Chocolate Coconut Oatmeal Cookies

"I don't do a lot of cooking, but I like baking and having healthful sweets on hand. A little coconut and dark chocolate make great additions to a cookie. I like to have one with coffee." —Marilyn McRae, Anniston, AL

Yield: 2 dozen (serving size: 1 cookie)

Ingredients

• 4.5  ounces  all-purpose flour (about 1 cup)
• 1  cup  quick-cooking oats
• 1/2  teaspoon  baking powder
• 1/4  teaspoon  baking soda
• 1/4  teaspoon  salt
• 1/2  cup  packed brown sugar
• 6  tablespoons  granulated sugar
• 1/4  cup  butter, softened
• 1  large egg
• 3/4  teaspoon  vanilla extract
• 1/4  cup  flaked sweetened coconut
• 1/4  cup  finely chopped dark chocolate
• Cooking spray

Preparation

1. Preheat oven to 350°.

2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, oats, baking powder, baking soda, and salt; stir with a whisk.

3. Place sugars and butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add egg, beating well. Beat in vanilla. Add flour mixture to butter mixture; stir just until combined. Stir in coconut and chocolate.

4. Scrape dough onto a lightly floured surface, and divide into 24 portions. Roll each portion into a ball. Place 12 balls on each of 2 baking sheets coated with cooking spray; flatten slightly with the heel of your hand. Bake, 1 sheet at a time, at 350° for 15 minutes or until the tops are set and cookies are lightly browned on the bottoms. Remove cookies from pan; cool on wire racks.

Nutritional Information

Calories:

99 (32% from fat)

Fat:

3.5g (sat 2g,mono 0.7g,poly 0.2g)

Protein:

1.4g

Carbohydrate:

16g

Fiber:

0.5g

Cholesterol:

14mg

Iron:

0.6mg

Sodium:

66mg

Calcium:

15mg