Description
These Thin Crispy Oatmeal Cookies are a delightful treat with a hint of almond extract and toasted coconut. They’re easy to make and perfect for a quick sweet snack.
Ingredients
Units
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Cookie 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)
- 1/2 cup Flaked Unsweetened Coconut, lightly toasted
- 1/4 tsp Salt
- 2/3 cup Rolled Oats
Instructions
- Preheat the Oven: Pre-heat your oven to 350°F and line a baking sheet with a silicone mat or parchment paper.
- Toast Coconut: In a pan over medium heat, toast coconut until fragrant and slightly browned, about 2-3 minutes.
- Mix Ingredients: In a bowl, combine butter, brown sugar, vanilla, almond extract, flour, and salt. Add oats and toasted coconut, mix to combine.
- Form Cookies: Drop scoops of dough onto the baking sheet, flatten slightly, and bake for 10-12 minutes.
- Bake and Cool: Bake until edges are golden, cool on the sheet briefly, then transfer to a rack to finish cooling.
Notes
- You can add chopped nuts or chocolate chips for extra flavor.
- Store cookies in an airtight container to maintain crispiness.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
