Prep 10 mins
Cook 11 mins
These are very good. I got this out of my QUICK COOKING magazine. I made them for the family and they're a winner.
- 1 cup butter, softened (no substitutes)
- 1⁄2 cup sugar
- 1⁄2 cup packed brown sugar
- 1 large egg
- 3 teaspoons vanilla extract
- 1 teaspoon coconut extract
- 6 ounces white chocolate baking squares, melted
- 1 1⁄4 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 1⁄2 cups quick-cooking oats
- 1 cup flaked coconut, toasted
- additional sugar
- In a mixing bowl, cream the butter and sugars.
- Add the egg and extracts; mix well.
- Stir in the melted chocolate.
- Combine the flour, salt and baking soda.
- Gradually add to creamed mixture.
- Stir in the oats and the coconut.
- Drop by tablespoonfuls 3-inches apart onto ungreased baking sheets.
- Flatten with a glass dipped in sugar.
- Bake at 350° for 9-11 minutes or until golden brown.
- Cool for 1 minute before removing to wire racks.
I've been looking for a white choc chip cookie recipe that was neither too sweet nor too greasy. This is it.
These were really yummy! Since the dough was pretty warm, I stuck it in the fridge to make it cool enough to roll into balls. I forgot to flatten them with the sugared-glass, but that didn't matter. Will definitely make these again!