Oatmeal Coconut Cookies

Oatmeal cookies wins all over the place. It is very tasty, healthy, quickly prepared and will not leave anyone indifferent. The flour content is minimal, it is easily digested by allergy sufferers, and the presence of coconut only strengthens the position. It breaks so pleasantly in the hands, while retaining a slight ductility. It can be served with breakfast or as a compliment to friends at any event. Enough words! Rather to the kitchen, you will not regret it!

Ingredients

• butter 1 tbsp.
• light brown sugar 1 tbsp.
• white sugar 1 tbsp.
• large chicken egg 2 pcs.
• vanilla pod 1-2 pcs.
• salt 1 tsp
• baking powder 1 tsp
• wheat flour 1.5 tbsp.
• 3/4 cup coconut
• traditional oatmeal 3 tbsp.
• drops of chocolate 1/2 tbsp.

Directions

1. The first step is to heat up the oven. Select this mode for baking so that the temperature is maintained at both the top and bottom. Desired temperature 180 ° C.
2. In a large mixing bowl or mixer bowl, beat the butter and two types of sugar on medium speed for about 2-3 minutes. The mass should be light and airy.
3. Gradually add room temperature eggs and vanilla bean seeds (if vanilla extract is available, add 1 teaspoon). Continue mixing ingredients.
4. In a separate bowl, combine flour, baking powder, and salt.
5. Add dry ingredients (flour, baking powder, salt) to the egg-oil mixture and stir for about 3 minutes. at medium speed.
6. Add oatmeal and mix thoroughly. It should be viscous, but easy to pull away from the shoulder blade or hands.
7. Using tablespoons, shape into balls and crush them directly on the parchment. You can do it with your hands. Leave space around each cookie, as they will increase in size during baking.
8. Bake for 12-15 minutes. The cookie will take on a golden hue and will be slightly soft and airy when pressed.
9. Transfer the cookies, while they are still hot, to a wire rack and let cool to room temperature.
10. I advise you to store cooled cookies in a glass jar. This way they will retain their freshness and shape.