coconut oatmeal mini bites
(1 rating)
These little gems are made in a mini-muffin pan. We like to add chocolate chips to the mix on occasion -we sometimes swap those out for butterscotch chips too. :) Even plain, the combination of the sweet nuttines of the coconut with crunchy nuttiness of the oatmeal is swell. This recipe makes a large batch, so feel free to halve the recipe or u can do what i do - freeze half for next time. Enjoy!
(1 rating)
yield
5 dozen
prep time
10 Min
cook time
15 Min
Ingredients For coconut oatmeal mini bites
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2 call purpose flour
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1 tspbaking soda
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1 tspbaking powder
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1 tspsalt
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1 cbutter, room temperature
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1 csugar
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1 cbrown sugar
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2 lgeggs
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2 tspvanilla extract
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2 1/2 coatmeal (rolled or quick cooking not instant)
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1 cshredded coconut
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1/2 cfinely chopped chocolate or butterscotch chips (optional)
How To Make coconut oatmeal mini bites
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1While preheating the oven to 350F, lightly grease a couple of mini muffin pans.
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2In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
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3In a large bowl, cream together the butter and the sugars until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract. Gradually blend the flour mixture into butter mixture. Stir in the coconut, oatmeal and chocolate/butterscotch bits.
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4Fill the muffin cups about 3/4 full with dough – just under a 1-inch ball. The dough will spread during baking.
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5Bake at 350F for 10-13 minutes, until cookies are just golden brown at the edges. Cool in the pan for about 5 minutes before removing cookie bites and transferring them to a wire rack to cool completely. The tops may sink slightly as the cookies cool.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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