Baked Coconut Oat and Walnut Cookies
These buttery, chewy coconut oat cookies are studded with toasted walnuts for a delightful crunch. The perfect balance of sweet and nutty flavors makes them an irresistible treat.
Instructions
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1
Preheat the oven to 375°F. In a large bowl, cream the softened butter and brown sugar until light and fluffy, about 3-4 minutes. Beat in the eggs and vanilla extract.
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2
In a separate bowl, whisk together the flour, salt, baking soda, and baking powder. Gradually beat the dry ingredients into the creamed mixture until just combined. Fold in the shredded coconut, oats, and toasted walnuts.
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3
Scoop the dough by rounded tablespoonfuls onto ungreased baking sheets, spacing them about 2 inches apart. Bake for 8-10 minutes, or until the cookies are lightly golden brown. Remove from the oven and let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information
Per serving (based on 24 servings)
Nutrition information is automatically calculated and should be considered an estimate.
