut is ready when it becomes fragrant and takes on a light brown color, which should take about 2 to 3 minutes. Be sure to keep an eye on it, as coconut can burn quickly.

3. Prepare the Cookie Dough:
In a medium mixing bowl, combine the softened butter, brown sugar, vanilla extract, almond extract (if using), flour, and salt. Stir the mixture until it’s smooth and well combined. The almond extract is optional, but it adds a subtle, delightful flavor that complements the coconut and oats.

Next, add in the rolled oats and toasted coconut flakes. Mix just enough to combine all the ingredients without overmixing, which helps keep the cookies light and crispy.

4. Shape the Cookies:
Using a teaspoon or tablespoon, scoop out packed portions of the dough and drop them onto the lined baking sheet. Be sure to leave about 2 inches of space between each scoop, as these cookies will spread as they bake.

Lightly press down each scoop with your fingers to flatten them slightly. This step ensures the cookies bake into thin, crispy rounds.

5. Bake the Cookies:
Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are golden brown. If your oven tends to bake quickly, start checking the cookies at the 7-minute mark to prevent overbaking.

Let the cookies cool on the baking mat for a few minutes before transferring them to a cooling rack to finish cooling completely.

6. Optional Chocolate Drizzle:
For an added touch of decadence, melt some chocolate chips in a microwave-safe bowl. Heat them in 20-second intervals, stirring in between until the chocolate is smooth and fully melted.

Using a spoon or piping bag, drizzle the melted chocolate over the cooled cookies. Allow the chocolate to set before serving, or enjoy the cookies immediately if you can’t wait!

Quick Facts:

• Prep Time: 15 minutes
• Cooking Time: 12 minutes
• Total Time: 27 minutes
• Calories: 120 kcal per cookie
• Servings: 12 cookies

Tips for Success:

• Watch the Coconut: Toasting coconut can go from perfect to burnt very quickly, so keep a close eye on it and stir frequently.
• Even Spacing: Space out the cookie dough on the baking sheet to prevent the cookies from merging as they spread during baking.
• Customize Your Drizzle: If you prefer, you can use white chocolate or dark chocolate for the drizzle, or skip the chocolate altogether for a simpler treat.

Final Thoughts:

These Thin Crispy Oatmeal Cookies with Toasted Coconut and Chocolate Drizzle are a delightful combination of textures and flavors. They’re perfect for satisfying your sweet tooth without being too heavy, and the toasted coconut and chocolate make them feel like a special treat. Whether you’re baking for yourself or to share with friends, these cookies are sure to be a hit. Enjoy them with a cup of tea, coffee, or just on their own for a delicious snack!

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